Give your weeknight dinner routine a Greek twist with this extra easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

An oregano-scented sauce made with a bold amount of lemon and garlic infuses the fish with vibrant Greek flavor. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make it truly irresistible.

Whip up a Greek Salad while the salmon bakes and you’ll have a healthy, colorful dinner on your table in 15 minutes or less.

Ingredients for this Greek Salmon Recipe

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. I say that with full awareness that this is an easy weeknight recipe—use what you have. If the thin part of the salmon is a tiny bit overcooked then dinner can still go on! 
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• BEST SUBSTITUTE: Italian Seasoning. 

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors certainly lean Greek, it’s a versatile protein that can go with just about any salad and grain. That said, you can repurpose many of the ingredients to make a fresh Greek Salad, which is not only convenient but also delicious. Same goes for the Greek lettuce salad called Maroulosalata.

You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) both come to mind.

More Weeknight Salmon Recipes

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

Try Our Greek Oregano!

100% natural, air-dried and hand-packed full bunch of oregano blossoms, leaves, and stems.

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Today, we’re diving into the holiday season with a roast turkey breast recipe that’s so incredibly flavorful and easy to make, it’s perfect for any family dinner or special occasion. This easy turkey breast recipe has juicy roasted grapes, aromatic vegetables, and a medley of warm spices; it’s a symphony of flavors that will have your tastebuds dancing.

One of the best things about this recipe is that it’s so versatile. You can serve it with a variety of sides, from mashed potatoes to salad. It’s also a great option for leftovers; it makes the most epic turkey sandwiches! And let’s not forget the roasted grapes. They soften slightly in the oven and add a burst of sweetness and acidity that complements the savory turkey, plus, they just make the whole thing a little more special.

If you’re looking for a delicious and easy-to-make recipe that will impress your family and friends for Thanksgiving or any other special meal, I’ve got your back. Let’s get started!

Ingredients to Make this Roast Turkey Breast Recipe

The trick to making the most delicious and never-dry turkey breast is adding layers of flavor, starting with salt and ending with delicious roasted vegetables. Big flavors don’t require a million ingredients, though. Here’s everything you’ll need: 

• Bone-in turkey breast half. My family is on the smaller side, so when I make roast turkey I only use one bone-in breast half, which is half of a whole bone-in turkey breast. Thaw the breast completely in the fridge a few of days ahead of time if you buy it frozen. The recipe also includes instructions for making a whole bone-in breast if you’re cooking for a crowd! 
• Kosher salt helps tenderize the turkey. Adding it first, before any other seasoning, helps it permeate the meat. 
• Roasting seedless red grapes adds pops of sweetness to spiced roasted turkey. 
• Extra virgin olive oil. I like the peppery fruitiness of our Private Reserve extra virgin olive oil from Greece in this recipe. 
• Spices: Ground allspice and nutmeg add a warming, autumnal flavor. Paprika adds earthiness, a beautiful red color (and a layer of smokiness, if you choose smoked paprika). Black pepper brings a subtle earthy heat. 
• Garlic: You know I wouldn’t make a holiday roast without a good amount of garlic. I mince an entire head, about 14 cloves, to give this turkey that wonderful sharp flavor that mellows in the oven. 
• Chopped parsley adds freshness to the flavor profile of roast turkey. Adding it under the skin helps protect the meat against drying out. 
• Shallots and celery, roughly chopped into rustic pieces, form a bed for the turkey to roast on and add wonderful savoriness to contrast the sweet roasted grapes. 

Ingredient Spotlight

Nutmeg, is a key ingredient in the pumpkin treats people love this time of year, and a natural in autumnal dessert recipes like Apple Strudel. 

But the woodsy flavor of nutmeg is also a frequent player in savory recipes like Greek Moussaka, bechamel sauce, and Creamed Spinach where it adds complex aroma. It’s especially wonderful combined with other spices to make a warm, autumnal blend for roasted turkey. Grate it fresh using a microplane or a zester for the most nuanced flavor.

How to a Roast Turkey Breast 

Adding layers of flavor to turkey breast before roasting it is the most involved part of this recipe. Besides that it’s as simple as chopping a few veggies! 

