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rememberingthesugden-dingles · 6 months

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I'm a bit like you I have been trying to have more meat free meals. I need some inspiration cos I am sick of death of planning dinner every night until I decompose 😂

yeah the planning thing can demotivate a lot of people. fortunately for me i adore cooking, i have a lot of fun with it, but like most people i don't have that much time on my hands which is why i'm a big fan of batch-cooking! i cook big portions every time and then save the rest in the fridge or freezer for other days of the week or for when i don't have the time or motivation to cook

and for meat-free meals well i can give you a lot of ideas as i very rarely include meat in my recipes (i try to save it for when i got to the restaurant or for family barbecues, make it a little luxurious treat... quality over quantity and all that)

my main advice is to stack your house with a maximum of legumes and starchy food like every type of beans, peas, lentils, rice and pasta (preferably wholegrain) and a maximum of vegetables. like for exemple you just cook yourself some wholewheat pasta and then add a vegetable stir-fry on top of it and call it a day.

one of my favourite meat-free meals is definitely the chickpea curry with carrots, onions and leeks (or any seasonal vegetable instead), i also love a chili sin carne, i'm crazy about anything that has squash/pumpkin in it (part of the reason i adore autumn) like a very simple oven-roasted butternut squash with honey and feta cheese, or red kuri squash gratin. off the top of my head i'm also thinking veggie lasagna, red lentil dahl or vegetable crumble! yum 🤤

#food corner tag #i guess that's a tag now haha #(meal names just sound wrong in english 😄)#thisdamndesire

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askwhatsforlunch · 3 years

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Red Kuri Squash Pasta (Vegetarian)

This tasty and fragrant Red Kuri Squash Pasta is (basically) a one-pot dish, so rather simple to prepare with little washing up, it’s also chocka with Vitamin A, which makes it the perfect Saturday night pick-me-up (best enjoyed with something equally cosy on telly!) Have a good one, friends!

Ingredients (serves 2 to 4):

2 garlic cloves

4 bay leaves

1/2 Red Kuri Squash, rinsed

1/2 teaspoon dried thym

1/2 teaspoon dried oregano

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon Red Chili Flakes

2 tablespoons olive oil

1 teaspoon coarse sea salt

2 cups whole-wheat penne, fusilli or other short pasta

60 grams/3 ounces fresh Mozarella

Parmesan

fresh parsley

Fill the pot of a steamer with water. Add garlic cloves and bay leaves. Bring to the boil.

Seed Red Kuri Squash halve, and cut into two large pieces. Place into the basket of the steamer, and cook, over simmering water, about 25 minutes, until both flesh and skin are tender. Remove from the heat, and let cool slightly. Then, scoop out Red Kuri squash flesh into a small bowl. Peel garlic cloves and add to the squash, along with dried thyme, dried oregano, fleur de sel, black pepper and Red Chili Flakes. Generously drizzle with olive oil. With a stick blender, process until very smooth. Set aside.

Remove steaming basket and return pot over medium-high heat. Once bay leaf water is boiling, stir in coarse sea salt. Then, stir in pasta and cook according to package’s directions, generally 9 to 11 minutes until al dente.

Drain pasta, saving 1/2 cup of its starchy water. Return pasta to the pot, discarding bay leaves, and pot over a medium flame. Stir in Red Kuri squash sauce, gradually adding starchy water, until sauce beautifully coats the pasta. Tear Mozarella into chunks, and stir into the pasta until just melting.

Serve Red Kuri Squash Pasta into plates. Grate a little Parmesan on top, and garnish with parsley. Eat hot!

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dlspalding · 3 years

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https://thepigandquill.com/vegan-caramelized-red-kuri-squash-pasta/

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tjs195450 · 3 years

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Pumpkin Pasta | Rachael Ray

Ingredients 2 ½ pounds pumpkin or other orange squash, such as kuri or kabochaNon-aerosol cooking spraySalt and pepperAbout ¼ teaspoon freshly grated nutmeg1 bulb garlic, ends trimmed to expose the cloves1 teaspoon crushed red pepper1 cup crème fraîche1 cup chicken stock1 pound short cut pasta1 cup grated Parmigiano-ReggianoChopped chives, for garnishChili oil,…

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bestofrepices · 4 years

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50 Light and Healthy Soup Recipes

posted January 26, 2015 by Gina

Here’s a great roundup of 50 easy, healthy, low-calorie soup recipes made with real food!

