Email  Print  del.icio.us  digg

Liv Huffman, Blue Bird Bistro

Blue Bird Bistro, a casual, upscale restaurant at 17th and Summit streets in Kansas City, defines itself by serving as much organic, local or sustainably produced foods as possible, from Bloody Marys made with organic vodka to biodegradable dish soap in the kitchen.

Chef Liz Huffman has been at blue bird for three and a half years. She says she chose a recipe that uses acorn squash because it’s a versatile local crop that’s especially good for the winter season. It’s a recipe that accommodates vegans at a family dinner, but it’s still healthy and filling enough to satisfy everyone.

Huffman says she loves the restaurant around the holidays because it’s a destination, far enough away from all the shopping and traditional festivities for those who need an escape.

“We’re kind of a destination restaurant. It’s not insane,” she says. “We do fresh poinsettias and candlelight, but we don’t have little white electric lights. It’s very soothing, stepping away from the mayhem and chaos of the holiday season.”

Roasted Acorn Squash stuffed with Hearty Winter Vegetables

Vegetable Rouille:
Preheat oven to 400°F. Wash four medium acorn squash, trim and level each end then cut in half so that it forms a round bowl.

Rub square with olive oil and season with Kosher salt and black pepper. Place the squash cut side down on a rack placed on a sheet tray.

Roast for 20 minutes or until fork tender, but still slightly firm. Remove from oven and leave at room temperature.

Rouille (saffron-garlic mayo):
1 cup vegetable stock or water
1/2 teaspoon saffron threads
2 cups torn, crusty bread
1/4 cup peeled garlic cloves
1/2 medium lemon, juiced
1/2 cup coarsely chopped Italian parsley
2 cups mayonnaise
Pinch of cayenne pepper
1 tablespoon paprika
Kosher salt, white and black pepper to taste

Combine stock and saffron threads and heat together. In bowl or food processor — assembled, with blade in place — combine bread and garlic cloves; process. With food processor running, add stock/saffron infusion, parsley, lemon juice and seasonings. Turn machine off and add mayo and process until well combined. Taste and adjust seasonings if necessary. (Chef’s hint: this sauce is much better if made the day before.)

Stuffing:
4 cups diced potatoes, scrubbed well with skin left on
2 cups minced Spanish onions
2 cups corn kernels
4 cups peeled, diced beets
1/2 cup minced, fresh garlic cloves
1 tablespoon Kosher salt
1 1/2 teaspoons black pepper
1 tablespoon dried
Herbes de Provence
1/2 cup olive oil

Combine all the ingredients in a bowl and mix until seasonings and oil are evenly distributed. Transfer to a roasting pan, spread evenly and bake for 20-25 minutes, stirring occasionally, until the vegetables are tender but still firm. Turn the acorn squash over and fill with stuffing, mounding on top. Top each with 1 to 2 tablespoons of rouille and return to oven. Bake another 15 minutes or until the rouille is warm. Transfer to serving platter and garnish with fresh greens or watercress tossed in a bit of balsamic vinegar and olive oil. Serves eight.