• Salt the turkey. Pat a 2 1/2 pound bone-in turkey breast half dry and season it with kosher salt on both sides. Carefully lift the skin up and salt underneath as well. Once salted, set it aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven. 
• Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add 1 pound seedless red grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
• Season the turkey. In a small bowl, mix together 1 teaspoon ground allspice, 1 teaspoon paprika, 1 teaspoon ground black pepper, and 1/2 teaspoon ground nutmeg. Once the spices are mixed, season the turkey with the mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine one head (about 14 closed) of minced garlic, a large handful of chopped fresh parsley, and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Gently press the garlic and parsley mixture all over the turkey. Again, apply the mixture underneath the skin.
• Prep the vegetables. In the same pan in which you roasted the grapes, add 8 small halved shallots and 7 roughly chopped stalks of celery. Next, season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
• Roast the turkey breast. Put the turkey in the oven and immediately reduce the heat to 350°F. While the turkey roasts, check on it occasionally and if you notice the turkey skin browning too much, cover it with foil.
• Return the grapes to the pan. Once the turkey has roasted for about 40 minutes, carefully remove it from the oven and add the grapes back to the pan. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, and broil it until nicely browned, about 2 to 3 minutes. Pay close attention to the roasted turkey breast while it’s under the broiler so it doesn’t burn. When the breast has gained some color, remove it from the oven. 
• Rest the turkey breast. Cover the turkey breast loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
• Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. When ready, serve the sliced turkey breast with roasted vegetables and grapes. 

How Long Does it Take to Roast Turkey Breast?

The size of your turkey breast and the oven temperature determine how long you need to roast it, but as a general rule, plan on 15 minutes per pound when roasting a turkey breast at 350°F.

Why Salting and Chilling is Important

Do not skip the step of salting the turkey! This process of salting it and chilling it is called dry-brining. If given time, the kosher salt tenderizes and flavors the turkey.

Refrigerating the turkey breast uncovered for 2 hours or overnight allows the air in the fridge to dry the skin which helps it cook to a crispy golden brown while the salt keeps the turkey breast nice and juicy. 

Swaps and Substitutions 

It’s easy to customize this roast turkey breast recipe to suit your preferences or the rest of your menu, if you’re planning to serve this for a holiday. Or you can use this method to make more of a weeknight meal using chicken. Here are a few other ways to change it up. 

• Turkey breast: Whole turkey, turkey legs, or a whole chicken. Cut the cook time for smaller pieces, but you can follow the same temperature guidelines for other types of poultry. 
• Grapes: Feel free to leave them out or replace them with a pound of apples, peeled and chopped, if you need something lower in sugar. 
• Shallots: Red onions or chopped leeks. 
• Parsley: Any other fresh herbs including chives, tarragon, fennel fronds, or fresh sage. 

What to Serve with Roast Turkey Breast 

The options for sides and salads to go along with this turkey breast are endless. I think all it needs is something like Roasted Garlic Mashed Potatoes or Greek roasted potatoes, which are particularly great because you can make them the night before and simply warm them through before serving. 

Autumnal dishes like this simple Kale Salad or this Fall Rotini Pasta are also great options. Want more color and crunch? Add a big festive salad like Balela!

If you’re serving this for Thanksgiving or another holiday, follow it up with a holiday treat like Italian Apple Olive Oil Cake or a gorgeous French pear tart.

How to Store and Reheat Roasted Turkey Breast

• To store leftover roast turkey breast, place it in an airtight container and refrigerate within 2 hours of cooking.
• To freeze leftovers, place them in a freezer-safe container and keep them in the freezer for up to 3 months. You freeze the cooked turkey breast whole, or slice it, layer it into between pieces of parchment and freeze it. That way you can take out just the portion you need when you need it.
• To thaw the turkey breast, transfer it from the freezer to the refrigerator and let it thaw overnight in the before reheating.
• To reheat leftover turkey breast place it in a skillet over medium heat, with a little water or stock. Warm it up, covered, for a few minutes until it’s heated through. 

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Roast Turkey Breast

Dry turkey? Never heard of it. This recipe makes the most delicious roast turkey breast seasoned with Mediterranean spices, garlic, and parsley. Roasted red grapes and vegetables add lots of juicy texture and flavor. Make it for a holiday meal or a big family dinner and use the leftovers to make epic turkey sandwiches!

