It’s official, Hestan OvenBond® has launched! A few months ago a group of us had the opportunity to share a delicious dinner at the home of Stanley & Helen Cheng, the owners and innovators of our beloved partners at Hestan Home, Hestan Culinary, and Hestan Vineyards. The food and wine was obviously delightful, but the kitchen was also truly something to marvel at — a cross between a workshop and design lab where they tested products and made meals using the prototypes of cookware they were considering bringing to market.
“Kerrie, go open the oven and tell me what you think.” said the Managing Director of Hestan Culinary. I opened the Hestan Double Oven to find several beautiful stainless steel trays with Hestan monogrammed handles. I said, “Oh my goodness, these are so beautiful—do you serve champagne and caviar on these?” She said, “Nope, these are baking sheets.” I was stunned telling the team that I would absolutely greet guests with a signature cocktail and appetizer using the Hestan OvenBond Half and Quarter Sheet Pans as serving trays with the beautiful luxury to also use them from oven-to-table for entrees, side dishes and desserts and effortlessly dropping them into the dishwasher for Hestan’s signature low-maintenance clean-up.
Now that the Hestan OvenBond Collection is officially released, I’d like share a few recipes that we have loved making to usher in the Fall season with style. We kicked off October making Butternut Squash & Sausage Lasagna, Arugula Salad with Orange and Spiced Pecans and Roasted Delicata with Pistachios.
Butternut Squash & Sausage Lasagna
The beauty of this delicious and comforting dish is that it can be made in advance— perfect when company is coming over or family is headed to town.
Active Time: 45-minutes
Cooking Time: 55-minutes
Total Time: 2-hours
1 large butternut squash, peeled, seeded, cut into ½” pieces
1 tablespoon olive oil
1 pound hot Italian sausage links, casings removed
1 cup chopped yellow onion
1 pound fresh spinach
12 uncooked lasagna noodles
½ cup unsalted butter
½ cup all-purpose flour
6 cups whole milk
½ teaspoon ground nutmeg
½ teaspoon salt
1 pound fresh mozzarella cheese, torn into small pieces
½ cup grated Parmesan cheese
1 tablespoon minced fresh rosemary
¼ teaspoon freshly ground black pepper
5 garlic cloves, minced
- Preheat the oven to 400°F. Peel the squash and cut the neck into 1/2-inch pieces. Place the pieces on a Hestan Provisions Half Sheet Pan, drizzle with the olive oil, and toss to evenly coat. Spread the squash in an even layer and roast until tender, about 20-minutes, flipping halfway through.
- Place a Hestan NanoBond 12.5” Skillet over medium-high heat and add the sausage to the pan. Once it begins to brown, use a wooden spoon to break the sausage into small pieces and add onion. Continue to cook, stirring occasionally, until uniformly browned and cooked through.
- While cooking the sausage, bring a Hestan NanoBond 8qt. Stockpot of salted water to a boil over high heat. Stir in the noodles and cook until al dente. Remove using tongs and place in a single layer on clean kitchen towels.
- Fill a bowl with ice and cold water, and place it near the stove. Bring the pasta water back to a boil and add the spinach. Cook until wilted and bright green. Scoop the spinach from the water with a slotted spoon and transfer to the ice water bath. Once cool, drain the spinach, squeeze it of excess water, and then chop finely.
- In a Hestan NanoBond 3qt. Saucepan or medium pot, melt the butter over medium heat. Stir in the flour and cook for 2-minutes. Slowly pour in the milk, whisking to combine smoothly. Add the nutmeg and salt and continue cooking, stirring often, until thick enough to coat the back of a spoon.
- Lower the oven heat to 350°F.
- Grease the bottom of a Hestan Provisions Rectangular Baker. Add a single layer of noodles, and spread about a fourth of the béchamel over top. Top with half the spinach and a third of the mozzarella, sprinkle with rosemary, pepper and garlic. Add another layer of noodles, a fourth of the béchamel, half the sausage, half the squash, and another third of the mozzarella, sprinkle with rosemary, pepper and garlic. Add a third layer of noodles, a fourth of the béchamel, the second half of the spinach, the second half of the sausage, the second half of the squash, and the final third of the mozzarella sprinkle with rosemary, pepper and garlic. Add one more layer of noodles and the final fourth of béchamel. Finally, sprinkle the Parmigiano Reggiano over the top of the lasagna and the last of the rosemary, pepper and garlic.
- Bake the lasagna until hot and the cheese has melted, 30-minutes. Finish for a few minutes under the broiler until the top develops golden brown spots. Cool at least 15-minutes before serving.
Arugula Salad with Orange and Spiced Pecans
This may be debatable at some dinner tables, but your Thanksgiving spread needs a salad. Colorful with zest and an unexpected spicy crunch, it will definitely be a holiday crowd-pleaser.
Total time: 40-minutes
1 cup pecans
1 teaspoon cinnamon
1 teaspoon chili powder
1½ teaspoons ground cumin, divided
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1½ teaspoons salt, divided
2 tablespoons packed brown sugar
3 tablespoon unsalted butter, melted
¼ cup extra-virgin olive oil, divided
3 tablespoons cider vinegar
¼ teaspoon pepper
12 ounces arugula
2 ounces Petit Breakfast Cheese or other soft mild cheese, cut into small pieces
½ cup dried cranberries or pomegranate seeds
- Adjust oven rack to middle position and heat oven to 400°F. Line Hestan Provisions OvenBond Half Sheet Pan with parchment paper, spread pecans in single layer. Roast, shaking pan occasionally, until fragrant and light golden brown, about 10-minutes. Transfer sheet to wire rack and let cool completely, about 20-minutes. Transfer pecans to cutting board and chop into ½-inch pieces.
- Combine cinnamon, chili powder, cumin, cayenne, ginger, and salt in a small bowl and set aside.
- Toss cooled pecans with melted butter, brown sugar, and spice mix, combining evenly.
- Whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in small bowl for vinaigrette.
- Cut away peel and pith from oranges. Quarter oranges, then slice crosswise ¼ inch thick.
- Combine arugula and remaining 1 tablespoon oil in large bowl. Add oranges, pecans, cheese and vinaigrette and toss until well combined. Transfer salad bowl or platter, top with dried cranberries or pomegranate seeds and serve.
Roasted Delicata with Pistachios
A go-to Fall recipe, delicata squash can be roasted with the skin on and is ideal for healthy snacking or a colorful side dish.
Active Time: 25-minutes
Cooking Time: 15-minutes
2 medium delicata squash, cut into thick rings (about ⅔ inches thick), seeds removed
2 tablespoons olive oil, divided
Salt and pepper
1 tablespoon Herbs de Provence
2 tablespoons honey
¼ cup roasted shelled pistachios, chopped
1 medium shallot, finely chopped
1 tablespoon parsley, finely chopped, plus leaves for serving
½ teaspoon sherry vinegar
- Heat oven to 425°F. On a Hestan Provisions OvenBond Half Sheet Pan, toss squash with 2 tablespoons oil, ½ tsp salt, pepper and Herbs de Provence . Roast until beginning to brown, 8-10 minutes.
- Flip squash, and return to oven; roast until golden brown and tender, 6-8 minutes more. Transfer to platter.
- In bowl, combine honey, pistachios, shallot, parsley, vinegar, remaining 2 Tbsp oil, and ¼ tsp each salt and pepper. Spoon over squash and garnish with parsley leaves.
Stay tuned to see how we celebrated the Hestan OvenBond Collection to ring in my 50th birthday this month!