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Recipes - Page 5
Butternut Squash Fries 1 Butternut Squash (about 1½ - 2 pounds) 2 tsp olive oil l ½ tsp salt
Preheat oven to 425 degrees. Cut the squash in half and remove the seeds and strings. Cut the squash into two or three easy-to-work-with pieces. Use a paring or chef’s knife to remove the rind. Cut the squash into fry-shaped pieces. Toss the squash with the oil and salt and spread into a single layer on an aluminum foil-lined pan. Bake for 20 minutes and gently flip. Bake an additional 15 minutes or until lightly browned. Notes: Delicious sprinkled with cinnamon and sugar. Watch the squash carefully while baking to ensure to ensure they don’t burn. The more uniform the fries, the more evenly they cook. The fries are best eaten the same day, but can be refrigerated and eaten later, though they may become soggy. A better taste might result if reheated in a skillet on medium-high heat. |
Sweet and spicy roasted kabocha squash
1/2 small to medium sized kabocha squash 3 Tbs light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling 1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste 1/2 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 Tbs soy sauce
1. Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes) 2. Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper. 3. De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!) 4. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. 5. Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. 6. Serve hot or at room temperature |
Kabocha squash creme caramel 1/2 small kabocha squash (about 3 cups cubed) 1 tablespoon butter 2 1/2 cups sugar, divided 1 quart whipping cream 6 large eggs 2 large egg yolks 1 teaspoon vanilla extract Pinch of salt
1. Heat the oven to 300 degrees. Peel and seed the kabocha squash and cut it into about 1-inch cubes. You should have 3 cups of cubed squash. 2. In a heavy-bottomed sauce pot, melt the butter and add one-half cup sugar, squash and 3 tablespoons water and bring to a simmer; then turn the heat to low and cover. Make sure to check the squash frequently and stir until the mixture is a puree, about 30 minutes. You should have 1 cup puree. 3. Meanwhile, mix the cream, eggs, yolks, 1 cup sugar, vanilla and pinch of salt. Let stand 1 hour. 4. Take the remaining 1 cup sugar and, in a heavy-bottomed sauce pan over high heat, melt the sugar and cook it until it caramelizes to a deep amber color, 5 to 10 minutes. Pour the caramelized sugar evenly into the bottom of a bread loaf pan, and let cool 5 minutes. 5. Pass the cooked squash through a fine sieve. Add 1 cup of the strained squash to the cream mixture. Mix well, then pour into the loaf pan. 6. Place the loaf pan into a larger baking dish. Fill the dish with hot water, about 1 1/2 inch high around the loaf pan, and bake 1 1/2 to 2 hours, until the creme caramel is set and the center has a slight jiggle. 7. Let cool 1 hour on a wire rack, then cover and chill overnight. When you are ready to unmold the creme caramel, loosen the sides with a small spatula. Dip the loaf pan into a pan of hot water to loosen the bottom and sides. Invert onto a serving platter. |
KABOCHA SUN-DRIED TOMATO SOUP
2 oz. (56 gr) sun-dried tomatoes 1 1/2 C. (355 ml) boiling water 1 2 1/2 lb. (6 kg) (approximately) kabocha squash, peeled and cut into bite-size pieces 1/2 lb. (226 gr) red or white rose potatoes, unpeeled, cut into bite-size pieces 1 stalk celery, diced 1/2 C. (118 ml) chopped celery leaves (optional) 1 large tomato (about 3/4 lb. or 340 gr) chopped 1/2 t. dried thyme leaves 1 3/4 t. salt Freshly ground black pepper 6 C. water
1 stalk celery, diced 1 large onion (about 1 lb.) chopped 2 cloves garlic, finely minced 1/4 C. (59 ml) water
