Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel-good dishes for TABLE readers. We spent a day in the kitchen with him and were grateful for the warm welcome and the education he gave us on flavors, textures, colors, and plating.
Tips for What to Eat in Winter
This squash recipe is just one recommendation for making sure you have hearty, nutrient-rich meals as the months get colder. Soups and stews are a comforting way to ease into the winter months, as are hot grains like the chestnut porridge included in this recipe. For healthy winter eating, you can incorporate more kale, collards, and Brussel sprouts into your meals. But squash is also one of the perfect veggies for winter, because it’s healthy, packed with nutrients, filling, and can be made in a big batch.
Savory Squash and Chestnut Porridge with Poached Egg Recipe
Savory Squash and Chestnut Porridge Ingredients
- 8 oz pearled barley, soaked overnight
- 2 qts vegetable stock
- 8 oz butternut squash, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 oz white cheddar, shredded
- 2 tbsp butter
- 2 oz organic roasted chestnuts
- Poached eggs
- Cheddar c risps (See below)
Recipe Directions
- In a tall narrow saucepan over medium heat combine squash, onion, and garlic, and sweat until tender.
- Add soaked barley and stir to combine. Cover with vegetable stock and bring to a simmer while stirring over medium heat.
- Once warmed through add butter, chestnuts and cheddar, and salt and pepper to taste.
- Transfer to a shallow bowl and top with poached eggs, cheddar crisp, and chopped chestnuts.
Cheddar Crisps
Ingredients
- 8 oz shredded cheddar
Instructions
- Preheat oven to 300 and spread shredded cheddar in a flat single layer on a sheet tray lined with a silpat.
- Bake in 15-minute intervals until golden and crispy!
Photography by Dave Bryce / Styling by Keith Recker / Food and Recipes by Chef Curtis Gamble
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