Here in NY we’re expecting a blizzard of the century! I can’t think of a better way to keep warm than with a bowl of soup! Here’s a roundup of some of my most popular soup recipes, most of them are freezer friendly and make great leftovers! Enjoy!

Crock Pot Minestrone Soup – the BEST Minestrone soup recipe you’ll ever try!

Turkey Meatball Spinach Tortellini Soup is an easy, kid-friendly soup and a great way to warm up on a cold winter night. One large bowl is under 300 calories and very satisfying…

This delicious Chicken and Lentil Soup is perfect for warming your belly on chilly fall evenings. What’s more, it’s easy to make, economical and very satisfying…

Dad’s Creamy Cauliflower Soup is EASY – only 5 ingredients! You’ll have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch…

Creamy Corn Soup with Queso Fresco and Cilantro doesn’t use any cream, instead it’s simmered in low fat milk and thickened with a potato. Once pureed it’s thick, velvety AND delicious…

Crock Pot Creamy Tomato Soup is creamy, rich, light and perfect for cooler fall days…

If you love a slow cooker recipe that requires no pre-cooking, then you’ll love this Crock Pot Picante Chicken and Black Bean Soup…

My favorite way to use up leftover ham or a ham bone is with this Pressure Cooker Split Pea Soup

The beauty of this Chicken, Shitake and Mushroom Wild Rice Soup is you don’t need all the cream. Rice is a natural thickener for soups and it actually gets thicker the longer it sits…

As pumpkin season approaches, this Roasted Pumpkin Sage Soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation…

Leftover turkey is delicious in turkey pot pie and even better in Turkey Pot Pie Soup…

If you’re a mushroom lover like me, you’ll love this simple savory Chicken Mushroom Soup that takes less than 30 minutes from start to finish…

Creamy white bean soup, with roasted garlic and a touch of sage, Tuscan White Bean and Roasted Garlic Soup is simple and inexpensive to make, and so so good. Leftovers can be frozen…

Warm and satisfying, with tortellini in every bite. Top this Three Cheese Tortellini and Mushroom Soup with some fresh shaved Parmigiano Reggiano right before serving…

Kale and Potato Soup with Turkey Sausage is a meal in a bowl and kale is one of the healthiest vegetables around…

Beef Barley Soup is perfect for the cooler evenings as we head into fall. It’s a one pot meal that’s really simple to make…

My daughter LOVES this Escarole Soup with Turkey Meatballs it makes a lot, which makes is perfect to make ahead and freeze in portions for lunch or dinner for the month…

Chicken Pot Pie Soup…the taste of chicken pot pie, in a soup…

Low Fat Creamy Mushroom Soup is a velvety mushroom soup low in fat, yet rich in flavor…

Baby carrots, a hint of fresh ginger and a touch of sour cream are blended to create this simple yet tasty Skinny Creamy Carrot Ginger Soup. Perfect for lunch or dinner…

A great way to sneak some veggies into those picky tummies is with this recipe for Skinny Macaroni and Cheese Soup with Broccoli…

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice…everything you love about stuffed peppers are in this Stuffed Pepper Soup…

Leftover Turkey Noodle Soup is a great way to use up leftover turkey…

If you like potato leek soup, you’ll love this Roasted Acorn Squash Soup…

Serve this Roasted Red Kuri Coconut Curry Soup with a piece of garlic naan and you have yourself a meal…

Halibut and Shellfish Soup is a great tasting hearty seafood soup made with halibut, littleneck clams and shrimp….

