Tag: Roasting

Roasted Acorn Squash

Roasted Acorn Squash

Roasted acorn squash makes a delicious side dish. For this recipe I served this with a pan-roasted pork tenderloin, seasoned solely with salt and pepper, seared in a skillet and finished in the oven to 145 degrees F. A slightly pink interior. Try our Rosemary Honey-Mustard sauce over the pork, it’s perfect for this dish.

I chose to leave the skin on for a different presentation. I’ve been told the skin is edible, but I find it to be tough, especially when roasted, it gets a little firmer. But, the skin on add a beautiful presentation to any dish and the sweet pulp is easily scrapped off with a fork.

This recipe is easily adaptable to any number of people. And, the squash can be cut in half or in quarters in lieu of slices. Add a few more minutes of cooking time. The squash is done when fork tender. One-half acorn squash is usually a perfect serving, unless you have many other sides, then figure ¼ squash per person.

chopped thyme

This recipe is a great example of using both dried and fresh herbs. The dried thyme is best when roasting – the flavor permeates the squash but doesn’t burn and there are no fussy twigs to get rid of. The fresh thyme is the perfect garnish; it brings a pure, fresh taste of the thyme to the dish, as well as a lovely contrasting color.

Roasting the Squash

Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.

Scrub the outside of the squash with a vegetable brush and dry.

Roasted Acorn Squash

Cut the squash in half lengthwise.

Roasted Acorn Squash

Scoop out the seeds and discard.

The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.

Sliced Roasted Acorn Squash

If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.

Combine the salt, dried thyme and pepper in a small bowl.

Roasted Acorn Squash

Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.

Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.

Roasted Acorn Squash

Garnish with the fresh thyme and use the sprigs to garnish the serving platter.

Roasted Acorn Squash

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Roasted Acorn Squash

Roasted Acorn Squash

This recipe is easily adaptable to any number of people. One-half acorn squash is usually a perfect serving for one, unless you have many other sides, then figure ¼ squash per person.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 - 8 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 acorn squash
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
½ teaspoon coarsely ground black pepper
2 tablespoons olive oil

Garnish
1 tablespoon freshly chopped thyme
Thyme sprigs

Instructions

Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.

Scrub the outside of the squash with a vegetable brush and dry.

Cut the squash in half lengthwise.

Scoop out the seeds and discard.

The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.

If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.

Combine the salt, dried thyme and pepper in a small bowl.

Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.

Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.

Garnish with the fresh thyme and use the sprigs to garnish the serving platter.

Keywords: squash, acorn squash, roasted squash, roasted acorn squash

How To Roast Meat

how to roast

This is the first segment in a Master Class on How To Roast Meat, which provides information on preparing, cooking, resting and serving a perfectly cooked roast.  We broke the class down into five separate videos for easy viewing. See the master class playlist here.

How To Tie a Roast

Tie a boneless roast to keep an even shape and cook evenly.

 

Factors that Affect Roasting Time

There are three factors that affect roasting time:

  • How much it weighs.
  • Whether it’s bone-in or boneless.
  • The temperature or the roast before cooking

 

How to Cook the Perfect Roast

I like the low and slow method of roasting for even cooking and juicy meat. Sear the meat first, let it sit out to warm up before putting in the oven and set your time to match the desired internal temperature, such as rare or medium rare. Click here to get a chart on cooking times per pound and here to see minimum internal temperature recommendations.

Rest the Roast for Optimum Results

Rest the meat after taking it out of the oven to maintain juiciness and flavor.

Here’s a quick recap of the important points on the roasting technique.

 

 

 

Roasted Halibut with Tomatoes and Bell Peppers Recipe

Saturday nights are a great time to ease back and have a leisurely dinner at home. This Roasted Halibut with Tomatoes and Bell Peppers recipe comes together in about an hour, is very flavorful and makes enough to easily serve six.

My family is not crazy about tomato sauce made with whole tomatoes; they prefer a smooth sauce. I used a combination of tomato puree and diced tomatoes (I like a little chunkiness and snuck it in!). Use whatever works best for you.

Bring a pot of salted cold water to a boil while making the sauce and cook the pasta, any shape will do, while the fish is roasting. Halibut is a mild-flavored fish with a firm texture and needs to be cooked through.

Method

Ingredients: olive oil, onions, bell peppers, garlic, Italian herb mix, crushed red pepper, tomatoes.

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Sauce

Thinly slice a medium onion (2 cups) lengthwise.

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Heat the olive oil in a large covered pot over medium-high heat. Stir in the onions and one teaspoon salt, cover, lower the heat and sweat for five minutes.

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Trim the ends and remove the seeds from a red, yellow and green bell pepper and thinly slice lengthwise.

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Add the bell peppers to the onions, stir, cover and sweat another five minutes.

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Mince four garlic cloves.