1. Put sun-dried tomatoes in a small bowl. Pour boiling water over to soften for 5 to 10 minutes. 2. Remove the tomatoes and set aside. Reserve the soak water for a future use or allow it to cool and drink it. It's quite delicious. 3. Combine second group of ingredients in a large stock pot, cover, and bring to a boil over high heat. Turn heat down to simmer, and cook for 10 minutes. Fork test squash for tenderness. There should be no resistance. Turn off heat. 4. While soup is simmering combine the last group of ingredients in a large skillet or wok and sauté until tender, about 5 or 6 minutes, adding more water if needed. 5. Add the softened sun-dried tomatoes and sautéed onions and celery to stock pot and warm through. 6. Adjust seasonings to taste, and serve with some hearty multi-grain bread. Serves 6. |
Harvest Stuffed Acorn Squash Recipe 4 acorn squash, halved lengthwise; seeds and membrane removed (see note) 1 cup organic brown rice 1/2 cup wild rice 4 cups vegetable broth or water 1/4 teaspoon sea salt 1 TBSP olive oil 1 medium onion, chopped 3/4 cup diced celery 1/2 cup pecans, coarsely chopped (you may use any nut of your preference) 1/2 cup dried apricots, diced 1/2 cup cranberries 1/2 teaspoon sea salt 2-1/2 teaspoon ground ginger 1/8 teaspoon each ground black pepper 1/8 teaspoon ground cardamom 1/8 teaspoon ground cloves 1 teaspoon ground cinnamon
1. Preheat oven to 375º F. 2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted). 3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes. 4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings. 5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too. 6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.) 7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender. Note: Don't discard the nutritious squash seeds. Instead, rinse the seeds and remove the membrane. Pat dry. Spray a baking sheet with olive oil and spread the seeds evenly on the sheet. Spray seeds lightly with olive oil or with mix with Earth Balance and sprinkle with sea salt or any other favorite seasoning (optional). Bake the seeds in a 375º F. oven for about 15 minutes, or until they're golden brown. Enjoy immediately as a warm snack, or store them in an airtight container for up to one week. |
Stuffed Roasted Turban Squash
1 medium turban squash 1 tablespoon olive oil 1 medium onion, peeled and chopped 100g bread (broken into crumbs) 1 clove garlic, peeled and crushed 1 tablespoon fresh sage leaves, chopped 100ml double cream salt and pepper to taste
1. Preheat the oven to gas mark 6 / 190 C /350 F 2. Slice the top off your squash and use a shar knife and a spoon to scoop out the seeds. 3. Wipe the skin with olive oil and cover in foil, before roasting in the oven for 45-60 minutes, until soft (depends on the size of squash) 4. Saute the onion and garlic in a little olive oil for 5 minutes. Then mix in the cream, sage and breadcrumbs. 5. Being careful (hot!) scoop out most of the squash flesh, leaving enough to create firm sides to the skin of the squash, which will be your serving dish! 6. Mix the squash flesh with the rest of your filling and then scoop back into the squash. Top with the grated cheese. 7. Roast for a further 15 minutes, (no foil) until the stuffing is warmed through |
Arugula Squash And Tomato Spaghetti Recipe
2 cups grape tomatoes 1 medium yellow squash, cut in half lengthwise, then sliced 1/2-inch thick 8 ounces whole-wheat or whole-grain spaghetti 1 tablespoon olive oil 2 cloves garlic, minced 3 tablespoons capers, rinsed and well drained on paper towels 1/4 teaspoon crushed red pepper flakes 2 teaspoons grated lemon zest 3 tablespoons fresh squeezed lemon juice 3 cups arugula 1/2 cup grated Parmesan cheese 1/4 teaspoon coarsely ground pepper
1. Preheat oven to 450 degrees. 2. Line a jellyroll pan with aluminum foil. Spray foil generously with nonstick spray. 3. Place tomatoes on one half of baking sheet. Arrange squash on the other half. 4. Spray vegetables with nonstick spray. 5. Roast 20 to 25 minutes until tomatoes burst and squash is beginning to brown. 6. Cook spaghetti according to package directions, omitting salt, until al dente. 7. Heat olive oil in small skillet over medium-high heat. 8. Add garlic and capers and cook1 minute. 9. Stir in crushed red pepper flakes, lemon zest and lemon juice. 10. Cook1 additional minute. Remove from heat and stir arugula into lemon mixture. 11. Drain the spaghetti and toss with lemon mixture, tomatoes, squash, Parmesan cheese and pepper |