Course Entree

Cuisine Mediterranean

Diet Gluten Free, Low Calorie

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Inactive Time (for Salting Turkey Breast) 30 minutes minutes

Servings 6 people

Calories 254.2kcal

Author The Mediterranean Dish

Ingredients

• 2 1/2 pound bone-in turkey breast half (half of a whole bone-in turkey breast), completely thawed if previously frozen
• Kosher salt
• 1 pound seedless red grapes stemmed
• Extra virgin olive oil
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 head garlic, about 14 cloves, peeled and minced
• Large handful fresh parsley, chopped
• 8 small shallots, peeled and halved
• 7 celery stalks, roughly chopped

Instructions

• Salt the turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and salt underneath as well.) Set aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven.
• Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add the grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
• Season the turkey. In a small bowl, mix together the allspice, paprika, black pepper, and nutmeg. Season turkey with the spice mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine the minced garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Add the turkey to the bowl and gently press the garlic and parsley mixture all over (again, apply the mixture underneath the skin).
• Prep the vegetables. In the same pan in which you roasted the grapes, add the shallots and celery. Season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
• Roast the turkey breast. Put the turkey in the oven and immediately turn the heat down to 350°F. Roast the turkey, checking it occasionally; if at some point you notice the turkey skin browning too much, cover it with foil.
• Return the grapes to the pan. After 40 minutes, carefully remove the turkey from the oven and add in the grapes. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, keeping close attention to it, and broil it until nicely browned, about 2 to 3 minutes. Remove it from the oven.
• Rest the turkey. Cover the turkey loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
• Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. Serve the sliced turkey with roasted vegetables and grapes.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the spices and olive oil used in this recipe.
• How to double the recipe: Need to feed more people? Use this recipe to cook a whole bone-in turkey breast rather than a half turkey breast. The method remains the same, but you can double the amount of spices and increase the garlic and fresh parsley mixture to cover the full breast. Follow the same temperature guidelines. It will take about an hour or a little more to fully cook.
• How to store roast turkey breast. Once cooled, store leftover roast turkey breast in an airtight container in the refrigerator for up to 4 days or freeze, tightly wrapped, for up to two months.
•  

Nutrition

Calories: 254.2kcal | Carbohydrates: 7.3g | Protein: 30.7g | Saturated Fat: 3.2g | Cholesterol: 80.7mg | Sodium: 2606.7mg | Potassium: 126.9mg | Fiber: 1.4g | Vitamin A: 185.1IU | Vitamin C: 2.5mg | Calcium: 18mg | Iron: 0.5mg

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*This post originally appeared on The Mediterranean Dish in 2018 and has been recently updated with new information and media for readers’ benefit. Enjoy!

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Nothing signifies fall quite like the piles of funny-shaped squashes on display at the farmer’s market. One of my favorites is the ridged, green acorn squash. With its mild, nutty flavor and a beautiful golden-hued flesh, you can transform it into dozens of delicious dishes, from this decadently creamy (yet vegan) Acorn Squash Soup, to Stuffed Squash, Mediterranean-Style Bean Dip, and more.

This homey pureed soup is perfect for a brisk autumn or winter evening. While the internet is littered with squash soup recipes, I think this one stands out.

Combining sweet roasted acorn squash with Ras el Hanout, a North African blend of warming spices like cinnamon, cloves, and coriander, gives this soup a uniquely cozy flavor unlike others I’ve tried. Plus, this vegan soup freezes beautifully. You may want to make a big batch to have on hand for the chilly nights to come!

What is in Roasted Acorn Squash Soup? 

Acorn squash is available from late summer through the winter–look for the acorn-shaped variety with a tough green and orange skin. 

• Acorn squash: With its golden-yellow flesh and earthy flavor, acorn squash is a fall favorite. Roasting it heightens its sweetness.
• Extra virgin olive oil: A few tablespoons of extra virgin olive oil are used to sauté the onions and garlic and bring out their aromatic notes. Try one of these high-quality options from our shop.
• Onion and garlic: Any good soup starts with a base of aromatic vegetables, adding both pungent flavor and aroma.
• Salt enhances the flavor of all the ingredients. Be sure to season the soup just before serving with an extra pinch if necessary.
• Ras el Hanout: This fragrant North African spice blend combines sweet, savory, and spicy notes that give this acorn squash soup recipe a bolder flavor.
  • READ MORE: Ras el Hanout: The “Top Shelf” Spice You Want In Your Pantry
  • TRY IT: Find our signature blend at our spice shop. 
• Turmeric: An earthy, slightly bitter spice, turmeric is a key ingredient in many curry powders. Here we are using a small amount primarily to lend the soup a golden hue.
• Vegetable broth: While using water is fine, a homemade vegetable broth will give this soup more depth. Chicken stock, broth, or water also works well if you prefer.
• Fresh ginger: Stirred into the soup just before serving, ginger perks up the soup and gives it a fresh peppery note.
• Toasted walnuts: Adds nutty crunch for variety. If you avoid nuts, toasted pepitas are also delicious. 
• Parsley: Used as a garnish, parsley adds a citrusy fresh flavor that contrasts with the warm flavors in the soup.

