Squash
Baroni Kadoo
This is a traditional Afghan pumpkin dish, which can also be made with other squash. This recipe comes from the San Francisco Chronicle.
The pumpkin:
1 large yellow onion, peeled and quartered
1/4 cup olive oil
One 3-pound sugar pie pumpkin
1 clove garlic, peeled and minced
1 small jalapeno pepper, halved, seeded and diced
1 tablespoon tomato paste
1 tablespoon ground turmeric
1 tablespoon fresh ginger, peeled and diced
1/4 cup sugar
1/2 teaspoon kosher salt
1 1/2 to 2 cups chicken or vegetable broth
The yogurt sauce:
1 cup yogurt
1 clove garlic, minced
-- Pinch salt
Puree the onion in a food processor. Heat the oil in a 14-inch saute pan or large casserole over medium heat. Add the onion and saute until tender, about 10 minutes.
Meanwhile, cut the top and bottom off the pumpkin and peel it. Cut the pumpkin in half down the middle and scoop out the seeds and string. Cut the pumpkin into 1-inch-thick wedges and cut those wedges in half crosswise.
Once the onion is tender, add the garlic, jalapeno, tomato paste, turmeric, ginger, sugar, salt and 1 1/2 cups of broth. Turn the heat to high and bring to a boil, stirring frequently.
Once the mixture boils, turn the heat to low and gently press the pumpkin pieces into the onion/broth mixture so the pumpkin is tightly tucked into the pan. It's OK if the pieces overlap somewhat. Every few minutes, move the pumpkin around so all the pieces cook evenly in the sauce and the bottoms don't burn. Add more liquid if the pan gets dry.
Cook until the pumpkin is fork-tender but doesn't lose its shape (about 30 minutes).
While the pumpkin is cooking, combine the yogurt, garlic and salt in a small bowl.
To serve, spoon the yogurt over the pumpkin and pour any remaining yogurt around the outside edges of the pumpkin. Serve with warm pita or naan bread.
Winter Squash Pancakes
A great, unusual use for winter squash, these are awesome with beans and salsa, or could also go with jam and maple syrup for breakfast (if you leave out the garlic!). Thanks to Andy Jackson of Middlebury Chocolates for this recipe.
1.5 - 2 cups Buttercup or other favorite squash (1 medium-large)
1 cup tamale masa (Maseca, available at the co-op)
1/2 - 1 cup cold water
2 tsp sea salt
1/2 tsp garlic powder or 2 cloves fresh garlic
1/2 tsp baking powder
Other fresh herbs such as oregano, basil, or thyme (optional)
Bring a large pot of water to a simmer. Halve and seed squash, then section each half lengthwise into four strips. (No need to peel the squash, as this will be easier later.) Place strips into the hot water and simmer for 10-12 minutes, or until soft enough to poke through with a fork. When done, run cool water over the squash for one minute.
Remove strips of squash and place on cutting board, skin down. Lay each strip flat and gently run your knife down parallel to the skin, like filleting a fish, to easily remove the squash from the skin. Place squash in large mixing bowl and roughly smash with a fork or potato smasher.
If using fresh garlic, mince and saute with oil until light golden brown. Add garlic and remaining dry ingredients to the smashed squash. Mix all together, slowly adding water until dough is slightly sticky. Take portions of dough and flatten into patties, roughly 5-6 inches in diameter and 1 inch thick... they don't need to look perfect.
Pour a bit of olive oil in a skillet (cast iron works the best), turn to just above medium heat and cook the squash cakes until dark, crispy brown. When flipping the cakes, be sure to replenish the olive oil. Enjoy.
Three Sisters Stew
This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.
1 cup dried beans (black beans are available locally from Elmer Farm), cooked in 4 cups stock or water
1 tsp ground cumin
1 Tbsp olive oil or butter
2 tsp oregano
1/2 tsp cinnamon
1 medium onion, chopped
2 tsp salt
3 or more cloves garlic, minced
2-3 cups winter squash, peeled (if you use delicatas, you could skip the peeling)
1 quart jar or 14 oz can tomatoes, chopped, or tomato sauce
1 tsp chili powder
1 1/2 cups fresh or frozen corn
1 lb chorizo, optional (Meeting Place Pastures in Cornwall makes a great one)
grated cheese for garnish if you like
In a 4-quart, heavy-bottomed pot, heat oil. Add cumin, oregano and cinnamon and warm for 30 seconds in the oil. Add onion, salt, and garlic; sauté until onion is soft, about 5 minutes. Add squash, tomato, and chili powder, bring to a simmer and cook until squash is soft, 20 min or so. Add stock or water to thin if necessary. Meanwhile, slice the chorizo into 1/2 inch rounds and cook in a cast-iron pan until done. Add cooked beans, corn, and chorizo to the soup and simmer until corn is tender. Adjust seasoning to taste, garnish with cheese, and serve hot!
