Fall Brisket With Cider and Butternut Squash

Suggested tweaks: You could swap out the butternut for just about any winter squash (or potatoes and carrots, if you're a stickler for tradition). If you're serving more than 6, you could cook a bigger brisket. Increase the cooking liquid as needed to keep the meat mostly submerged in the pot.

Ingredients

serves Serves 6, active time 20-30 minutes, total time About 5 hours

• 3 pounds beef brisket
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable or canola oil
• 4 cups apple cider
• 2 cups dry red wine, such as Merlot, Syrah, Zinfandel, or Côtes-du-Rhône
• 6 sprigs fresh thyme, plus 1 tablespoon minced fresh thyme
• 4 large cloves garlic, smashed
• 2 bay leaves
• 1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
• 3 medium red onions, peeled and quartered, leaving the root intact

Procedures

1. Position a rack in the center of the oven and preheat it to 300°F.
   
2. If needed, trim the excess fat from the brisket so that there is about a 1/4-inch-thick layer remaining. Pat the brisket dry with paper towels and season it generously with salt and pepper. Select a Dutch oven or stainless-steel roasting pan that will be large enough to accommodate the brisket, vegetables, and braising liquid. Heat the pan over medium-high heat, and then add the oil. When the oil just begins to smoke, add the brisket, fat side down first, and brown it on both sides, 4 to 6 minutes per side. Remove the brisket from the pan and set aside.
   
3. Carefully pour off and discard all of the fat from the pan. Quickly add the cider, wine, thyme sprigs, garlic, bay leaves, and 1 teaspoon salt and scrape the bottom of the pan to release any browned bits. Return the meat to the pan, fat side up, with any accumulated juices. Nestle the meat into the liquid so it is nearly covered. Increase the heat to high and bring the liquid to a boil. Cover the pan tightly with a lid or aluminum foil and transfer it to the oven.
   
4. Cook the meat for 1 1/2 hours, and turn the meat over in the pan. Cover and return the brisket to the oven. After another 1 3/4 hours of cooking, add the squash and onions to the pan, nestling them under and around the brisket. Continue cooking until the squash and onions are tender when pierced with a fork and the meat is very tender and easily shreds, 30 to 45 minutes longer. To test the brisket for doneness, use two forks to gently pull the meat apart in the center. If it is still a bit tough but the squash and onions are done, transfer the vegetables to an ovenproof dish using a slotted spoon; set them aside, covered with aluminum foil to keep warm. Continue to braise the brisket for about 15 minutes more, and then retest. The internal temperature should be 195°F for lean brisket, or 205°F if it is a fattier brisket.
   
5. When the brisket is done, transfer it to a cutting board, fat side up, while you finish the sauce. Decrease the oven temperature to 200°F. Remove the butternut squash and onions from the braising liquid using a slotted spoon and place them in an ovenproof dish (if you did not do this earlier). Taste the vegetables and season them with salt, if needed. Cover the dish and put the vegetables in the oven to stay hot.
   
6. Strain the braising liquid into a small bowl, discarding the solids. Allow the fat to separate, and then skim and discard it. Clean out the pan and pour the braising liquid back in. Bring the liquid to a boil over high heat, and cook, stirring occasionally, until it is reduced to a thickened sauce that coats the back of a spoon, 15 to 20 minutes. Taste and adjust the seasoning with salt and pepper.
   
7. Cut the brisket against the grain into 1/2-inch-thick slices, or, if it is too tender to slice, pull it apart into large chunks. Arrange the vegetables on a large serving platter, with the sliced brisket in the center. Spoon the sauce over the brisket and vegetables. Garnish with the minced thyme. Serve immediately, passing any remaining sauce at the table.

Roasted Butternut Squash, Kale, and Lemon Soup

Combining the best of both worlds: a blended soup with big hunks of veggies to scoop out.

Ingredients

serves serves 4, active time 20 minutes, total time 40 minutes

• 4 tablespoons olive oil
• 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1 red bell pepper
• Kosher salt
• 1 bunch kale, ends trimmed, leaves roughly chopped
• 1 lemon, quartered
• 2 medium garlic cloves
• 3 cups homemade or store-bought low sodium vegetable or chicken stock
• Smoked hot paprika to taste

Procedures

1. Adjust racks to upper middle and lower position and preheat oven to 450°F. Add 2 tablespoons oil to a large roasting pan or rimmed baking sheet. Add squash, onion, and bell pepper and toss to coat. Season with salt. Add remaining oil to a second roasting pan or baking sheet and add kale, lemon, and garlic. Season with salt and mix well. Place squash on top rack and kale on lower rack and cook, stirring every 10 minutes or so, until squash and red pepper are tender and kale is crispy, about 20 minutes for the kale and 30 minutes for the squash.
   
2. Transfer butternut squash, onion, and garlic to a blender and add the stock. Blend until smooth. Pour this mixture into a large saucepan set over medium heat. Being careful not to add any seeds, squeeze the roasted lemon wedges into the soup and season with salt to taste.
   