Meatball and Spaghetti Soup is a one pot meal your whole family will love and leftovers are great for lunch…

Beef, Potato and Quinoa Soup is hearty and perfect for the meat and potato lover in your family…

Turkey Chili Taco Soup kid-friendly, super easy to make and ready in less than 20 minutes…

Everything you love about a baked potato loaded with cheddar, bacon and chives, is in this Baked Potato Soup…

This Broccoli Cheese and Potato Soup is loaded with potatoes, broccoli and cheese. A one-pot meal your whole family will love, ready in under 30 minutes…

Coconut Curry Butternut Squash Soup is my new favorite way to eat butternut squash and will be yours also after you taste this yummy soup…

Serve this Tomato Bisque Soup with a little fresh basil and some grated Parmigiano Reggiano. Simply delicious…

Black Bean Soup is hearty and super high in fiber. It’s perfect topped with low fat sour cream and fresh chopped herbs such as chives, cilantro or scallions…

Spinach Tortellini en Brodo Soup is great when you want to make a quick one pot meal…

A hearty bowl of this French Onion Soup is a perfect meal for a cool evening. Gruyere is typically used in French Onion, but Alpine Lace is a great reduced fat alternative…

The flavors of leeks and potatoes compliment each other great in this Potato Leek Soup..

Roasted Red Pepper Soup is an excellent source of healthy vitamins and one bowl will fill you up…

Spinach Stracciatella Soup with Orzo is an Italian classic soup that takes less than 20 minutes to make…

If you are an avocado lover like me, you’ll love this Chicken and Avocado Soup…

Gazpacho is a chilled soup traditionally from Spain, a perfect way to use up end-of-summer vegetables in your garden…

Cream of Asparagus Soup is perfect as a first course or great for lunch…

Pasta Fagioli Soup is great to make on a chilly Fall weeknight because it’s super quick and easy to prepare…

This hearty Cabbage Soup with Chicken and Pork is loaded with vegetables and meat…

Colombian Chicken Sancocho is a hearty soup, almost like a stew and is a traditional dish in the region of Antioquia, Colombia…

Clam Chowder Lightened Up is thick and creamy without all the added fat…

ONLY 5 ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious Cream of Zucchini Soup

This slimmed down version of Cream of Broccoli Soup is quick and easy to put together…

Butternut Squash Soup is smooth and velvety, perfect Fall soup!

Corned Beef and Cabbage Soup – a fun twist on a Classic Irish dish…

posted January 26, 2015 by Gina

The post 50 Light and Healthy Soup Recipes appeared first on All Repices.

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loribos · 4 years

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New Post has been published on Toronto Events, Activities and Entertainment

New Post has been published on https://www.torontonicity.com/2019/11/26/toronto-restaurants-christmas-holiday-menus/

Toronto Restaurants Serving Christmas Holiday Menus

The days leading up to Christmas are a great time to get together for a festive holiday lunch with colleagues or friends. These Toronto restaurants are serving Christmas holiday menus in 2019.

Cafe Boulud at The Four Seasons Hotel Toronto

Festive Brunch Menu at Cafe Boulud

Cafe Boulud at Four Seasons Hotel is offering a festive brunch menu on Dec. 6, 7, 14, 15, 21, 22, 24, 26, 27, 28, 29, 2019 and January 1, 2020. The cost for two courses is $66 and three courses is $74. Call 416-963-6000 to reserve. The festive brunch menu includes:

Appetizers: Fruit Plate OR Kuri Squash Soup OR Oysters OR Yogurt Parfait OR Parisian Steak Tartare OR DB Caesar Salad OR Nicoise Salad OR Charcuterie Board OR Kale & Quinoa Salad OR Berries Tartine OR Cheese Plate OR Deviled Eggs.

Entrees: Lemon Ricotta Hotcakes OR Crepes OR Omelette aux Epinard OR Egg Meurette OR Eggs & Saumon Fume OR Boudin Blanc OR Steak & Eggs OR Duck & Waffle OR Fried Chicken OR Croque Madame OR Quenelle de Brochet OR Parisian Benny OR The Frenchie Burger OR Selle d’Agneau.