How to Make this Acorn Squash Soup Recipe

This flavorful acorn squash soup requires three easy steps: roast, simmer, and blend. You have two options for prepping the squash. The quick way is to slice it in half, which also cuts the roasting time by about half. If you don’t want to fuss with slicing the raw squash, though, you can roast it whole.

Option 1: Slice the Squash, then Roast (Quicker)

• Roast the squash. Preheat the oven to 400°F. Use a sharp knife to carefully halve 2 acorn squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool. 
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.

Option 2: Whole-Roast the Squash (Easier)

• Roast the squash: Preheat the oven to 400°F. Place 2 whole acorn squash on a rimmed baking sheet and roast, turning once or twice, until very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.
• Prepare squash for soup: When cool enough to handle, halve each squash lengthwise. With a soup spoon, scoop out seeds and stringy bits; peel off skin and discard. Slice the flesh into large pieces. 

Make the Soup

• Sauté the aromatics: Heat 3 tablespoons olive oil over medium-low heat in a large saucepan. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in 4 minced garlic cloves, 1 teaspoon Ras el Hanout, 1/2 teaspoon turmeric, and 2 teaspoons sea salt. Cook, stirring, until fragrant, about one minute more.
• Simmer the soup: Add the roasted squash and 4 cups vegetable broth or water; bring to a simmer and cook, stirring to incorporate squash, about 10 minutes.
• Blend. Use an immersion blender to puree the soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to remove the steam vent from the blender, fill only 3/4 of the way, and cover with a towel while blending.
• Add the ginger and season to your taste: Stir in 1 teaspoon zested fresh ginger, taste, and add more salt to your liking. 
• Garnish and serve: Divide the soup among bowls. Finish with a drizzle of olive oil, top with toasted walnuts and chopped parsley, and serve.

Ways to Mix it Up 

Here are some ways to make this acorn squash recipe your own: 

• Use another variety of winter squash: While I like the mild flavor of acorn squash, commonly available squash varieties like butternut and delicata would also be delicious. You could even use frozen pureed squash in a pinch.
• Change the seasoning: If you don’t have Ras el Hanout, use a mix of ground cumin and coriander to add spicy warmth. Freshly ground black or white pepper can stand in for the fresh ginger. Don’t skip the aromatics, though: Onions and garlic give this soup depth!

What to Serve with Acorn Squash Soup 

For a weeknight vegetarian dinner, serve bowls of this tummy-warming soup with our hearty and healthy Kale Salad, studded with Pistachios and salty Parmesan cheese.

Our homemade Pita Bread is the perfect accompaniment, not to mention a great tool for scooping up the last few bites. If there’s still room for more, a plate of our Perfect Tahini Chocolate Chip Cookies would be a sweet finish.

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Acorn Squash Soup

Vegan and yet creamy, gluten free and yet satisfying, this decadent soup is loaded with cozy comfort thanks to spicy fresh ginger and warming ras el hanout. Slicing the squash raw will speed things up, but if you'd prefer an easier method you can roast it whole (see notes). Just give yourself an extra half hour or so.

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 to 6

Calories 258kcal

Author Abigail Chipley

Ingredients

• 2 medium acorn squash (about 3 pounds)
• 3 tablespoons extra virgin olive oil, divided, plus more for garnish
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon Ras el Hanout
• 1/2 teaspoon turmeric
• 2 teaspoons sea salt, plus more to taste
• 4-5 cups vegetable broth or water
• 1 teaspoon zested fresh ginger (from about a 1-inch piece)
• Roughly chopped toasted walnuts, for garnish (optional)
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

• Get ready: Preheat the oven to 400°F.
• Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
• Sauté the aromatics: Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in the garlic, Ras el Hanout, turmeric, and salt. Cook, stirring until fragrant, about one minute more.
• Simmer the soup: Add the squash and vegetable broth or water. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Use an immersion blender to puree soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to only fill the blender 3/4 of the way, remove the steam vent, and cover with a towel while blending.
• Finish and serve: Stir in the ginger, taste, and season with more salt if you’d like. Divide the soup among bowls and top with a drizzle of olive oil. Finish with the toasted walnuts and parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and ras el hanout used in this recipe.
• To toast the walnuts: Swirl the chopped walnuts in a dry pan over medium-low heat until fragrant.  
• If you don’t have a sharp enough knife (or you’d rather not bother with slicing raw acorn squash in half): Simply roast the squash whole! Place the whole squashes on a rimmed baking sheet and roast at 400°F, turning once or twice, until they are very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes in total.
• Storage: Transfer to sealable containers and refrigerate for up to 1 week, or freeze for up to 6 months (always leave room at the top of your containers for expansion). Defrost in your refrigerator overnight.

