Western Massachusetts

Our chefs in western Massachusetts really know how to take full advantage of our region's seasonal bounty. A leader in the farm-to-table movement for decades and home to New England's most productive farmland, you could easily spend days eating and drinking your way through our region. However, if you can't make it here this fall, check out these recipes to try at home from Bistro Les Gras in Northampton and the Northampton Brewery. Both dishes feature local butternut squash.

Bistro Le Gras' Chef Peter Bunce's Chicken & Dumplings

For the braise
6 chicken thighs (bone in/skin on)
1 medium onion cut in half
2 medium carrots peeled
2 ribs celery
1 bay leaf
2 sprigs thyme
1 quart chicken stock

Season the chicken liberally with kosher salt and pepper. In a deep sided sauté pan large enough to fit the chicken thighs in a single layer, sear the chicken skin side down over medium high heat until golden. Turn chicken over and add the vegetables and cook a few more minutes until they begin to color. Add stock, bay, and thyme and bring to a boil. Reduce heat and simmer covered until the chicken is tender and starting to fall off the bone (about 1 hour). Remove chicken from the pan and set aside. Strain the braising liquid through a fine mesh strainer reserving the liquid and discarding the solids. Once the chicken is cool enough to handle pull meat off the bone and set aside. Rinse and dry your pan to use for the veloute. 

For the velouté
3 oz butter
3 oz ap flour
strained braising liquid
2 oz crème fraiche
1 lemon juiced
salt to taste
¼ cup chopped parsley
pulled chicken meat
2 cups roasted root vegetables of your choice

In a deep sided sauté pan melt butter over medium heat. Sprinkle in flour and whisk to combine. Continue to cook over medium heat whisking constantly for 2 minutes. Add strained braising liquid and whisk to combine. Bring to a boil whisking constantly until sauce has thickened. Add crème fraiche, lemon juice, parsley, salt & pepper, roasted root vegetables and the cooked chicken meat.

For the gnocchi
2 lbs butternut squash (peeled and seeded)
3 large eggs
1 1/2 cup ap flour
olive oil
salt

Cut the butternut into 2 inch cubes, toss with olive oil and salt. Place on sheet pan and roast in a 400 degree oven until very tender (about 25-30 minutes). In a food processor blend the squash eggs and salt until smooth. Add flour and pulse until combined (do not over mix or your gnocchi will become gummy). Transfer mixture to a piping bag fitted with a large straight tip. With a small pairing knife cut half inch pieces as you pipe into a pot of salted simmering water. Cook gnocchi 4-5 minutes. Serve immediately or transfer gnocchi to a sheet pan to cool. Gnocchi may be stored covered in the refrigerator for up to a week or frozen for several months. To reheat drop into boiling water for 2-3 minutes or until heated through. Drain and add to chicken velouté or other sauce of your choice. 

Serves 4 as an entrée 

Northampton Brewery's Butternut Squash Ricotta Cheesecake

Filling:
30 oz whole milk ricotta
3/4 cup maple syrup
1 Tbsp Vanilla extract
1 Tbsp pumpkin pie spice
1 Tbsp cornstarch
1/2 tsp kosher salt
3 eggs + 2 egg yolks
2 cups cooked pureed butternut squash  ***

***Northampton Brewery is using butternut squash this season from J.O.E.'s Farm.  J.O.E.'s Farm is owned by the Northampton Brewery and grows exclusively for the Northampton Brewery!

Crust:
4 oz gingersnaps, coarsely broken
3 oz graham crackers, coarsely broken
4 Tbsp unsalted butter, melted
1/4 tsp kosher salt

1. Make the crust:  Preheat oven to 325.  In a food processor, process gingersnaps and graham crackers to a fine crumb.  Add the butter and salt and pulse until the mixture is moistened.  Press the firmly mixture into the bottom and sides of a 9 - inch springform pan.

2. Make the filling:  In a large bowl, beat together ricotta, maple syrup, vanilla, pumpkin pie spice, cornstarch, and kosher salt.  Add the eggs and egg yolks, one at a time, beating and scraping down the sides of the bowl between each addition.  Beat in the butternut squash puree.

3. Assemble and bake the cheesecake:  Pour cheesecake batter into the prepared crust.  Place the springform pan on a baking sheet to catch and drips.  Bake until the cheesecake is set and just barely jiggles in the middle, about 1 hour 40 minutes.  Remove from oven and place the springform pan on a cooling rack to cool completely, then move to fridge and chill for 6-8 hours.

4.  To serve:  Release the cheesecake from the springform pan and place on a serving plate.  Serve each slice with a dollop of whipped cream!