Stuffed Gem Squash*
Take a gem squash and cut the top off like a pumpkin.
Scoop out the seeds and compost or eat them. Start baking the
squash in a (350 degrees F) oven.
While the squash is baking, crush a couple of cloves of
garlic, chop a small onion and fry lightly together in a bit of
oil.
Add any other finely chopped vegetables (celery, leeks, chard,
tomato) and some cooked lentils, beans, rice or any other starchy
grains or legumes.
Cook this together and add salt, pepper and spices to taste.
When the filling is ready, stir in some feta cheese (optional),
remove squash from oven, stuff the filling in the cavity, replace
the top and bake till squash is done (easily pierced with a fork).
These are individual serving sizes and almost a meal in
themselves. Enjoy!
Squash Soup Almondine*
This simple soup is another nice way to use your lovely
butternut squash. It tastes rather like a savory pumpkin pie, it's
a favourite of my mother's.
1/2 small onion, finely chopped
1 tbsp. olive oil
2 cups cooked butternut squash
11/2-2 cups milk (soy, nut milk or dairy)
4 tbsp. butter or olive oil
1 tsp. each sea salt and cinnamon
1/4 tsp. each ginger and nutmeg
1/2 tsp. ground cloves
Garnish: 1/2 cup raw silvered roasted almonds
The squash may be boiled whole or cut in pieces and baked at
400 degrees until tender (about 1-1 1/2 hours) for use in this
recipe.
Sauté the onion in the oil and then blend it with the
remaining ingredients. Heat the soup in a large saucepan on a
very low heat until hot throughout. Stir often.
Serve this soup in small portions as it is very rich. Garnish
with the roasted almonds, or use pecans if almonds are
unavailable.
Keeps refrigerated for 5-7 days. This soup is best if not
frozen. *From the Hearty Vegetarian Soups and Stews. Harbour
Publishing.
Orange Squash*
1 medium acorn squash
1/4 cup orange marmalade
2 tbsp. brown sugar
1/2 tbsp. lemon juice
1/2 tbsp. candied ginger, chopped small
1/8 tsp. nutmeg
Split squash down the middle and remove the seeds. Place, cut
side down, in a well-greased baking pan and bake in a 350 degree
F. oven for 40 minutes.
Mix together the remaining ingredients. Turn over the baked
squash, fill with the mixture and bake in the oven at 350 degree
F. for another 15 minutes. Serve hot.
*From Mama Never Cooked Like This. Published by Talon Books.
Quick and Easy Squash*
This original dairy version could be substituted with silken
tofu and olive oil.
4 cups squash
1/4 cup cream cheese (silken tofu)
1 tbsp. butter (olive oil)
1/2 tsp. nutmeg
salt
pepper
1/2 cup of toasted walnuts
Peel and cube squash. Steam squash for 15 minutes until tender.
Mash squash.
Whip together the remaining ingredients except for the walnuts.
Fold this mixture in with the mashed squash and the walnuts.
Sprinkle with nutmeg and extra walnuts when serving.
*From Mama Never Cooked Like This. Published by Talon Books.
Creamy Curried Carrot
Squash Soup*
2 lb butternut squash, peeled and cubed
Spring water
3 cups peeled and cubed carrots
1 cup chopped onion
2 cloves garlic, crushed
1 cup peeled and cubed parsley root or celeriac
1 cinnamon stick
1 tsp. ground coriander
1/2 tsp. mace or nutmeg
Salt and pepper to taste
1 tbsp. cashew or almond butter
2 inch piece of fresh ginger, peeled & grated
1 cup soymilk (if necessary)
1 bunch herbs, finely chopped.
Place vegetables in a pot with water to barely cover. Bring to
a boil, add spices and reduce heat to a simmer. Skim off and
discard any foam that forms on the top. Simmer until vegetables
are tender, then drain vegetables, reserving broth. Remove and
discard bay leaves and cinnamon stick.
Process the cooked vegetables in small batches in a blender or
food processor, add cooking broth as necessary. Add nut butter
and ginger to the last batch. When soup is all blended, thin with
soymilk if needed.
Add the fresh herbs to soup and reheat gently, stirring often.
*From The Big Carrot Vegetarian Cookbook. Published by Second
Story Press.
Butternut Squash
Casserole*
7 cups peeled, cubed butternut squash
1/2 cup soft breadcrumbs
1/4 cup coarsely chopped walnuts
1/4 chopped parsley
1 tbsp. melted margarine or butter
1/4 tsp. nutmeg
Steam squash over boiling water or microwave in a small amount
of water on high for 10 minutes or until tender; drain well and
mash. Lightly spray shallow casserole with non-stick coating,
spoon in squash.
Combine breadcrumbs, walnuts and parsley. Toss with melted
margarine and nutmeg. Sprinkle over squash. Bake in 350 F oven
for 20 minutes until hot.
*From When in doubt Eat Broccoli. Published by Penguin Books.
12 ounces spiral-shaped pasta
1 butternut squash
1 bunch chard, cut into 1-inch ribbons
4 garlic cloves, minced
1 tablespoon olive oil
4 teaspoons fresh lemon juice
1/2 cup Parmesan cheese
Quarter, seed, and peel squash. Cut squash into 1/2-
inch cubes. Remove stems from the chard, wash,
drain, and cut into 1-inch wide ribbons.
In a large heavy skillet, heat olive oil over medium-
high heat and saute the squash with salt to taste,
stirring occasionally, until almost tender, about 7
minutes. While the squash is cooking, cook pasta
according to instructions on the package in boiling
water until just tender. Reserve 1 cup cooking water
and drain pasta in a colander.
Add chard and garlic to skillet with the squash and
cook over moderately high heat, stirring, until any
liquid is evaporated. Add the pasta and the reserved
cooking water and bring to a boil. Season pasta with
lemon juice and salt and pepper. Remove skillet
from heat and toss pasta with Parmesan. Serves 4.
bugus@ladybugorganics.com
|