Tag Archives: Winter Squash

SQUASH AND BLACK-EYED PEA COCONUT CURRY

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SQUASH AND BLACK-EYED PEA COCONUT CURRY

2 ½ lb. winter squash, cut into ¾ in. wedges

2 Tbsp avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt, plus more to taste

½ tsp. ground black pepper

2 Tbsp coconut oil

1 tsp mustard seeds

1 large onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

1 15 oz can of black-eyed peas, rinsed and drained

2 plum tomatoes, cut into wedges

½ tsp ground turmeric

1 15 oz can coconut milk

Preheat oven to 400 degrees. Combine squash, avocado oil, garam masala, 1 tsp salt and ½ tsp black pepper. Toss to coat; arrange in a single layer on a foil lined baking tray. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large high-sided skillet over medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano (or 1/8 tsp cayenne). Cook, stirring, until onion is softened and golden. Add garlic and cook about 2 to 3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. From Food and Wine March 2018.

Winter Squash and Black-Eyed Peas Coconut Curry

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2 ½ lb. winter squash, cut into 3/4-inch wedges

2 Tbsp. avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt

½ tsp. ground black pepper

2 Tbsp. coconut oil

1 tsp. mustard seeds

1 large yellow onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

2 plum tomatoes, cut into wedges

½ tsp. turmeric

1 can coconut milk

Preheat oven to 400 degrees. Combine squash, oil, garam masala, 1 tsp. salt, and ½ tsp. ground pepper in a bowl. Toss to coat; arrange on a foil-lined baking sheet. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large skillet on medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano. Cook until onion is soft and golden, about 12 minutes. Add garlic and cook, stirring, until softened, 2-3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edge, about 3 minutes. Stir in turmeric, then cocnut milk and adjust salt and pepper. Add roasted squash and fold to mix with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. Adapted from Food and Wine March 2018

Lentil Soup with Winter Squash and Greens

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1 ½ Tbsp. olive oil

1 onion, chopped

3 cloves garlic, minced

1 tsp. cumin

1 c. red lentils

4 c. chicken stock

1 14 ½-oz can diced tomatoes

2 c. chopped winter squash, ½ in. cubes

4 c. chopped mixed greens

1 tsp. smoked paprika

Salt and pepper to taste

In a large pot, heat the oil over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add garlic and cumin and cook until fragrant, about 1 minute more. Add lentils and broth and bring to a simmer. Simmer 15 minutes or so, until red lentils have broken down. Add chopped winter squash, tomatoes, greens and paprika. Simmer until squash is tender, 15-20 minutes more. Season with salt and pepper. Makes 6 servings.

BAKED EGGS IN SPAGHETTI SQUASH NESTS

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1¾ cups cooked spaghetti squash

1 tbsp. olive oil

1 medium yellow onion, minced

8 eggs plus 1 egg white

1 tsp. garlic powder

1 tsp. kosher salt

⅛ tsp. ground black pepper

2 tbsp. chickpea flour (can also use coconut flour or another gluten-free flour)

⅓ cup Parmesan, grated

Preheat the oven to 425 degrees. Place the cooked spaghetti squash in a large mixing bowl and set aside. In a frying pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes. Add the onion to the bowl with spaghetti squash noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well. Scoop a little less than ¼ cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest. Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy. Reduce the heat to 375 degrees and remove the muffin tin from the oven. Crack 1 egg into each tin, taking care not to overflow the nest. Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer). From Lacey Baier of A Sweet Pea Chef (asweetpeachef.com)

Winter Squash and Gruyere Gratin

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Serves 4

Crookneck squash or pumpkin also works well in this recipe.

  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock or canned broth
  • 2 medium butternut squash (1 1/2 pounds each)
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1 medium leek, white part only, coarsely chopped (1/2 cup)
  • 1 teaspoon olive oil
  • One 12-ounce can evaporated skim milk or 1 cup whole milk
  • 1/2 teaspoon sugar
  • 4 ounces Gruyère cheese, grated (about 1 cup)
  • 2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted
  • 1 tablespoon plus 1 teaspoon grated Parmesan cheese
  • 8 basil leaves, shredded

Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly. Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.