Nutrition

Calories: 258kcal | Carbohydrates: 30.9g | Protein: 3.5g | Fat: 15.6g | Saturated Fat: 2g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 8.4g | Sodium: 2113.6mg | Potassium: 868mg | Fiber: 4.7g | Sugar: 3.5g | Vitamin A: 1618.1IU | Vitamin C: 31.9mg | Calcium: 104.6mg | Iron: 2.4mg

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All-natural blend of warming spices including turmeric, allspice, cumin, ginger, and more. 

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The post Acorn Squash Soup with Turmeric and Ginger appeared first on The Mediterranean Dish.

My Italian mother made homemade pasta often. She cut her smooth egg-rich dough into a variety of shapes, but among my favorites were her fettuccine—silky flat noodles. She served her homemade noodles with a traditional Bolognese Ragù or, sometimes, simple Pomodoro Sauce. I still remember her hanging the freshly cut noodles to dry on a broomstick that she positioned between two chairs. 

There was nothing better than sitting down to a dish of homemade pasta on a Sunday evening, twirling the long noodles on my fork, and taking that first, much-anticipated bite. I still love making homemade pasta on Sundays, and my mom’s recipe remains the template I use to make my own homemade egg pasta.

If you’ve never made pasta from scratch, you’ll be surprised at how easy it is once you get the hang of it. What’s more, it is truly an enjoyable pursuit, for date nights, sunday nights in, kid’s activities, and more. After years of doing it, I still get a feeling of great satisfaction when I look at a batch of freshly cut pasta that I made myself. 

Why don’t you join me? Let’s get started.

The Basics: Is Fresh Pasta Better than Dried? 

People often ask me if homemade pasta is better than the dried pasta you buy at the supermarket. Here’s my answer: Dried pasta and fresh pasta are two different things. Comparing them really is like comparing apples to oranges; one is not better than the other. Both have their place in the Italian kitchen.

Most commercial dried pasta is made from a mix of durum wheat (semolina) flour and water; there is no egg. The best brands slowly dry the pasta over a period of about two days before packaging it. When you cook it properly to “al dente” doneness, dried pasta has an appealing toothsome texture and a light, toasty wheat flavor.

You can make fresh pasta with the same ingredients as boxed pasta, which yields a sturdy pasta that works well for shapes like cavatelli and orecchiette. 

For more delicate noodles like fettuccine, egg pasta is best. Egg pasta is typically made with “softer,” more finely milled flour. Other pasta shapes made with egg dough are for stuffed pastas, like ravioli and lasagne sheets.

You can find high-quality egg pasta at gourmet food shops and some supermarkets. But why not make your own? It’s easy, economical, and you probably have the ingredients on hand. 

• READ MORE: The Complete Guide to Italian Pasta Shapes and the Sauces that Love Them

Homemade Pasta Ingredients

You really only need two ingredients to make homemade egg pasta: Flour and eggs. However, I add just a drizzle of olive oil to my homemade noodles to give it extra silkiness. 

This is something my mom did. In my opinion, it improves the flavor and texture of the dough. I used to salt my pasta dough but I’ve learned this is unnecessary, as the pasta absorbs salt and flavor when it cooks in salted boiling water. 

The Best Flour For Homemade Pasta

You might have read that “00” or “double zero flour” is the best flour for homemade pasta. This is a soft wheat flour that can be milled to a very fine, powdery consistency. It is what most cooks use when making egg pasta in Italy. It yields soft, silky, stretchy dough ideal for noodles, ravioli, and other delicate pasta.

You don’t need to make a special trip to the store to buy “00” flour. The unbleached all-purpose flour in your pantry makes excellent pasta. It’s slightly sturdier than pasta made with “00” flour, and it produces a satisfying result that is both tender and chewy. It’s what I use most of the time when I make pasta at home.

You can also use a mix of all-purpose flour and 00 flour. I often add just a tablespoon or two of semolina flour to my egg pasta dough. This adds an extra bit of texture, which I like. But it’s really up to you. Once you’ve made pasta a few times, you’ll start to get a feel and a taste for your preferences.

The Function of Eggs and Olive Oil in Pasta Dough

Eggs add the liquid to turn the flour into pasta dough. The whites contribute elasticity, and the yolks provide richness. The general flour-to-egg ratio is one egg per every 100 grams of flour, but it’s not a precise measurement. Eggs come in different sizes. Some have large yolks, some have more whites. 

Flour is also a variable ingredient. Different flours absorb slightly different amounts of liquid, depending on the type of wheat, the age of the flour, and even the humidity or moisture in the air. 

