squash pistitsio for thanksgiving

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Butternut Squash Pastitsio with Onion, Tomato and Fresh Oregano

 

Recipe By :Diane Morgan

Serving Size : 10 Preparation Time :0:00

Categories : 2002-11-06 Holiday Cooking

Main Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds butternut squash (1 small) -- halved lengthwise, seeded

olive oil -- for brushing

Salt and freshly ground pepper

TOMATO SAUCE:

6 ounces soy tempeh

1/4 cup olive oil

12 ounces yellow onion -- 1/2-inch dice

2 garlic cloves -- minced

56 ounces canned diced tomatoes in juice -- drained

1/2 cup red wine

1 teaspoon sugar

3 tablespoons chopped fresh oregano

1/2 cup minced fresh parsley

1 teaspoon salt

freshly ground pepper

1 tablespoon salt -- for pasta water

1 pound dried pasta (ziti -- penne or bucatini)

Vegetable-oil cooking spray

WHITE SAUCE:

1/2 cup unsalted butter

1/2 cup all-purpose flour

1/8 teaspoon ground turmeric

3 1/2 cups milk -- warmed

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 teaspoon salt

freshly ground pepper

2 large eggs -- lightly beaten

 

Preheat the oven to 350F. Brush the flesh of the squash with olive oil and

sprinkle generously with salt and pepper. Place the squash, cut-side down, on a

rimmed baking sheet. Roast until tender when pierced with a fork, about 35

minutes. Set aside until cool enough to handle. Scoop the flesh from the squash,

place in a medium bowl, and mash with a fork.

 

TO MAKE THE TOMATO SAUCE - While the squash is roasting, start the tomato sauce.

If the tempeh is not already steamed, leave it whole and steam over boiling

water, covered, for 20 minutes. Crumble the tempeh when it is cool enough to

handle. In a 10-inch saute pan, heat the olive oil over medium heat. Swirl to

coat the pan, and saute the tempeh, stirring constantly, until it begins to

brown, about 3 minutes. Add the onion and garlic, and saute until slightly

softened, about 3 minutes. Add the diced tomatoes and wine and bring to a

simmer. Cover the pan, adjust the heat to medium-low, and cook for 25 minutes,

stirring occasionally. Add the sugar, oregano, parsley, 1 teaspoon of the salt,

and a few grinds of pepper. Taste and adjust the seasonings. Remove from the

heat.

 

While the sauce is simmering, cook the pasta: Fill an 8- to 10-quart stockpot

two-thirds full of water, cover, and bring to a boil over high heat. Add the 1

tablespoon of salt; then add the pasta, stir, and cook until al dente (cooked

through, but still slightly chewy), about 10 minutes. Drain in a colander, rinse

with cold water, drain again, and reserve until ready to assemble the casserole.

 

TO MAKE THE WHITE SAUCE: Melt the butter in a 2 1/2-quart saucepan over

medium-high heat. Whisk in the flour and turmeric, stirring constantly, until

the flour is blended and cooked through, about 2 minutes. Slowly whisk in the

warm milk, about 1 cup at a time. Bring to a simmer and cook, whisking

constantly, until the sauce has thickened, about 4 to 5 minutes. Add the

cinnamon, nutmeg, the 1 teaspoon of salt, and pepper, to taste. Stir to blend,

and taste and adjust the seasonings. Whisk in the eggs, and set aside.

 

TO ASSEMBLE THE PASTITSIO: Coat a deep 9-by-13-inch baking pan with the cooking

spray. Pour half of the white sauce into the pan. Spread half the pasta over the

top, gently pressing the pasta into the sauce to thoroughly coat it. Spread half

the tomato sauce evenly over the top. Combine the mashed squash with the

remaining white sauce, blending it well. Spoon this mixture evenly over the

tomato sauce. Spread the remaining pasta on top, gently pressing it into the

sauce. For the final layer, spread the remaining tomato sauce evenly over the

top. (The pastitsio can be can be made up to 1 day in advance. Refrigerate,

covered, and bring to room temperature 1 hour before baking.) Bake at 350F until

bubbly hot and nicely browned around the edges, about 45 minutes. Let rest for

10 minutes before cutting into squares.

 

COOK'S TIP - Look for tempeh in the refrigerator or freezer case of Asian or

natural foods stores. Read the labels on the backs of the tempeh packages and

see if any come already steamed and ready to eat. It will save you the step of

steaming the tempeh.

 

Source:

" Thanksgiving Table by Diane Morgan (Chronicle 2001) "

S(Archive):

" Hanneman on 06-Nov-2002 "

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Per Serving (excluding unknown items): 500 Calories; 21g Fat (37.1% calories

from fat); 16g Protein; 63g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol;

1372mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2

Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Pastitsio is a classic Greek casserole dish layered with pasta, ground

lamb or beef, grated cheese, tomatoes, and a cinnamon flavored white sauce. I've

taken liberties with this classic and turned it into a vegetarian entree by

substituting tempeh for the ground meat. For those not familiar with it, tempeh

is a fermented soybean cake with a nutty flavor. When crumbled and sauteed, it

is a perfect textural substitute for ground meat in a casserole, and it absorbs

the flavors of the sauce. Like lasagna, making pastitsio requires several steps,

but the dish can be assembled a day ahead and then baked fresh for serving.

 

Nutr. Assoc. : 2406 0 0 0 5272 0 0 0 2470 0 0 0 0 0 0 0 4363 0 0 0 0 0 0 0 0 0 0

0