Roasted acorn squash with seafood and coconut milk stew
If you are vegan you can substitute the animal protein for lentils and mushrooms.
This delicious stew is heartily flavored with pungent notes of herbs, lime and white wine reduction sauce softened by coconut milk.
It is a great option for summer lunch or dinner.
Ingredients
YIELD 2 servings
TIME 60 minutes
• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced
• 1 small garlic clove, minced
• ¼ cup white wine (if you are cooking clams, you will need an extra ½ cut of white wine and 2 teaspoon of minced garlic)
• 1 can coconut milk- 13.5-ounce
• 1 lime- Finely grated zest
• ¾ teaspoon salt
• 2 pinches cayenne pepper
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh basil
• Fresh lime juice, to taste• 3/4 pounds snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination. 12 units of clams.
If you are vegan you can substitute the animal protein for 1 cup cooked
lentils and ½ cup of sautéed mushroom with olive oil, salt and pepper.
• 2 small or 1 big Acorn squash. Cut ¼ inch from stem and hold to it. Slightly cut bottom of each squash so it can stand flat on the backing tray.
Discard seeds and membrane. Plus:
• 4 teaspoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
Step 1
Squash
• Preheat oven to 375 degrees.
• Combine olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
• Place squash plus the steam on a backing tray coated with olive oil. Bake at 375 degrees for 30 minutes or until tender
Step 2
Seafood stew
Season the fish and seafood with salt and pepper, and set a side.
• Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Add white wine and cook till evaporated. Stir in coconut milk, salt and cayenne. Simmer for 10 minutes.
• Add seafood and herbs. Cook for 5 minutes or until done. Stir in lime juice, lime zest and serve.If you are adding clams to your recipe, cook it on the side with ½ cup of white wine and minced garlic, until opened. Add to the stew.
Step 3
Presentation
In a serving plate, place roasted squash in the middle of it, pour the stew over it and rest the squash lid on top.
Enjoy it.
Hi, I am Chef Silvia Boaventura and I was born in Brazil but I have lived in NYC for the past 20 years. I am a passionate Private Chef who provides flavorful and healthy cooking with creativity and elegance. As a classically trained chef, I have worked in high-end private homes in NYC and the Hamptons. I graduated in 2008 from The Art Institute of NYC and I had the honor of stage at Le Bernardin where together with Chef Eric Ripert and his team I refined my cooking techniques. There, I learned how to be organized, disciplined, work well in teams, adapt to last minute changes and praise for high-quality produce.
Most of my cuisine inspiration comes from my travels, learning languages and meeting other cultures. Through my life endeavors, I was able to visit kitchens in Paris, take cooking classes in Mexico and do philanthropic activities in Greece with Middle Eastern families. That gave me a great foundation to enhance my artistry in the kitchen, together with my deep interest in Asian, Italian and Mediterranean cuisine and my native Brazilian and New American background. Apart from my overseas adventures, I also have knowledge in vegan, plant based, keto and macrobiotic diets. In my search to deliver wholesome food with originality, I have experienced myself all these diets, which gave me the ability to understand what my clients look for. My approach to food follows a philosophy of continual improvement and attention to details. I source only the best produce available from local and urban farms and base my ever-changing menus on market availability. All selected menu items are handcrafted in order to achieve quality-driven experiences and naturally beautiful results.
Besides my professional activities, I enjoy art in general, music and reading. I am currently doing a BA in Philosophy, online, at the University of New Orleans.
I look forward to cooking for you!
Initially as a family activity that gave me great childhood memories, cooking became my profession. Studying molecular gastronomy, I discovered the science behind food. I became a private chef working for high-profile clients. Cooking became the essence of my life.
“People who love to eat are always the best people”
Julia Child
Creating a true culinary experience is my passion.
I offer a wide variety of services including cooking classes, specialty diets and brunch, lunch or dinner parties.
DIETS AND MEAL PLANS
OFFERED INCLUDE:
Keto
Paleo
Vegan
Vegetarian
Macrobiotic
And more…
Also able to adjust recipes to accommodate food restrictions including gluten free, low cholesterol, food allergies or any other request.
COOK WITH THE CHEF
Enjoy a fantastic meal, and learn cooking techniques during a hands on cooking class.
Perfect for individuals, couples, or groups!
DINNER/LUNCH/ BRUNCH/ HOLIDAY PARTIES
Dinner for 2
Dinner for 4
Dinner for 6
Dinner for 8 or more
FAMILY MEAL PLANS
3 meals 4 portions
4 meals 4 portions
5 meals 2 portions
5 meals 4 portions
Great for people who want fresh and organic meals in their fridge to eat when they choose to.
For more information please contact:
info@thesavorysage.com
I have been privileged enough to cook and work for extraordinary people.
Thank you for opening your kitchen doors for me.
“ She (Chef Silvia) is an experienced, dedicated professional with the highest personal integrity and work ethic, with innate culinary talent, learned technique and continued creativity… Ms. Boaventura can adapt recipes to accommodate food restrictions including gluten free, low carbohydrate, low cholesterol and a range of food allergies.”
Ilene Lefcourt
“She (Chef Silvia) is pleasant to work with, possesses a professional manner during her preparation and cooking process and provides outstanding service… Silvia’s meals are well planed and perfectly balanced. She is able to accommodate personal tastes without hesitation. Silvia certainly would be an asset to anyone searching for a personal Chef with a true culinary passion.”
Molly L. Hoyt
“…Silvia was an excellent intern. She was responsible and always punctual and very pleasant to work with. Silvia left Le Bernardin in good standing.”
Chef Erik Ripert
“The quality of her work is always exceptional and she is constantly eager to improve her skills.”
Brendan K. Keenan
