Squash and “Oc-tuber” Delights

Hello members, welcome to week 20! The ides of October are more auspicious than the ides of March. We have a tutorial on making your own pumpkin puree. We found six good recipes, all in pairs, and we couldn’t “pare” them down, so here are the pairs: a pair of pumpkin recipes, a pair of delicata squash recipes, and a pair of root vegetable mashes (parsnips and celeriac).  Pairs all around!

Homemade Pumpkin Puree Tutorial (works for other squash that you want to puree as well)

  1. Wash pumpkin, snap off the stem.
  2. Use a sharp knife to cut pumpkin in half horizontally.
  3. Scrape out guts with a large metal serving spoon.
  4. Separate the seeds from the guts to make a batch of roasted pumpkin seeds.  Discard the guts (compost if you can).
  5. Cut pumpkin halves into 1-2 inch cubes.
  6. In a large pot, place 1 inch of water on the stove over medium heat.  Lightly salt and add pumpkin cubes.  Bring to a simmer and reduce to medium low. Put the lid slightly ajar and allow pumpkin to steam for about 15 minutes or until tender.
  7. Remove pot from heat, drain using a colander, let pumpkin cool.  Remove the rind from each pumpkin cube using a fork. Discard the rind.
  8. Puree the pumpkin meat in a food processor until smooth.  Return the puree to the same pot and simmer on medium low until liquid has cooked off, stirring occasionally to prevent burning.
  9. May be frozen if not using immediately.

Pumpkin Maple Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 medium clove of garlic, minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup EVOO
  • 1 Tbsp water
  • 1 1/2 Tbsp fresh thyme leaves coarsely chopped
  1. Combine pumpkin puree, cider vinegar, maple syrup, mustard, garlic, salt and pepper in a medium bowl or a glass jar. Whisk well to combine.
  2. Add olive oil slowly in a thin stream, whisking continually.
  3. Add fresh thyme and stir well.  Stored in a sealed container in the refrigerator for up to 5 days.

Pumpkin Honey Cornbread

  • 1/4 cup melted butter
  • 1/3 cup of sugar
  • 1 Tbsp honey
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 pumpkin puree
  • 1/4 tsp salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir butter, sugar, and honey together.  Whisk in the egg.  Whisk in the baking soda, buttermilk, and pumpkin puree.  Add salt, cornmeal and flour.  Do not overmix.
  3. Add batter to a greased 8 inch baking dish.  Bake for 25 minutes or until top is golden brown.  Serve with additional honey and butter if desired.

 

Kale Stuffed Delicata Squash

kalestuffeddelicata

Serves 4

  • 2 medium apples, peeled, cored, finely chopped
  • 2 delicata squashes, medium to large, cut in half lengthwise and seeds removed
  • 2 medium cloves of garlic, minced
  • 1 bunch of kale, rinsed, thick stems removed, and shredded
  • 2 leeks, medium to large (or onions), white and light green parts only, split in half lengthwise, sliced into 1/4 inch half moons
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 2 eggs
  • salt and pepper
  • 4 Tbsp EVOO
  • 3/4 cup breadcrumbs
  • 1 Tbsp unsalted butter, cut into 8 small cubes
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  1. Adjust oven rack to middle position and preheat 375 degrees. Rub squash with 1 Tbsp oil and lightly season with salt and pepper.  Then lay on a baking dish. If squash halved do not sit flat, use a vegetable peeler to peel a strip or two away from the bottom so that squash lays flat. Bake until flesh is tender, about 25 minutes.
  2. Meanwhile, prepare the stuffing.  Heat remaining olive oil in a large skillet over medium high heat until shimmering.  Add apples and leeks, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic, raisins, and thyme, cook another 1-2 minutes.  Reduce heat to medium, add kale, cover the pan and cook, stirring occasionally, 5-7 minutes until kale is mostly wilted. Transfer mixture to a large bowl and let cool slightly.  Season to taste with salt and pepper.
  3. Add cottage cheese, eggs, bread crumbs and parmesan. Mix well.  Remove squash from oven, divide filling equally among four halves.  Sprinkle squash with additional bread crumbs and parmesan, and dot each squash half with 2 cubes of butter.  Any leftover stuffing can be baked in a grease baking dish alongside. Bake until squash is tender, and stuffing is lightly browned.

Delicata Squash and Tofu Curry

Serves 4

  • 1 delicata squash, halved, seeded, and cut into 1 inch cubes
  • 2 tsp fresh ginger
  • 8 cups of kale or chard, tough stems removed
  • 1 medium onion, halved and sliced
  • 14 oz package of extra firm tofu
  • 14 oz can light coconut milk
  • 1 Tbsp lime juice
  • 1 tsp light brown sugar
  • 2 Tbsp curry powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 4 tsp canola oil

*Delicata squash skin is thin and tender when cooked, so no need to peel it.

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with paper towel, cut into 1 inch cubes. Toss tofu in a medium bowl with 1 tsp of the spice mixture.
  2. Heat 2 tsp of oil in a large skillet over medium high heat. Add tofu and cook, stirring every 2 minutes until browned, 6-8 minutes total. Transfer to a plate.
  3. Heat remaining 2 tsp of oil over medium high heat. Add squash, onion, ginger, and remaining spice mixture.  Cook until vegetables are lightly browned, 4-5 minutes.  Add coconut milk and brown sugar, bring to a boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the greens and cook another minute.  Return tofu to the pan, cover and cook, stirring once or twice, until squash and greens are tender, 3-5 minutes.  Remove from heat and stir in lime juice. Recommended: serve with quinoa or brown rice.

Garlic Mashed Parsnips

  • 1 lb. parsnips
  • 1/3-1/2 cup canned coconut milk (or dairy milk if you have that on hand)
  • 1 tsp garlic powder (or fresh garlic)
  • 1 tsp dried parsley (or fresh)
  • 1 Tbsp coconut oil or olive oil
  • salt and pepper to taste
  1. Peel and chop the parsnip like you would a carrot.
  2. Boil the parsnips until tender, then drain.  Add in the other ingredients and mash, using an immersion blender, hand masher, processor, or your favorite method of pulverization.
  3. Serve with butter or olive oil.

Celeriac and Parsnip Mash

  • 1 medium celeriac, peeled and cut into 1 inch cubes
  • 3 medium parsnips, peeled and cut into 1 inch slices
  • 1 large russet potato, peeled and quartered
  • 1/4 cup vegetable or chicken broth (see the previous posts about how to make your own vegetable broth/stock!)
  • 2 Tbsp EVOO
  • 3 Tbsp chopped fresh chives
  • 2 Tbsp low-fat or non-fat yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup grated parmesan
  1. Place celeriac and parsnips in a large sauce pan and cover with lightly salted water.  Place potato in a medium sauce pan and cover with lightly salted water.  Bring both sauce pans to a boil over medium high heat.  Reduce heat to low, cover, and simmer gently, about 20 minutes for the potato and 30-40 for the celeriac and parsnips.
  2. When potato is tender, drain and transfer to a large bowl.  Mash with a masher and covered with foil. When the celeriac and parsnips are tender, drain and transfer to a food processor, blend until smooth.  Add the puree to the mashed potato.
  3. Meanwhile, combine broth and oil in a sauce pan.  Heat on the stove until steaming.  Stir in the puree along with 2 Tbsp chives, yogurt, mustard, salt and pepper.  Stir in parmesan, garnish with remaining 1 Tbsp of chives.
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This entry was posted in celeriac, chard, chives, freezing, garlic, kale, leeks, onions, parsnips, pumpkin, thyme, vegan, vegetarian, winter squash. Bookmark the permalink.

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