Dessert: Warm Madeleines OR Coulant au Chocolat OR Sorbets & Ice Creams OR Sticky Toffee Pudding OR Cheesecake. (adsbygoogle = window.adsbygoogle || []).push();

The Queen’s Holiday Lunch at The OMNI King Edward Hotel

This festive holiday lunch at the OMNI King Edward Hotel

Appetizers (served Family Style)

Antipasti with Niagara-cured meats, roasted root vegetables

Kale, Quinoa, Pomegranate, Edamame, Dried Cranberry

Winter Greens, Stilton, mulled red wine pears, candied walnuts

Warm Truffle Potato Chips & Dip

Five Spice Squash Soup with Anise Creme Fraiche

Entrees (select one)

Festive Spiced Supreme of Chicken

Citrus Gremolata Crusted Salmon

8 oz. New York Steak

Mushroom Agnolotti

Desserts (Family Style)

Apple & Mincemeat Bread & Butter Pudding with Brandy Caramel

Gingerbread Cheese Cake with Mulled Plum Compote & Brandy Snap Brittle

Clementine Posset with Spiced Cranberry Compote & Shortbread

Coffee or Tea.

The Queen’s Holiday Lunch is being offered from Dec. 3-12, 2019 on Tuesdays, Wednesdays and Thursdays from noon to 2 p.m. The cost is $59 per person plus tax and service charge. Call 416-863-4106 or email [email protected] to reserve.

Nutcracker Lunch & Dinner Holiday Menu at Tundra at Hilton Toronto

Enjoy a festive holiday menu at Tundra Restaurant at Hilton Toronto before seeing The Nutcracker at the Four Seasons Centre for the Performing Arts. The three-course holiday menu is available from December 12, 2019 to January 4, 2020 for lunch or dinner and is Adults $44; Child $20. The holiday menu includes:

Soup or salad to start.

Stahlbaum’s Chicken Supreme with mini roasted potatoes with rosemary baby vegetables; OR

Miso Grilled Organic Salmon, broccoli, sweet and sour eggplant, wild mushroom mix basil coconut emulsion jasmine rice; OR

Wild Mushroom Risotto with pumpkin seeds squash and Brussels sprouts, porcini aioli and mushroom broth.

The kids’ menu features Chicken Quesadilla with melted cheese; Grilled Chicken with mashed potatoes; Grilled cheese with French fries; OR Elbow pasta with tomato or mac ‘n’ cheese sauce.

Dessert: Vanilla ice cream with strawberries OR Warm Chocolate Brownie with ice cream. Milk, mineral water, soft drinks. Take home a Sugar Plum Fairy Sweets gift bag. (adsbygoogle = window.adsbygoogle || []).push();

Piper’s Festive Lunch at Fairmont Royal York Hotel

Enjoy an open-faced turkey sandwich with all the delicious traditional sides. Confit of Turkey Leg, Butter Sage Stuffing, Grandma’s Pan Gravy, Cranberry Sauce and French Fries. The Festive Lunch will be served from Friday, November 29 to Wednesday, December 18, 2019 from 4:30 p.m. to 11 p.m. Reservations are not required; guests will be seated on a first-come, first-serve basis. Piper’s is open Tuesday through Saturday. Piper’s Pub is located on Avenues Level. The Fairmont Royal York Hotel is at 100 Front Street West.

Let me know in the comments sections if there are other Toronto restaurants serving Christmas holiday menus. You might be interested in reading, “Christmas Eve Dinner at Toronto Restaurants“.

#holiday menus 2019

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beckypatterson1 · 5 years

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Pasta + Pumpkin Sauce in 3 Ways (Vegan, Gluten-Free) plus how to use up any gourd you find!

Happy Fall + October!

Have you made Happy Herbivore Pumpkin Bread yet???? Get on that ;) I always have random amounts of leftover pumpkin puree this time of year from baking all the pumpkin things and making vegan PSL at home (WHY is Starbucks still not offering a vegan one???)

SO I've been using my leftover pumpkin and squash puree--more on that in a second---to make healthy sauces for pasta (or spaghetti squash, or grains, or whatever).

I've included two of my favorite pumpkin sauce recipes below plus the third one will be on the Reducetarian's blog on Monday (October 14).

