Roasted Squash with Whipped Feta + Pistachios + Pomegranates
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY

 

We recently held a Thanksgiving Sides class at the studio, but with the holidays upon us .... we think that a few of the favorite side dishes from the thanksgiving table can easily be brought over and used on holiday menus as well. One of the class favorites from the day was this roasted kaboucha squash wedges that get drizzled in a luscious, silky smooth whipped feta and topped with bright pomegranate seeds and nutty, crunchy pistachios. A combination that would look so festive on a holiday table. We do hope you will give this one a try! 

 

We are adding lots of fun classes and events to the calendar in 2018, so be sure to check it out..... we hope to see you at the studio in the new year! And if you don't live nearby, you can follow along the blog as we will be sharing our favorite recipes from classes and the test kitchen here often. Be sure to subscribe so you'll never miss a recipe!

xo + happy holidays! 

jodi + hetty 

 

Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY
Roasted Squash with Whipped Feta + Pistachios and Pomegranates | Neighborhood Studio - Brooklyn, NY

Roasted Squash with Whipped Feta, Pistachios and Pomegranates

Gluten free

 

Serves
4-6 as a side

 

INGREDIENTS

1 kabocha or butternut squash, cut into thick wedges
extra virgin olive oil
2 tbsp maple syrup

2 tsp za’atar
½ cup (75g) pistachios, toasted and roughly chopped

handful pomegranate seeds

handful mint or cilantro leaves (or both)

sea salt and black pepper

Whipped feta
1 garlic, roughly chopped
200g feta, crumbled
juice of ½ lemon

80ml extra virgin olive oil
¼ cup (65g) Greek yogurt or cream cheese
Small handful cilantro/coriander leaves, finely chopped
Sea salt and black pepper

 

METHOD 

 

Preheat oven to 400˚F. 

 

Place the squash wedges onto a large baking tray, drizzle with olive oil and toss to coat well. Add the maple syrup and toss again. Sprinkle over the za’atar and season well with sea salt and black pepper. Roast for 35-40 minutes, or until tender and golden. Set aside.

 

For the whipped feta, place the garlic, feta along with 1-2 tablespoons of water (to loosen up the feta) into the bowl of a food processor or blender, and puree. Add the lemon juice, oil and yogurt, and whizz again, until the mixture is smooth and airy. Season with a little sea salt and black pepper, and stir through the chopped cilantro leaves. Refrigerate until ready to eat. 

 

To serve, dollop each squash wedge with whipped feta, and scatter with pistachios and pomegranates. Scatter over the herbs. 

honey baked eggplant
honey eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk

Last Saturday, we hosted around a dozen new friends at the studio for a workshop that was all about publishing food stories. We spent the day discussing different perspectives on publishing from conception to blogs to books and magazines, from a variety of experts and cookbook authors. The conversation was informative, candid, but most importantly, inspiring and fun. It was our hope that everyone who was at the studio that day left feeling their creative energy completely recharged. I know that we certainly did.  

Of course there was food. Lots of it. For lunch, we feasted on cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna/eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese). We also made a vegan / dairy-free version by using a dairy-free cashew yogurt in lieu of the cheese, and that version was a big hit as well. So many people asked for the recipes so we decided it would be a great first recipe for our studio blog, where we hope to share many of the recipes we create in the studio for events or just for ourselves. Be sure to subscribe to our newsletter so you will never miss a recipe. Enjoy! 

 

honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk
honey-eggplant_neighborhood studio bk

Honey baked eggplant

 

This dish is inspired by a popular Catalan tapas dish, crispy fried eggplant with honey. A rich and big-flavored vegetarian dish, the silky, slightly sweet eggplant and the soufflé-like ricotta mixture provide a lightness that is hard to resist.  If you can’t find manchego, substitute with parmesan cheese, but use less, about 1 cup should be fine.

 

 

Serves 6

 

5-6 tbsp runny honey

1 cup (250ml) olive oil

juice ½ lemon

1 large clove garlic, minced

1 tsp ground coriander

4 medium, sliced lengthways into ½ cm (1/5 inch) thick

2 cups (500g) fresh whole milk ricotta

3 eggs, beaten

½ cup (125ml) heavy cream

2 cups (226g) grated manchego cheese

sea salt and black pepper

 

Tomato Sauce

1 onion, finely diced

2 cloves garlic, finely chopped

3 cups (750g or about 2 large cans) chopped tomatoes

handful of fresh herbs (parsley, thyme, oreganao), roughly chopped

2 tsp sugar

 

Preheat oven to 375˚F (190˚C).

 

To make the tomato sauce, place all the ingredients in a large pan, and bring to the boil. Reduce heat and turn down to simmer for 30-35 minutes, until thick and richly flavored. Set aside.

 

In a medium bowl, combine the honey, olive oil, lemon juice, garlic and coriander. Season well with sea salt and black pepper. Oil a large baking tray. Dip each piece of eggplant into the honey mixture, and place them onto the oiled baking tray. Roast in the oven for 20 minutes, until soft and golden.

 

Place the ricotta, eggs, heavy cream into a medium bowl, and whisk to combine. Add the manchego cheese and mix well. Season with sea salt and black pepper.

 

In a large gratin, place one layer of eggplant, followed by a layer of tomorrow and then the cheese. Repeat, alternating the layers, until all the eggplant has been used. You should finish with a layer of cheese. Bake in the oven for 35-40 minutes, until the surface is golden and looks soufflé-like. Serve with a green salad, and some bread to mop up the sauce!

Neighborhood Studio