To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top. Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.
From Food and Wine  Favorite Thanksgiving Recipes, The Best Squash Casserole Recipes. Published November 1993

Winter Squash and Coconut Soup with Thai Pesto

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  • 1 Tbsp. olive oil
  • 1 winter squash, peeled and cubed
  • 1 onion, chopped
  • 1 Tbsp. Thai red curry paste
  • 2 c. chicken or vegetable stock
  • 2 c. coconut milk

Thai Pesto:

  • 2/3 c. roasted unsalted peanuts
  • 2 garlic cloves, chopped
  • 2 tsp. finely grated fresh ginger
  • 2 tsp. Sriracha sauce
  • A small bunch of cilantro
  • A large handful mint leaves
  • 2 Tbsp. soy sauce
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. light brown sugar (optional)

Put oil in a heavy-based saucepan and set over medium heat. Add the cubed squash and onion, partially cover with a lid, and cook for 15 minutes, stirring often until starting to soften. Add the curry paste and cook until the paste becomes fragrant. Add the stock and coconut milk and simmer until squash is tender. Transfer the mixture to a food processor or blender and whiz until smooth. Return the blended soup to a clean saucepan. To make the pesto, put all the ingredients in a food processor or blender and blend until you have a chunky green paste. Gently reheat the soup, then ladle into bowls. Top with a generous spoonful of Thai pesto to serve. Serves 4. Adapted from Easy Veganfrom Ryland, Peters and Small.

Squash Cornbread

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  • ¾ cup yellow cornmeal
  • ¾ cup flour
  • 4 tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. allspice
  • ½ tsp. salt
  • ½ cup soft butter
  • ¼ cup brown sugar, packed
  • 2 eggs
  • 1 ½ tsp. lemon juice
  • 1 cup pureed cooked winter squash
  • ¼ cup milk

Combine cornmeal, flour, baking powder, spices and salt.  Cream butter, add sugar and beat until light.  Add eggs, lemon juice, squash and milk.  Beat together, then gradually add dry ingredients until well combined.  Pour batter into a buttered, medium-sized loaf pan.  Bake in a pre-heated 3500 oven for 50 minutes or until a skewer poked into the middle comes out clean.  Cool in pan for ten minutes, remove and cool on rack.

From The Victory Garden Cookbook by Marian Morash.

Spaghetti Squash (Vegetable Spaghetti)

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The SPAGHETTI SQUASH, or vegetable spaghetti, is one of our favorite squashes.  It is a low-calorie, crisp-textured vehicle for sauces or seasonings.  This particular variety we grow is called Hi-Beta Gold.  It has been developed to contain a high percentage of beta-carotene.  It is excellent with any sauce you would use on regular pasta, especially primavera types.  There are two ways to cook it; boiling and baking.  In both cases the squash should be left whole.  For boiling drop into boiling water and cook for 20 to 30 minutes.  When a fork goes easily into the flesh, the squash is done.  To bake, prick squash and bake in a pre-heated 350 degree oven for 40 minutes to 1 1/2 hrs. or until tender.  When the squash is cool enough to handle, cut in half length-wise, remove seeds, then with a fork “comb” the squash flesh.  The spaghetti will pull off in long strands.

Oriental Spaghetti Squash Salad

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  • Flesh of one cooked spaghetti squash
  • 1 small onion, diced
  • 2 cloves garlic
  • 4 Tbs toasted sesame seeds
  • 2 Tbs lemon juice
  • 1 Tbs grated ginger
  • 4 Tbs soy sauce
  • 3 Tbs rice vinegar
  • 1/4 cup veg. or sesame oil
  • hot pepper oil (optional)

Whisk together oil, lemon juice, ginger, soy sauce, vinegar, garlic and hot pepper to taste.  Stir in onions and sesame seeds.  Pour dressing over spaghetti squash, mix gently and serve.  This can be served as a warm salad, or refrigerated over night to allow greater melding of the flavors and served cold.

Indian Pumpkin Curry (Sambar)

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The Indian curry served in most western countries is usually a rice dish covered with a thick, yellow sauce containing commercial curry powder. In authentic Indian cooking, there is no specific dish called curry, but there are many dishes with sauces, each made with its own special spices and ingredients. The delicious sauce in pumpkin curry is made with coconut milk and lentils. If you can’t get fresh pumpkin, try making this southern Indian specialty with a winter squash such as acorn or hubbard.

  • 1 small pumpkin or winter squash, about 3 cups chopped
  • 1 cup brown or split red lentils
  • 4 cups water
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon black mustard seeds
  • 1 large onion, thinly sliced
  • 1 curry leaf, optional

Cut pumpkin into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. If you are using split red lentils, they will cook in about 15 to 20 minutes. Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 minutes. Stir pumpkin curry before serving over rice.