The recipes for this Mah Jongg Wednesday with the OMs were easy and fun to make. The menu was Roasted Butternut Squash Soup with Condiments, Chicken Salad with Feta and Artichoke Hearts, and Yogurt Parfaits with Cherries and Pistachios.
The Roasted Butternut Squash Soup is a Barefoot Contessa recipe and is delicious!
ROASTED BUTTERNUT SQUASH AND CURRY CONDIMENTS
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Divide the squash mixture between 2 sheet pans and spread in a single layer.
Roast for 35 to 45 minutes, tossing occasionally, until very tender.Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade.
(Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.)
When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup.
Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor.
Reheat and serve hot with condiments either on the side or on top of each serving.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
Place the chicken in a bowl; add all the other ingredients and mix well. Correct seasoning with salt and pepper.
Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.
Place a strainer over a bowl and drain the cherries. Reserve the syrup. Divide the cherries into two equal portions. Stir the syrup into the yogurt.
Add the honey and the almond extract and mix together well.
Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses.
Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour.
Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.
Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.