Wednesday, July 30, 2014

[food] More Amazing Things To Do With Winter Squash

After my last post on expanding the possibilities for winter squash (including pumpkins), I mentioned butternut squash spoon bread in the discussion. The resulting enthusiasm ("You have a recipe?") has emboldened me to continue.





Butternut Squash* Spoon Bread
*or other sweet-fleshed winter squash; if using pumpkin, adjust for sweetness

1 c. peeled, finely diced butternut squash
1/4 c. flour (we use brown rice flour, but ordinary wheat flour is fine)
2 T. sugar
1/2 tsp. salt
1 tsp. double-acting baking powder
3/4 c. polenta (coarse ground corn meal)

3 beaten eggs
1 1/2 c. milk

2 to 3 T. butter or margarine

1/2 c milk

Preheat the oven to 350 degrees F. Mix the dry ingredients and wet ingredients separately. Melt the butter in a deep, oven-proof bowl or casserole dish, swirling to cover the sides. Combine the two mixtures. The result will be quite liquid. Have faith. Then pour the remaining 1/2 c. milk over the top. Continue to have faith. Bake 45 minutes, then check the center for doneness. It may take another 10-15 minutes. The result should be custardy in the center, browned around the edges, slightly puffy, with little bits of squash visible. This is supposed to make 4 servings, if people don't fight over it.


Kadoo Bouranee (Afghan Sweet Pumpkin)

2 lbs pumpkin or other winter squash, chopped in 1/2"-1" cubes
2 T oil
1 tsp crushed/minced garlic
1 - 2 T grated or minced fresh ginger
1 c water
1/2 - 1 tsp salt*
1/4 - 1/2 c sugar or honey*
8 oz tomato sauce

1 tsp ground coriander
black pepper to taste
*start with smaller amount and correct seasoning before serving
steamed rice
Greek yogurt, seasoned with mint leaves (optional)
ground lamb, seasoned with salt and pepper and sauteed until browned and thoroughly cooked (optional)

In a heavy, lidded saucepan, warm the oil and briefly saute the garlic and ginger. Add everything else and bring to boil. Cover and simmer about 20 minutes, until the squash is tender.

Serve over steamed rice, topped with Greek yogurt and then topped with lamb, if desired.


Pumpkin Rice Pudding (from Pumpkin: A Super Food for All 12 Months of the Year, by DeeDee Stovel)*
*I have not actually tried this recipe. If you do, let me know if it is as luscious as it sounds.

5 c. milk
1/2 c arborio rice
1/2 c pureed unsweetened pumpkin
1/3 c sugar
1 cinnamon stick
1/4 tsp. salt
1/2 c raisins (optional)
1 egg
1 tsp finely grated lemon zest
1 tsp vanilla extract

Heat the milk, rice, pumpkin, sugar, cinnamon stick, and salt in a large heavy-bottomed saucepan over medium heat, stirring occasionally, until tiny bubbles form around the edge of the pan and steam rises. Reduce heat to low and gently cook, uncovered, for about 45 to 50 minutes, or until the rice is tender and the pudding thick, but still soupy. Stir frequently, especially toward the end of the cooking time, when the mixture thickens. Add the raisins, if using, in the last 10 minutes of cooking. If possible, put a heat diffuser under the pot to keep the heat evenly distributed and to prevent scorching. Beat the egg in a small bowl. Spoon some of the pudding into the egg and slowly add the resulting mixture to the pudding, stirring constantly and keeping the heat low. Cook for 1 to 2 minutes or until the pudding thickens some more. Remove from heat, stir in lemon zest and vanilla. Cool slightly before thoroughly chilling. Remove the cinnamon stick.  8 servings

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