If you're not feeling saucy, here are 11 other vegan uses for leftover canned pumpkin.

HOW TO SAVE BLAND SQUASHES:

This time of year I'll buy any gourd that looks pretty (and isn't labeled as "ornamental", though I suppose one day I'll eventually become curious enough and try to eat one of those...)

MOST OF THE TIME the new squash is delicious "naked" when baked but sometimes they come out horribly bland. When that happens, I mash the squash into a puree and use it as I would the leftover canned pumpkin in these recipes. If you pressure cook or microwave your squash and the texture is off-putting (rubbery) or it's too wet/watery (or bland) mashing into a puree is a great "recycle" option over the trash bin.

DUMPSTER SQUASH COOKIES:

I also sometimes make "dumpster" oat cookies with the squash: Add a mashed ripe banana (or peanut butter) and oats until it holds together. Make cookie shapes and bake at 350F until firm.

3 VEGAN (GLUTEN-FREE, OIL-FREE, PLANT-BASED) PUMPKIN SAUCES

Here are two of my favorite pumpkin sauce recipes. The third one will be on the Reducetarian's blog. You could also make these with mashed up carrots, sweet potato, or butternut squash. They'll be sweeter-tasting that way which could be good if you have kiddos.

I recently made the Thai Red Curry Sauce with a red kuri squash and it was so rich and velvety!!! DROOOOOL. It was hilarious trying to say the name "Red Kuri Red Curry" to our dinner guests.

*I find these sauces are enough for 4-oz pasta (that's a dry measurement) but how "saucy" you like your pasta might be different :)

Table of Sauces Shared here:

Pumpkin Cheese Sauce (from Happy Herbivore Gets Saucy)

Creamy Pumpkin Sage Pasta Sauce

Thai Red Curry Pumpkin Sauce

Pumpkin "Cheese" Sauce

1/2 cup soy or almond milk 1/4 to 1/3 cup pumpkin (or squash puree) 2 1/2 tbsp nutritional yeast 1 tbsp tomato paste (or 2 tbsp ketchup) 1 1/2 tsp cornstarch (optional) 1/2 tsp garlic powder 1/2 tsp onion powder In a saucepan, whisk together all ingredients. Heat over low, stirring, until warm and thickened. Add salt and pepper to taste if desired. *Use cornstarch for a thicker and spreadable cheese sauce. If you decide after the fact you want to thicken the sauce, whisk cornstarch into 1 tbsp warm water and then mix into sauce.

This is from Happy Herbivore Gets Saucy: 191 oil-free vegan sauce recipes and vegan oil-free salad dressings. There's a picture and meal idea for every recipe... get Saucy with me ;)

Creamy Pumpkin Sage Pasta Sauce

4-oz pasta or noodles 3/4 cup coconut milk (or almond milk, or vegetable broth) 3/4 cup pumpkin (or squash puree) 1-2 tbsp minced fresh sage (about 6-7 leaves) pinch dried oregano 1-2 tbsp tomato paste (or 1/4 cup ketchup) cashews or pumpkin seeds (optional) pumpkin pie spice or cinnamon (optional) Prepare noodles or pasta as directed. For the rest of the directions, visit Reducetarian's blog! (The recipe will be posted October 14, 2019).

In a saucepan, whisk together all ingredients. Heat over low until warm, about 5 minutes. Add salt and pepper to taste. Rest sauce for 10 minutes then stir together with cooked pasta. Garnish with breadcrumbs, chopped sage, and a sprinkling of nutritional yeast, if desired.

For a richer sauce, blend in soaked cashews or shelled pumpkin seeds (2-4 tbsp). You can also add a few dashes of cinnamon or pumpkin pie spice (1/8 tsp or less) to evoke a hint of "pumpkin pie" flavoring.