Just a splash of extra virgin olive oil—about 1 tablespoon—gives pasta dough added richness and smoothness and enhances its flavor. Buttery-smooth Italian Nocellara Extra Virgin Olive Oil is a great choice for this recipe.

Quick Tip: You may need more or less egg than a recipe calls for depending on these variables (the type of eggs and flour you’re using). In general, I find that 280 to 300 grams of flour (2 1/4 to 2 1/2 cups) and 3 extra-large eggs yields about 1 pound of pasta.

Equipment for Making Fresh Pasta 

You can make this fresh pasta recipe without specialty equipment, but there are a few tools that will make the process faster and easier. Here’s what I recommend: 

For Rolling and Cutting the Dough

• Pasta machine: I highly recommend using a pasta machine to stretch the dough. I use a classic hand crank machine with rollers to stretch the dough into sheets, as well as cutters to cut the sheets into ribbons.
• Stand mixer pasta attachment: Uses the mixer’s motor to propel the dough through the attachment rollers. You’ll need both the roller attachment and a cutter attachment to cut the sheets of dough into fettuccine, spaghetti, or whatever noodle you prefer. You can often find them sold together.
• Rolling pin: Use a long, straight wooden pin. I think it’s worth investing in a pasta-specific one if you’re hand-rolling pasta since you’ll need such long, wide sheets.
  • Note: This technique takes a fair amount of practice and elbow grease to get the dough perfectly thin and even. I don’t recommend it for novices. If you’d like to give it a shot, divide the dough into 3 before rolling. Or, if you don’t have the machinery but still want to make homemade pasta, consider starting with Ricotta Gnocchi.

Other Optional–But Handy–Equipment

• Dough scraper: I use a dough scraper to scoop up flour and bits of dough. I also use it to help incorporate the eggs into the flour without getting my hands sticky.
• Rimmed baking sheet: After I’ve cut my homemade noodles, I form them into nests and place them on a floured baking sheet to rest. This prevents the noodles from sticking or clumping together.
• Wooden board: Pasta dough responds to warmth. Unlike pie or biscuit dough, which are best mixed on a “cool” surface like marble and should only be briefly kneaded, pasta dough is best mixed on a “warm” surface like wood, and it’s almost impossible to over-knead it. You can use an extra large cutting board, or invest in a pasta board with a lip that fits against the countertop to prevent it from sliding.
• Digital scale: Measuring flour with a digital scale is more precise than using volume measurements (cups). If you have a scale, use it to weigh your flour. Otherwise, lightly spoon the flour into the measuring cup until slightly mounded, then sweep off the excess with the flat side of a knife or a dough scraper.
• Spray bottle: If you end up with dry ball of dough, you may need to add a little water to make it more supple. I find that spritzing water with a spray bottle onto the dough and then kneading it in is the easiest way to incorporate it.

How to Make Homemade Pasta 

Ready to roll up your sleeves and make fresh pasta? Follow this easy, step-by-step homemade pasta recipe and enjoy the process as you go. Even if it doesn’t turn out perfectly the first time, it will still be delicious, and your technique will improve each time you do it.

Make and Rest Fresh Pasta Dough

• Start with the flour: Measure by weighing the flour to 300 grams, or by spooning it lightly into a measuring cup, then sweeping off the excess. You’ll need about 2 1/4 cups. Mound the flour onto a clean work surface. Use the back of your hand or the bottom of a bowl to create a wide, shallow well in the mound. The “walls” of the mound should be just high enough to keep the eggs in the well.
• Add 3 extra large eggs to the well. Make sure the eggs are at room temperature. If they are cold, place them in a bowl of hot water for about 5 minutes to warm up. Then, crack them into the well and use a fork to beat them lightly but thoroughly with a fork. Whisk in 1 tablespoon of extra virgin olive oil.
• Begin incorporating the flour: Begin adding flour into the eggs by pulling it, little by little, from the inside walls of the mound.
• Form a shaggy dough. Continue to incorporate until the mixture is like a thick batter, then a rough, sticky dough. Use a dough scraper to help scrape up any shaggy bits from the work surface and to incorporate the flour into the eggs. Switch to your hands and begin kneading the dough together.
• Knead the dough: Keep kneading until you have incorporated most, or all of the flour and the dough has a nice, firm, bouncy consistency (like a baby’s bottom!). If the dough feels sticky, knead in more flour until it is firm and only slightly tacky. If it feels dry, moisten your hands with a little bit of water or spritz the dough with a spray bottle and knead it into the dough. Continue to knead for 5 to 10 minutes, until the dough is smooth, firm, and supple. If you press your finger into the dough, it should spring back, though you should still see an imprint. Cover the dough with plastic wrap or a bowl and let it rest for 1 hour.

