Winter squash/Courges




Spicy Squash Stew with Cornmeal Dumplings
From 'Winter Harvest Cookbook' by Lane Morgan

Ingredients:
1 cup sliced onion

4 tbsp olive oil
6 cloves garlic, peeled and minced
3/4 tsp ground cumin
3/4 tsp cinnamon
3/4 cup diced, seeded hot green chilies (adjust amount and firepower to your taste)
7 cups canned or fresh tomatoes
1 lb winter squash, peeled and cut into 1/2-inch cubes
1 1/2 tsp salt
1 1/2 cups water
1/2 lb mushrooms, quartered
3 tbsp chopped cilantro

For dumplings:

1 cup yellow cornmeal
1/3 cup white flour
1 tsp baking powder
3/4 tsp salt
1 tsp sugar
1 egg
1/2 cup half-and-half or milk
1 1/2 tbsp melted butter

Sauté onion in olive oil in a large, wide pot until transparent. Add garlic, cumin, cinnamon and chilies. Sauté a few minutes more, stirring constantly.

Chop tomatoes coarsely and add them with their liquid, squash, salt and water. Lower heat, cover pot, and simmer gently for about 1 hour.
Add mushrooms and cilantro and simmer another 5 minutes.
Drop dumpling batter (see recipe below) on stew by teaspoonfuls, cover pot tightly and simmer over very low heat for  20 minutes.

Dumplings: Sift together cornmeal, flour, baking powder, salt and sugar. Beat together egg and half-and-half or milk and stir into dry mixture. Add melted butter and stir until batter is smooth. Add to stew right away, and serve as soon as dumplings are done. Makes 2 dozen dumplings.


Acorn Squash with Apple Ale and Garlic

From "The Cook's Garden" by Canadian Gardening Magazine

Ingredients:
1/2 cup any good-quality apple ale or dry (not sweet) cider
1 head garlic, separated and peeled
1/3 cup butter
2 1/2 lb acorn squash, peeled, seeded and diced
Salt and freshly ground black pepper to taste
3 tbsp chopped fresh parsley
3 tbsp chopped fresh thyme

In a large, heavy skillet, melt 3/4 of the butter. Add the ale and all of the cloves of garlic and cook, covered, stirring now and then, for about 20 minutes. Be careful not to let the garlic burn. When the garlic is browned and softened, mash it with the back of a fork. Add remaining butter and diced squash and cook covered, stirring occasionally, until squash is tender, another 15 minutes or so. (If necessary, add a little more ale.) Season to taste, add fresh herbs and serve.

Fresh and Spicy Squash Soup


Ingredients:
2 tbsp (30 mL) vegetable oil
2 onions, chopped
1 clove garlic, chopped
1 celery stalk, chopped
1/4 cup (60 mL) minced gingerroot
1/4 cup (60 mL) chopped fresh coriander
2 tsp (10 mL) ground coriander seeds
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) hot pepper flakes
8 cups (2 L) cubed, peeled butternut or other squash, about 3lb
1 tomato, chopped
4 cups (1 L) chicken stock or vegetable stock
1 400 mL can coconut milk
1/2 cup (125 mL) fresh coriander leaves

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.
In blender or food processor, puree soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.

Butternut squash and cream cheese soup (allrecipes.com)

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups roasted, peeled, and cubed butternut squash
3 cups chicken stock
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (4 ounce) package cream cheese

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.

Macaroni and Cheese with Butternut Squash
Butternut squash soup
Squash Pot Stickers
Roasted Squash by Jamie Oliver
More delicious squash recipes!

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