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Stir in one tablespoon Italian herb mix, the minced garlic and 1/4 to 1/2 teaspoon pepper flakes.

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Add the tomatoes, stir, bring to a boil, lower the heat to a gentle boil and continue cooking for 30 minutes.

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Finished sauce.

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Fish

Place the fish on the lined sheet tray and lightly brush with oil.

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Season each side with a sprinkling of Kosher salt and…

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and a couple of grinds of pepper.

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Slide into the oven and roast for 14 minutes; this filet was one inch thick. Adjust for more or less time depending on thickness.

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Remove to a warm plate and top each filet with 1/4 cup sauce and garnish with parsley and serve the sauced pasta on the side.

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Here’s what an alternative dish looks like when someone doesn’t want fish – grilled chicken with tomatoes and bell peppers.

Recipe freezes well.

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Roasted Halibut with Tomato Bell Pepper Sauce

roasted halibut
  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 portions
  • Category: Fish

Ingredients

  • Sauce:
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 1 teaspoon Kosher salt
  • 1 green bell pepper, cut in thin slices lengthwise
  • 1 red bell pepper, cut in thin slices lengthwise
  • 1 yellow bell pepper, cut in thin slices lengthwise
  • 1 tablespoon Italian herb mix
  • 4 minced garlic cloves
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 28-ounce cans tomatoes
  • Halibut:
  • 6 six-ounce halibut filets
  • Kosher salt
  • freshly ground pepper
  • olive oil for brushing the fish
  • optional garnish: freshly chopped parsley, about 3 tablespoons

Instructions

  1. Set up:
  2. Preheat oven to 400º F.
  3. Line a 10- x 15-inch baking tray with parchment or foil.
  4. Method:
  5. Heat the olive oil in a large covered pot over medium-high heat. Stir in the onions and salt, cover, lower the heat and sweat for five minutes. Add the bell peppers, stir, cover and sweat another five minutes.
  6. Stir in the herb mix, garlic and pepper flakes. Add the tomatoes, stir, bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.
  7. Halibut:
  8. Lightly brush both sides of each fish fillet with oil and season with a sprinkling of salt and a couple of grinds of pepper.
  9. Slide into the oven and roast for 14minutes for a one-inch thick fillet. Adjust for others.
  10. Top each filet with 1/4 cup sauce and garnish with parsley.
  11. Serve the sauced pasta on the side.

 

 

 

 

Lemon-Tarragon Rotisserie Chicken

Roasted Chicken

I purchased a rotisserie several years ago, which I love, especially for poultry. The rotisserie self bastes and browns evenly all over. Delicious. One of my favorite rubs for chicken is lemon tarragon. This Lemon-Tarragon Rotisserie Chicken is moist and flavorful.

 

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Lemon-Tarragon Rotisserie Chicken

A rotisserie self bastes and browns evenly all over and with a lemon tarragon rub, this Lemon-Tarragon Rotisserie Chicken is moist and flavorful.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 portions
  • Category: Chicken
  • Method: Roast/Rotisserie

Ingredients

1 four- to five-pound whole roasting chicken
1 ½ teaspoons Kosher salt, divided
1 teaspoon freshly ground pepper
½ cup chopped fresh parsley
¼ cup chopped fresh tarragon
10 garlic cloves, minced
zest and juice of 1 small lemon
1 tablespoon extra-virgin olive oil

Instructions

Remove giblets from the chicken and either toss or freeze for another purpose.

Place the chicken on a cutting board and pat with paper towel inside and out to remove excess moisture.

Slip your fingers under the breast and wiggle them until the entire skin separates from the flesh. Then take your fingers and run them under the thigh and leg skin. If the skin rips a bit, don’t worry, you can fix it with a couple of toothpicks. Repeat on the other side.

Season the cavity with ¼ teaspoon each salt and pepper.

Combine the parsley, tarragon, garlic, lemon zest and juice, olive oil, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl.

Take 1 tablespoon of the mixture and place inside the seasoned chicken cavity and rub it around.

Scoop one-half of the mixture onto one side of the chicken and using your fingers, spread evenly over the breast and down onto the leg and thigh. Repeat on the other side.

Tie the chicken and season with remaining salt and pepper.

At this point you can either cook the bird or wrap it in film and store it in the refrigerator until dinner.

Rotisserie Method

Take the chicken out of the refrigerator 30 minutes before cooking.

Place the chicken on the skewers and into the rotisserie. The rotisserie cooks faster than the oven, about 45-50 minutes. Internal temperature should read 175ºF.

Oven Roasting Method

Preheat the oven to 375 degrees F.

Place the chicken on a roasting rack in a roaster.

Roast for an hour and ten minutes, check internal temperature, and adjust time, if necessary.

Notes

To repair ripped breast skin, just pull the skin together and weave a toothpick through one side and then the other.