Pumpkin and Pancetta Risotto
You could easily sub any winter squash for the pumpkin, and bacon for the pancetta. The basic risotto method lends itself to a variety of additions, and squash is one of the best. Even though it takes a while, it's very easy and the end product is SO good.
This recipe is from the Food Network.
Ingredients
1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper
Directions
Heat a dry non-stick [cast iron would be even better] frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside.
Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been
absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually
adding the stock, until the rice grains are just tender and the risotto is creamy. The
whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.
This is a great side dish that really brings out the flavor of delicatas.
Adapted from a recipe in Deborah Madison's Vegetarian Cooking For Everyone.
Peel your squash with a vegetable peeler. Slice off the ends and cut in half. Scoop out the innards and reserve seeds.
Slice into 1/2 inch pieces.
Heat a good amount of olive oil in a heavy-bottomed pan over medium heat. Add the squash rings. Cook for 5 minutes, then add a big splash of maple syrup (the darker the better). Flip the rings over when the bottom gets soft. After a few minutes more, add more maple syrup. Cook until tender and carmelized.
Meanwhile, toast the seeds over low heat in a cast iron skillet, or in the oven at 350 degrees for ten minutes or so, stirring occasionally.
Delicata Squash Rings
This is a great side dish that really brings out the flavor of delicatas.
Adapted from a recipe in Deborah Madison's Vegetarian Cooking For Everyone.
Peel your squash with a vegetable peeler. Slice off the ends and cut in half. Scoop out the innards and reserve seeds.
Slice into 1/2 inch pieces.
Heat a good amount of olive oil in a heavy-bottomed pan over medium heat. Add the squash rings. Cook for 5 minutes, then add a big splash of maple syrup (the darker the better). Flip the rings over when the bottom gets soft. After a few minutes more, add more maple syrup. Cook until tender and carmelized.
Meanwhile, toast the seeds over low heat in a cast iron skillet, or in the oven at 350 degrees for ten minutes or so, stirring occasionally.
Easy Squash Cake
2 1/2 c flour
1/2 tps salt
1 tps cinnamon
1/4 tps cloves
4 tps baking powder
1/2 c shortening
1 1/2 cups sugar
3 eggs lightly beaten
Sift together in large bowl.
Beat until fluffy. Sift in dry ingredients and mix until well blended.
1 cups purreed squash
1/3 milk
Stir until well blended. Pour into Add
1 c chopped nuts(optional) greased 13x 9 inch pan. Bake for 25- 30
minutes at 350.
Cream cheese frosting
8 ounces of cream cheese at room temp
1 box of confectioners sugar
1tps of vanilla
12 Tbs butter at room temp
Cream together and frost cake when cool.
Brown Butter Summer Squash "Linguine"
1 1/2 lb young yellow (summer) squash (about 4)
2 tbsp unsalted butter
2 tbsp finely chopped almonds or hazelnuts
1 tsp kosher salt
2 tsp chopped fresh tarragon or parsley
1/2 lemon
Wash and dry the squash and trim off the ends. Using a julienne
peeler, peel the squash lengthwise all the way around, dropping the
strips into a bowl. Continue peeling until you reach the seed core.
Discard the core and peel the other squash strips and separate any
that are clumping together.
In a 10-in straight-sided saute pan, melt the butter over medium-low
heat. Add the almonds and swirl the butter around in the pan. Cook
the butter until it reaches a nutty brown color (the almonds should be
light brown by then), about 2 minutes. The color turns quickly so
keep and eye on it-it will be more flavorful if you take it beyond a
very light brown, but you don't want it to turn black. Immediately
add the squash and salt. Toss the squash becomes slightly limp, about
1 minute. Remove the pan from the heat, stir in half of the chopped
herbs, and squeeze a little of the lemon over the squash and toss.
Taste and add more lemon, if desired. Transfer the squash to a
serving dish or plates and garnish with the remaining herbs.
