Recipes: Winter Squash

I find pumpkins, acorn and butternut squash to be interchangeable in these recipes. See what you like or have on hand

Toss a few squashes (pumpkins would work too) into the oven at 350 till soft enough to cut without breaking your arm off, about 20-30 minutes

Meanwhile make tomato sauce

Slice squash into 1” wedges and peel, discarding seeds and fibrous mess

Sautee in olive oil and plenty of fresh sage, S & P until nicely browned

Sautee fresh chard with onions and garlic (optional)

Layer sauce, squash, chard and grated parmesan/mozarella/goat cheese.. as you like

Bake at 350, loosely covered, for about 45 minutes

Serve with fresh parsley sprinkled on top

Soak beans overnight in plenty of water

Toss a pumpkin in the oven at 350 for about 45 minutes or until soft-ish

Drain and rinse beans, and put in a large pot with just enough fresh water to cover, with a couple of bay leaves

Bring to a boil and simmer for about an hour or til soft, adding water if necessary

Soak a variety of chilis in boiling water, covered, for 10 minutes

Puree softened chilis, stems removed, with garlic, cumin, oregano, smoked spanish paprika, S & P and a little soaking liquid- voila- chili paste (a.k.a Harissa, if you are feeling Moroccan)!  Make extra and keep covered in the fridge for future uses

Pull the pumpkin out of the oven and peel and seed when cool enough to touch

Chop into cubes, an add to cooked beans, with a large can of tomatoes (or fresh in summer)

Add cumin, oregano, chili paste, S & P, and simmer til flavors are united

Serve with a dollop of cilantro cream

Make stock:

Toss a pumpkin in the oven for 45 minutes til soft enough to deal with.

Peel & seed vegetables for soup: Pumpkin, carrots, potatoes, celery

Toss all vegetable trimmings (celery, pumpkin seeds, carrot & potato skins…) onions, garlic, & ginger into a large pot with a bunch of smashed & chopped fresh lemongrass, S & P

Make soup:

Cube vegetables for soup whilst stock is a-boiling

Add chopped garlic, green curry paste & grated ginger to some oil and simmer til soft

Add fish sauce (optional)

Add a large pinch of palm or other sugar

Add vegetables and toss with curry mixture

Pour stock on top, add coconut milk

Simmer til vegetables are soft

Add a bunch of whole (pref. purple) basil leaves & adjust seasoning

Eat thin and chunky, puree, or let it cook down and thicken- as you prefer

Wash and peel flesh, chop into manageable pieces. If you need, toss in the oven first to soften, as mentioned above

Sautee onion & garlic til soft

Add squash, plus S & P, cumin, cloves, a cinnamon stick, bay leaves, and cardamom

Add enough water or stock to cover, boil til soft

Remove Bay leaves

Puree with a food mill or blending wand

Simmer and reduce, adjusting seasoning if necessary

Serve with a dollop of RP Cream

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