Moroccan Squash Salad 6072517 Ingredients 3 lb (1.5kg) buttercup or butternut squash, peeled seeded and cut into 1/2 inch/1.3 cm cubes. (I’ve used a variety of the summer squashes) 1 cup raisins 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 2 cloves garlic, minced 2 tsp light brown sugar 1 tsp salt 1 tsp ground cumin 3/4 tsp ground cinnamon 1/8 tsp cayenne pepper 1/4 cup chopped fresh cilantro or parsley 1/2 cup toasted almonds slivers Instructions Cook squash in large pot of boiling salted water for 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool. Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature. Powered by Recipage
This simple fresh curry paste takes only minutes to prepare. It envelopes sweet, golden chunks of butternut squash with a beautiful & savory green sauce in the time it takes the accompanying rice to cook. Try making it with any prepared curry paste for an even simpler dish. 1 winter squash, about 1½ pounds 2 tbsn. coarsely chopped shallots or yellow onion 1 tablespoon coarsely chopped garlic 1 tsp. peeled and coarsely chopped fresh ginger 2 green New Mexicans or Padrones 3 tablespoons plus ½ cup water ¾ cup coarsely chopped cilantro leaves/ stems 1 can (14 oz.) unsweetened coconut milk (1 ¾ c) 1 tsp. sugar 1 tsp. salt ¼ c. fresh thai basil leaves Trim off the stem and blossom end of the squash. Halve lengthwise and scoop out and discard the seeds & fibers. Cut into large chunks and carefully peel each chunk. Cut peeled chunks into 1-in. pieces. You will have about 4 c. Set aside. In a small food processor or blender, combine the shallots or onion, garlic, ginger, chilies, the 3 T. water, and ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients. You will have about ¼ cup bright green paste. Set aside. Shake the coconut milk can well. Spoon out ½ cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes. Add the curry paste and cook for 1- 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and heated through. Add the remaining coconut milk, the remaining ½ cup water, the sugar, salt, and butternut squash. Raise the heat to high and bring […]
cut up about 2 pounds of yellow squash and one medium onion put in a saucepan with a minced clove of garlic and a teaspoon of salt add 1/4 cup water and bring to boil cover, reduce heat and cook about 20 minutes, until squash is tender drain well and mash mix with: 1/4 to 1/3 cup evaporated milk a tablespoon of butter a cup of grated Cheddar cheese 2 well-beaten eggs 1/8 tsp black pepper if the mixture is soupy, add some crumbled saltines to thicken it transfer to a greased casserole top with a mixture of 1/4 cup crumbled saltines, 2 tablespoons melted butter and 3 tablespoons grated cheese bake at 350 for 30 minutes until golden brown and bubbling
from CSA basketeer Michelle’s award-winning food blog, http://foodieisthenewforty.com/ I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor, along with a small spring onion, also from Tecolote. Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The (source) recipe calls for only 1/4 c of flour and suggests that the batter will be “almost a dry mix” at this point. But even after a full cup of flour, it wasn’t even close to being dry. So I did what most home cooks would do; I cheerfully ignored the recipe and started frying flattened spoonfuls in a skillet with a little peanut oil. It worked. Katie’s note: We made these last night. Topped with sour cream and oodles of diced garlic chives. I used about 7 squash and 4-5 eggs. Delicious!
Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and minced 1½ teaspoons ground cumin 2 teaspoons ground turmeric Two 3-inch cinnamon sticks 1/3 cup chopped dried apricots (or dates, raisins, cranberries) 1 can (14 oz) sliced, stewed tomatoes (or about 1 pound fresh, preferably peeled and seeded) 2 cups vegetable stock 1 cup cooked or drained canned chickpeas 8 medium carrots, cut into bite-size chunks 2 zucchini (or other squash), cut into bite-sized chunks 1 kohlrabi, cut into bite-sized chunks 2-3 cups romano beans, cut into bite-sized chunks (I used the whole bag from our basket, not sure of exact measurement) Salt and freshly ground black pepper 1 cup whole wheat couscous Directions 1. Put the oil in a deep skillet (I used a 5 QT chili pot) with a lid over medium-high heat. Add the onion and garlic, cook until soft. Add the ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes. 2. Add the dried fruit, tomato, stock, chickpeas, carrots, kohlrabi, romano beans and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender. 3. Add the couscous (stir in slowly to make sure all couscous is submerged) and cover about 5 minutes. Couscous should absorb liquid. Remove from heat, fluff couscous mixture, serve hot by itself or with a dollop of plain yogurt. If you have leftovers, serve cold over spinach for a cool summer salad.