This is a traditional Afghan pumpkin dish, which can also be made with other squash. This recipe comes from the San Francisco Chronicle.
The pumpkin:
1 large yellow onion, peeled and quartered
1/4 cup olive oil
One 3-pound sugar pie pumpkin
1 clove garlic, peeled and minced
1 small jalapeno pepper, halved, seeded and diced
1 tablespoon tomato paste
1 tablespoon ground turmeric
1 tablespoon fresh ginger, peeled and diced
1/4 cup sugar
1/2 teaspoon kosher salt
1 1/2 to 2 cups chicken or vegetable broth
The yogurt sauce:
1 cup yogurt
1 clove garlic, minced
-- Pinch salt
Puree the onion in a food processor. Heat the oil in a 14-inch saute pan or large casserole over medium heat. Add the onion and saute until tender, about 10 minutes.
Meanwhile, cut the top and bottom off the pumpkin and peel it. Cut the pumpkin in half down the middle and scoop out the seeds and string. Cut the pumpkin into 1-inch-thick wedges and cut those wedges in half crosswise.
Once the onion is tender, add the garlic, jalapeno, tomato paste, turmeric, ginger, sugar, salt and 1 1/2 cups of broth. Turn the heat to high and bring to a boil, stirring frequently.
Once the mixture boils, turn the heat to low and gently press the pumpkin pieces into the onion/broth mixture so the pumpkin is tightly tucked into the pan. It's OK if the pieces overlap somewhat. Every few minutes, move the pumpkin around so all the pieces cook evenly in the sauce and the bottoms don't burn. Add more liquid if the pan gets dry.
Cook until the pumpkin is fork-tender but doesn't lose its shape (about 30 minutes).
While the pumpkin is cooking, combine the yogurt, garlic and salt in a small bowl.
To serve, spoon the yogurt over the pumpkin and pour any remaining yogurt around the outside edges of the pumpkin. Serve with warm pita or naan bread.
Winter Squash Pancakes
A great, unusual use for winter squash, these are awesome with beans and salsa, or could also go with jam and maple syrup for breakfast (if you leave out the garlic!). Thanks to Andy Jackson of Middlebury Chocolates for this recipe.
1.5 - 2 cups Buttercup or other favorite squash (1 medium-large)
1 cup tamale masa (Maseca, available at the co-op)
1/2 - 1 cup cold water
2 tsp sea salt
1/2 tsp garlic powder or 2 cloves fresh garlic
1/2 tsp baking powder
Other fresh herbs such as oregano, basil, or thyme (optional)
Bring a large pot of water to a simmer. Halve and seed squash, then section each half lengthwise into four strips. (No need to peel the squash, as this will be easier later.) Place strips into the hot water and simmer for 10-12 minutes, or until soft enough to poke through with a fork. When done, run cool water over the squash for one minute.
Remove strips of squash and place on cutting board, skin down. Lay each strip flat and gently run your knife down parallel to the skin, like filleting a fish, to easily remove the squash from the skin. Place squash in large mixing bowl and roughly smash with a fork or potato smasher.
If using fresh garlic, mince and saute with oil until light golden brown. Add garlic and remaining dry ingredients to the smashed squash. Mix all together, slowly adding water until dough is slightly sticky. Take portions of dough and flatten into patties, roughly 5-6 inches in diameter and 1 inch thick... they don't need to look perfect.
Pour a bit of olive oil in a skillet (cast iron works the best), turn to just above medium heat and cook the squash cakes until dark, crispy brown. When flipping the cakes, be sure to replenish the olive oil. Enjoy.
Three Sisters Stew
This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.
1 cup dried beans (black beans are available locally from Elmer Farm), cooked in 4 cups stock or water
1 tsp ground cumin
1 Tbsp olive oil or butter
2 tsp oregano
1/2 tsp cinnamon
1 medium onion, chopped
2 tsp salt
3 or more cloves garlic, minced
2-3 cups winter squash, peeled (if you use delicatas, you could skip the peeling)
1 quart jar or 14 oz can tomatoes, chopped, or tomato sauce
1 tsp chili powder
1 1/2 cups fresh or frozen corn
1 lb chorizo, optional (Meeting Place Pastures in Cornwall makes a great one)
grated cheese for garnish if you like
In a 4-quart, heavy-bottomed pot, heat oil. Add cumin, oregano and cinnamon and warm for 30 seconds in the oil. Add onion, salt, and garlic; sauté until onion is soft, about 5 minutes. Add squash, tomato, and chili powder, bring to a simmer and cook until squash is soft, 20 min or so. Add stock or water to thin if necessary. Meanwhile, slice the chorizo into 1/2 inch rounds and cook in a cast-iron pan until done. Add cooked beans, corn, and chorizo to the soup and simmer until corn is tender. Adjust seasoning to taste, garnish with cheese, and serve hot!