Thai Red Curry Pumpkin Sauce

1 cup pumpkin (or squash puree)

1-2 tbsp Thai red curry paste

1/4 lime (juice and zest)

coconut aminos (or soy sauce)

vegetable broth (or coconut milk)

In a blender, combine pumpkin with 1 tbsp red curry paste, lime juice, and a pinch of lime zest. Puree into a creamy sauce, adding broth or coconut milk as needed for consistency (think: Alfredo sauce). Stir in a light drizzle of coconut aminos or soy sauce (if desired) plus more curry paste or lime to taste. Heat until warm on the stove then stir in cooked pasta until lightly coated.

from Recipes Blog https://happyherbivore.com/2019/10/vegan-pumpkin-curry-pumpkin-mac-pasta-sauce-gf/

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raincityeats · 5 years

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FINALLY made it to @autostradamain last week and boy, it did not disappoint. Had a gorgeous red kuri squash in walnut pesto to start then their delicate meatballs in a fresh tomato sauce and finally, the bucatini cacio e pepe. I DREAMT OF CACIO E PEPE on a regular basis when I was pregnant but as I had to limit my carbs cuz of high blood sugar, I had to resist. But now that our little #benjibromley is here, bring 👏 it 👏 on. We’ve already made plans to return in a couple weeks for my birthday dinner 🤓 #glutton #raincityeats #autostrada_vancouver #pasta #cacioepepe #meatballs #rileypark #vancouver (at Autostrada, Main Str) https://www.instagram.com/p/BqBB_8Hns-t/?utm_source=ig_tumblr_share&igshid=1oyoz4psvx3op

#benjibromley #glutton #raincityeats #autostrada_vancouver #pasta #cacioepepe #meatballs #rileypark #vancouver

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signaturekitchen · 7 years

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What are the best culinary pumpkin varieties for cooking?

There’s more to pumpkins than Halloween. Edible pumpkins and winter squashes have been around for thousands of years – in fact, they’re one of the earliest domesticated plants on Earth. Native Americans have long used pumpkins and squashes for cooking in everything from soups to breads, and the vegetable is a staple of traditional Mexican cuisine too. Did you know that pumpkins can be grilled, baked, steamed or boiled and used to create endless delicious recipes?

These days, pumpkins are grown all over the world, with the USA, Canada, Mexico, India and China being the biggest international producers. In the UK, pumpkins and squashes have seen somewhat of a revival in recent years. From wholefood stores to farmers’ markets, allotment gardening, horticulturists like Seed Parade and even some supermarkets, an array of edible pumpkin varieties are now easily available. If you’re looking to grow your own from scratch, try – where you’ll find everything from cool

What’s the difference between a pumpkin and a squash? Botanically speaking, pumpkins, squashes and gourds are all members of the Cucurbitaceae family, which encompasses over 100 genera and more than 700 species, not all of them edible. In popular parlance, ‘pumpkin’ tends to be used as a catch-all description to include any kind of pumpkin or winter squash.

Pumpkins for Halloween If you’re going to cook with pumpkin, it’s important to bear in mind that edible varieties vary from those grown for Halloween carving. These are specifically bred to be large, mostly hollow and with a flat(ish) bottom. Unfortunately, the flesh of your typical Halloween pumpkin is watery and bland and won’t give your dish much flavour; in some cases, it may even put you off. Best left for carving, decorative Halloween pumpkins include

• Connecticut Field • Jack O’Lantern • Evergold • Dill’s Atlantic Giant • Jack of All Trades • Big Max

Culinary pumpkins Contrary to Halloween varieties, pumpkins and winter squashes bred for food have much more to offer in terms of flavour, colour and nutrition. Pumpkins not only taste great but, being low in calories, fat and sodium but high in fibre, vitamins and minerals, they’re good for you too!

Many different varieties can now be found in the shops, or indeed grown in your garden or allotment. From the ubiquitous cream coloured, peanut shaped Butternut Squash to pumpkin varieties of all sorts of weird and wonderful shapes and hues – let’s take a look at some of the different types of pumpkins you can use for cooking.

• Butternut

One of the most common winter squash vegetables, this is a favourite in both savoury and sweet dishes and can be baked, stuffed, stir fried or steam cooked. Did you know that Butternut Squash Bisque is a favourite appetizer in Mexico?

