Ulster County native and cookbook author Lee Kalpakis shares fall recipe that’s plant-forward and highly delicious.

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After spending over a decade cutting her teeth in New York City as a recipe developer, culinary producer, private chef, and more, Ulster County native Lee Kalpakis returned to the Catskills to live a quieter life. From the retro RV camper she lived in while her house was being built deep in the woods, Kalpakis crafted fresh, easy-to-prepare meals that she cooked over open fire. Read on for a recipe from her book OUT THERE. A Camper Cookbook, which debuted this past April.

Rockaway, Queens, has some of the most memorable food I’ve ever eaten. It’s the home of my favorite New York slice at New Park Pizza, my favorite piña colada at Connolly’s (not a food but still must be mentioned), and of course, Uma’s: a restaurant serving Uzbec food that is very dear to my heart.

My favorite thing on the menu, hands down, is the squash manti. Those dumplings, filled with grated butternut squash, onion, and a ton of butter, were out of this world, and I still crave them constantly. Leaving the city, I missed being able to get them regularly, but making dumplings from scratch in a tiny camper seemed like an absolute nightmare. So I made my own version. While it’s not a dumpling, I do use the same flavors—grated squash and plenty of onion and butter—and instead of the dough, there’s orzo. When I eat this orzo dish, I close my eyes and I almost kinda, sorta feel like I’m at Uma’s again after a day of surfing at Rockaway Beach. – Lee Kalpakis

Grated Butternut Squash With Orzo and Dill Sauce

Recipe by Lee KalpakisCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ideal for fall, this recipe for grated butternut squash with orzo and dill sauce is a plant-based dish that everyone will love.

Ingredients

• For the sauce

• 1 cup plain full-fat Greek yogurt

• 1 Tbsp. red wine vinegar

• 2 Tbsp. chopped fresh dill

• Kosher salt and freshly cracked black pepper

• Olive oil for cooking

• 1 large white onion, diced

• 1 small butternut squash, halved, seeded, peeled, and grated

• 2-3 cups cooked orzo, cooked according to package directions

• Kosher salt and freshly cracked black pepper

Directions

• To make the sauce, in a small bowl, whisk together the yogurt, vinegar, and dill with a fork, mixing well. Season with salt and pepper. Set aside.
• Heat a cast-iron frying pan over medium-high heat. When the pan is hot, coat the bottom with oil. When the oil is shimmering, add the onion and cook, stirring occasionally, until the onion is golden and crispy, 10–15 minutes. Add the squash and cook, stirring often, until it is very tender, about 10 minutes longer.
• Add the orzo and stir to combine. Season with salt and pepper, then stir in the butter. Cook, stirring occasionally, for about 5 more minutes, to heat through and blend the flavors. Taste and season with more salt and pepper if needed.
• Transfer the orzo mixture to a serving bowl. Serve immediately with the yogurt sauce spooned on top or in a small bowl on the side.

Related: Brothers Barbecue Heats up West Nyack With Smoked Meats & Comfort Eats