Stretch the Pasta Dough

• Prep the area to stretch the dough: Set up your pasta machine or mixer with the pasta attachment, making sure the pasta roller is at its widest setting (#1 on my hand-crank machine). Sprinkle a little flour on a cleared area around the machine or mixer. Also, sprinkle a clean rimmed baking sheet with flour. This is where you will put your noodles once you’ve cut them.
• Divide the dough. Cut the ball of dough into 4 quarters and rewrap three. Knead the remaining piece briefly on the work surface. With a rolling pin or the heel of your hand, flatten the piece of dough into a thick oval 3 to 4-inches long. 
• Begin to stretch the dough. Feed the dough through the pasta machine and then lay it on the work surface. Fold the dough into thirds, as though you were folding a business letter. Sprinkle lightly with flour and pass it through the rollers again. Repeat the folding and rolling process one or two more times to help set the rectangular shape of the dough. 
• Keep stretching. Move the roller setting to the next narrower notch and feed the strip of dough through the setting twice, sprinkling it with a little flour if needed to keep it from sticking. Continue to pass the dough through the rollers twice on each setting until you have stretched it to the desired thickness. For spaghetti or fettuccine, the dough should be between 1/8 and 1/16-inch thick. I usually stop after two passes on #5 on my hand-crank machine. The sheet should just be thin enough to see the shadow of your hand through it. Set the sheet aside on a floured surface—either your countertop or a clean tablecloth sprinkled with flour.
• Repeat and let dry. Stretch the remaining three pieces of dough in the same way and set them aside on a floured surface. Freshly rolled-out pasta dough is often too moist to cut immediately. For best results and to prevent noodles from sticking, let the sheets of dough dry slightly—anywhere from 10 to 20 minutes—before cutting. They are ready to cut when they are still pliable and slightly moist, but not tacky. Don’t let them over-dry or they might crack when you cut them.

Cut and Cook (or Freeze) the Homemade Pasta

• Cut the pasta into noodles. Once the pasta sheets are ready, run them, one at a time, through the cutter attachment of your pasta machine or mixer. Gently wrap the noodles around your hand to form a nest and place it on the floured baking sheet. If you find the sheets are too long and unwieldy to run comfortably through the cutters, cut them in half crosswise and run each half through separately. Spaghetti and fettuccine should be about 10 to 11 inches in length.
• Cook and serve (or store, see “Getting Ahead” below). Bring a pot of water to a boil over high heat and salt it generously. Add the pasta and cook anywhere from 3 to 5 minutes, depending on thickness. Fresh pasta cooks quickly so take care not to overcook. Toss with your favorite sauce and enjoy.

Best Sauce for Homemade Pasta 

Homemade noodles have a delicate, slightly nutty flavor and a light, bouncy texture. They pair well with a great variety of sauces, from a simple Pomodoro Sauce to zesty Puttanesca to a rich meaty ragù. 

I also love homemade pasta with Aglio e Olio or a seafood-based sauce like the sauce in our garlicky Shrimp Linguine—just substitute homemade noodles for the boxed linguine.

Getting Ahead: How to Store Fresh Pasta Dough 

I like to make a batch of homemade pasta dough ahead of time. This way when I want to serve homemade pasta, all I have to do is cook it. 

I’ve found that the best way to store homemade noodles is to freeze them. To store homemade pasta: 

• Pop the baking sheet with pasta nests into the freezer and freeze until they are stiff. 
• Once frozen, transfer the pasta to a container with a tight-fitting lid and place it in the freezer. 
• Stored this way, pasta will last for up to 1 month. 
• To cook, transfer the pasta directly from the freezer to a pot of boiling water—no need to defrost it first; in fact, defrosting it will cause the noodles to stick together. Cook until al dente—it may take an extra minute or two to fully cook frozen pasta. Toss with sauce and serve.

Use Your Fresh Pasta in These Recipes!

Italian

Pasta Pomodoro (Spaghetti with Tomato Sauce)

Italian

Easy Pasta Puttanesca Recipe

Italian

Spaghetti Aglio e Olio

Italian

Shrimp Linguine

Browse all Mediterranean recipes.

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Homemade Pasta

Fresh, homemade egg noodles in about two hours. It’s easier than you think. Plus, it’s satisfying to make and even more satisfying to eat. Dress your homemade pasta with simple tomato sauce, a hearty ragù, or your favorite pasta sauce.