3. When the red pepper is cool enough to handle, remove skin, stem, and seeds, and roughly chop the flesh. Ladle the soup into four bowls. Top with a handful of roasted kale and a quarter of the chopped red pepper. Sprinkle some paprika over everything and serve.

Vegan Black Bean and Squash Chili

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, roughly chopped (about 1 ½ cups)
• 1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 medium cloves garlic, minced or grated with a microplane grater
• 3 1/2 ounces (1/2 small can) chipotle chilies in adobo
• 2 cups homemade or store-bought low-sodium vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 4 scallions, white and light green parts only
• 1 cup shredded vegan ore regular cheddar or Monterey Jack cheese for serving (see note above)
• 1 ripe hass avocado, diced

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the onion and peppers, stirring and cooking until softened, about 3 minutes. Add the cumin, oregano and garlic and cook until aromatic, about 1 minute.
   
2. Add the chipotle peppers, stock, and beans and cook until the squash has finished cooking, about 10 minutes. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls and serve with scallions, grated cheese, and avocado.

Spiced Squash Doughnuts

Special equipment

dutch oven or electric fryer, doughnut cutter, wooden chopsticks, heat resistant spatula, frying thermometer

Ingredients

serves Makes about 2 1/2 to 3 dozen doughnuts, active time 1 1/2 hours, total time 3 1/2 hours

• 5 cups (22 1/2 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 2 large eggs
• 2 cups (14 ounces) sugar, divided
• 1/2 cup (4 1/2 ounces) light brown sugar, firmly packed
• 1 cup (8 ounces) buttermilk
• 2 tablespoons melted butter
• 1 tablespoon vanilla extract
• 1 cup (8 ounces) squash puree
• 1/2 teaspoon cinnamon
• 2 quarts canola oil, for frying

Procedures

1. In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
   
2. In a large bowl with an electric mixer, or the bowl of a stand mixer, combine eggs, 1 cup sugar, and brown sugar, beating until combined and slightly foamy. Add buttermilk, melted butter, vanilla, and squash puree. Stir until smooth. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Spritz plastic wrap with canola oil. Divide dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or up to overnight.
   
3. Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness. (Note the dough is sticky, don't be shy about adding flour until it's workable). Gently pat the dough to about 1/2-inch thick. Use a floured 3-inch doughnut cutter to cut out doughnuts and place cut doughnuts on a well floured sheet of parchment paper. Collect any scraps and roll out dough to cut more doughnuts until all the dough is gone.
   
4. Fill a Dutch oven or deep fryer with 2 inches of oil. Heat oil over medium high heat to 360°F. Using a shallow, heat resistant strainer, drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side, use the color as your guide as the oil temperature can very with time). Use wooden chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, toss in a paper bag with remaining sugar and cinnamon. Serve immediately. Doughnuts are best the day they are made, but leftovers can be stored in an airtight container for a day.

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium summer squash, sliced in half and cut into 1/4-inch disks
• 1 medium zucchini, sliced in half and cut into 1/4-inch disks
• 1 medium onion, cut in half and cut into 1/4-inch slices
• 2 medium cloves garlic, thinly sliced
• 1 pint cherry tomatoes, split in half
• 4 eggs
• 2 tablespoons slived chives
• Hot sauce or chili paste for serving

Procedures

1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.
   
2. To Cook Eggpant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.
   
3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.
   
4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.
   
5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.
   
6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

Squash, Shiitake, Kale, and Kimchi Stew

Ingredients

serves Serves 4, active time 20 minutes, total time 30 minutes

• 2 tablespoons sesame oil
• 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
• 4 medium garlic cloves, minced (about 4 teaspoons)
• 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
• 1/2 pound shiitakes mushrooms, ends removed, caps sliced
• 1 bunch of kale, ends trimmed, leaves roughly chopped
• 2 cups kimchi, roughly chopped
• 1/2 cup kimchi liquid
• 4 cups homemade or store-bought low sodium vegetable or chicken broth
• 2 cups water
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
• 1 pound soft tofu, cut into 1-inch cubes
• 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)

Procedures

1. Warm sesame oil into a medium saucepan over medium-high heat. Add scallion whites and garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add squash and shiitakes, stir well, and cook until squash starts to soften, 3 to 5 minutes minutes. Add chopped kale and cook, stirring often, until leaves turn bright green and wilt slightly, about 2 minutes.
   
2. Stir in kimchi, kimchi liquid, stock, water, soy sauce, mirin, gochujang, and doenjang. Bring to a boil over high heat, reduce heat to a strong simmer. Stir in soft tofu and kochukaru (if using), and cook until kale is tender and soup has slightly thickened, about 10 minutes. Season to taste with more salt and chili flakes if desired.
   
3. Serve soup immediately, sprinkled with scallion greens.