Pumpkin and Pancetta Risotto
You could easily sub any winter squash for the pumpkin, and bacon for the pancetta. The basic risotto method lends itself to a variety of additions, and squash is one of the best. Even though it takes a while, it's very easy and the end product is SO good.
This recipe is from the Food Network.
Ingredients
1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper
Directions
Heat a dry non-stick [cast iron would be even better] frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside.
Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been
absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually
adding the stock, until the rice grains are just tender and the risotto is creamy. The
whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.
This is a great side dish that really brings out the flavor of delicatas.
Adapted from a recipe in Deborah Madison's Vegetarian Cooking For Everyone.
Peel your squash with a vegetable peeler. Slice off the ends and cut in half. Scoop out the innards and reserve seeds.
Slice into 1/2 inch pieces.
Heat a good amount of olive oil in a heavy-bottomed pan over medium heat. Add the squash rings. Cook for 5 minutes, then add a big splash of maple syrup (the darker the better). Flip the rings over when the bottom gets soft. After a few minutes more, add more maple syrup. Cook until tender and carmelized.
Meanwhile, toast the seeds over low heat in a cast iron skillet, or in the oven at 350 degrees for ten minutes or so, stirring occasionally.
Delicata Squash Rings
This is a great side dish that really brings out the flavor of delicatas.
Adapted from a recipe in Deborah Madison's Vegetarian Cooking For Everyone.
Peel your squash with a vegetable peeler. Slice off the ends and cut in half. Scoop out the innards and reserve seeds.
Slice into 1/2 inch pieces.
Heat a good amount of olive oil in a heavy-bottomed pan over medium heat. Add the squash rings. Cook for 5 minutes, then add a big splash of maple syrup (the darker the better). Flip the rings over when the bottom gets soft. After a few minutes more, add more maple syrup. Cook until tender and carmelized.
Meanwhile, toast the seeds over low heat in a cast iron skillet, or in the oven at 350 degrees for ten minutes or so, stirring occasionally.
Easy Squash Cake
2 1/2 c flour
1/2 tps salt
1 tps cinnamon
1/4 tps cloves
4 tps baking powder
1/2 c shortening
1 1/2 cups sugar
3 eggs lightly beaten
Sift together in large bowl.
Beat until fluffy. Sift in dry ingredients and mix until well blended.
1 cups purreed squash
1/3 milk
Stir until well blended. Pour into Add
1 c chopped nuts(optional) greased 13x 9 inch pan. Bake for 25- 30
minutes at 350.
Cream cheese frosting
8 ounces of cream cheese at room temp
1 box of confectioners sugar
1tps of vanilla
12 Tbs butter at room temp
Cream together and frost cake when cool.
Brown Butter Summer Squash "Linguine"
1 1/2 lb young yellow (summer) squash (about 4)
2 tbsp unsalted butter
2 tbsp finely chopped almonds or hazelnuts
1 tsp kosher salt
2 tsp chopped fresh tarragon or parsley
1/2 lemon
Wash and dry the squash and trim off the ends. Using a julienne
peeler, peel the squash lengthwise all the way around, dropping the
strips into a bowl. Continue peeling until you reach the seed core.
Discard the core and peel the other squash strips and separate any
that are clumping together.
In a 10-in straight-sided saute pan, melt the butter over medium-low
heat. Add the almonds and swirl the butter around in the pan. Cook
the butter until it reaches a nutty brown color (the almonds should be
light brown by then), about 2 minutes. The color turns quickly so
keep and eye on it-it will be more flavorful if you take it beyond a
very light brown, but you don't want it to turn black. Immediately
add the squash and salt. Toss the squash becomes slightly limp, about
1 minute. Remove the pan from the heat, stir in half of the chopped
herbs, and squeeze a little of the lemon over the squash and toss.
Taste and add more lemon, if desired. Transfer the squash to a
serving dish or plates and garnish with the remaining herbs.