Course Entree

Cuisine Italian

Diet Low Lactose

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 4 to 6

Calories 303.9kcal

Author Domenica Marchetti

Ingredients

• 2 1/4 cups (300 g) unbleached all-purpose flour, 00 pasta flour, or a combination
• 3 extra large eggs room temperature, or 3 large eggs plus 1 to 3 tablespoons water
• 1 tablespoon extra virgin olive oil

Instructions

• Start with the flour. Mound the flour onto a clean work surface and make a wide, shallow well in the middle.
• Add the eggs and olive oil. Break the eggs into the well and whisk with a fork to break them up and incorporate the yolks with the whites. Whisk in the olive oil.
• Make the dough. With your fork, begin incorporating flour from the inside walls of the well, a little at a time. Continue to incorporate until the mixture is batter-thick, then a rough, sticky dough. Use a dough scraper to scrape up any shaggy bits from the work surface and to incorporate the flour into the eggs. Switch to your hands and begin kneading the dough into a rough ball.
• Keep kneading. Knead until you have incorporated most, or all of the flour and the dough feels firm and bouncy, like a baby’s bottom! If it feels sticky, knead in a little more flour. If it feels dry, spritz a little water onto the dough and knead it in. Continue kneading for 5 to 10 minutes, until the dough is smooth and firm. Form the dough into a tight ball and cover with plastic wrap or a bowl. Let it rest for 1 hour at room temperature.
• Get ready to roll. Set up your pasta machine or mixer with the pasta attachment, making sure the pasta roller is at its widest setting (#1 on my hand-crank machine). Sprinkle a little flour on a cleared area around the machine or mixer. Sprinkle a clean rimmed baking sheet with flour.
• Start stretching. Cut the ball of dough into 4 quarters and rewrap three. Knead the remaining piece briefly on the work surface. With a rolling pin or the heel of your hand, flatten the piece of dough into a thick oval 3 to 4 inches long. Feed the dough through the pasta machine and then lay it on the work surface. Fold the dough into thirds, as though you were folding a business letter; sprinkle lightly with flour and pass it through the rollers again. Repeat the folding and rolling process one or two more times to help set the rectangular shape of the dough.
• Finish stretching. Move the roller setting to the next narrower notch and feed the strip of dough through the setting twice, sprinkling it with a little flour if needed to keep it from sticking. Continue to pass the dough through the rollers twice on each setting until you have stretched it to the desired thickness. For spaghetti or fettuccine, the sheet of dough should be between 1/8 and 1/16-inch thick—just thin enough to see the shadow of your hand through it. Set the sheet aside on a floured surface. Stretch the remaining three pieces of dough in the same way and set them aside on the floured surface.
• Let the sheets dry briefly. They are ready to cut when they are still pliable and slightly moist but, but not too tacky. Don’t let them over-dry or they might crack when you cut them.
• Cut your noodles. Once the pasta sheets are ready, run them, one at a time, through the cutter attachment of your pasta machine or mixer. Gently wrap the noodles around your hand to form a nest and place it on the floured baking sheet. If the sheets are too long to run comfortably through the cutters, cut them in half crosswise and run each half through separately. The noodles should be between 10 and 11 inches in length.
• Cook and serve. Bring a pot of water to a boil over high heat and salt it generously. Add the pasta and cook anywhere from 3 to 5 minutes, depending on thickness. Fresh pasta cooks quickly so take care not to overcook. Toss with your favorite sauce and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• If you have a scale, use it to weigh your flour. Otherwise, lightly spoon the flour into the measuring cup until slightly mounded, then sweep off the excess with the flat side of a knife or a dough scraper.
• If you don’t have a pasta cutter: ​​Sprinkle the sheet liberally with semolina and roll loosely, cigar-style. Cut crosswise with a sharp knife into noodles.
• To store homemade pasta for up to 1 month: 
  • Pop the baking sheet with pasta nests into the freezer and freeze until they are stiff. 
  • Once frozen, transfer the pasta to a container with a tight-fitting lid and place it in the freezer. 
  •  To cook, transfer the pasta directly from the freezer to a pot of boiling water—no need to defrost it first; in fact, defrosting it will cause the noodles to stick together. Cook until al dente—it may take an extra minute or two to fully cook frozen pasta. Toss with sauce and serve.

Nutrition

Calories: 303.9kcal | Carbohydrates: 57.2g | Protein: 7.7g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.6g | Sodium: 1.6mg | Potassium: 80.3mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1.5IU | Calcium: 11.3mg | Iron: 3.5mg

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