• Sweet Dumpling This is a small squash with a cream coloured skin with dark green ridges on the outside, and soft greenish to orange flesh on the inside. With a slightly sweet taste, it’s great for baking and can be cooked whole.

• Uchiki Kuri

Resembling the shape of a giant onion, this winter squash is also known as a Japanese Squash, Orange Hokkaido, Red Kuri or, unsurprisingly, Onion Squash. It is thick skinned and has the most intense orange red colour with a golden flesh that is smoother and harder than Butternut Squash. Perfect for cooking anything from simple soups to creamy curries, the Kuri has a distinctive sweet chestnutty flavour.

• Carnival With a taste not unlike Sweet Potato or Butternut Squash, this pretty multi-coloured squash has a hard skin speckled in deep green, light green, orange and cream. Great for use in soups, baked in the oven or steamed.

• Small Sugar This heirloom mini pumpkin has an intense orange colour and a slightly ribbed skin. Its sweet bright yellow flesh is perfect for soups and pies. Just don’t forget to roast and puree your pumpkin first.

• Spaghetti

Also known as Noodle Squash, Vegetable Spaghetti or Vegetable Marrow, the name of this shiny cylindrical yellow squash stems from the fact that its flesh splits into spaghetti-like strands. It is often used in pasta or baked and eaten simply with garlic and butter.

• Crown Prince

The unusual ‘squashed’ shape and grey or silver-blue skin makes this winter squash stand out. Pick it up and you’ll be surprised how heavy it feels. A Crown Prince has bright orange flesh and a very appealing taste, which makes it ideal for cooking. It’s particularly brilliant for soups and roasted in the oven.

• Kabocha A dark green coloured winter squash with a pumpkin-like shape and a hard skin, this is also known as a Japanese Pumpkin. Its flesh is deep yellowy-orange and has a buttery, tender texture when cooked. Kabocha has a rich flavour that is perfect for all kinds of culinary uses.

The post What are the best culinary pumpkin varieties for cooking? appeared first on The Kitchen Think.

Via Mike James http://www.thekitchenthink.co.uk

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tinydetectivestudent-posts · 7 years

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Winter Squash: Going Beyond the Popular Musky Pumpkin

With its origins in Mexico and Central America, winter squash is a basic crop among Amerindians, who ate flowers, seeds of meat and plants and pumpkins used as containers and utensils.

The name "winter squash" is a little misleading. Although many are grown throughout the year, these beautiful pumpkins are usually planted during the warm months and harvested before the first frost. Stored in a cool and dry place, winter squash can be enjoyed throughout the fall and winter - hence the name.

With a few exceptions, such as spaghetti squash, winter squash is a good source of beta-carotene, vitamin C, potassium and fiber. Seeds - roasted or dried - are an excellent snack and a good source of protein and magnesium, among other nutrients.

I have often enjoyed in the colder months, winter squash pack tons of flavor and remarkable versatility in the kitchen. Although these pumpkins can be eaten raw, the meat acquires a smooth and creamy texture and flavors alive when cooking. Winter squash can be enjoyed in sweet or salty preparations and often roasted, although cooking, boiling and microwaving are also common methods of cooking. Season with maple syrup, ginger or cinnamon or add onion, garlic and herbs for a savory flavor.

Although all types of meat have a bright yellow or orange inside, winter squash come in large and small sizes, and the outside can be smooth or rough and a shade of red, yellow, green and blue. Some have edible rinds, although most do not. The size varies from soft ball 1 to 2 pounds of Hubbard squash, which can weigh more than 20 pounds.

Select firm squash, no spots or weak spots and ones that are heavy for their size.

Go beyond the pumpkin pumpkins and ash folk and explore new and tasty ways to brighten an autumn plate or winter.

Squash kabocha

"Kabocha" is a Japanese word for squash. Less fiber than other pumpkins, kabocha smooth yellow pulp is sweet with notes of honey and becomes creamy when cooking. Kabocha is an ideal puree soup or pie filling and is available all year round in green and red varieties.

Pepper squash

Like its namesake, pepper squash is available throughout the year. In only 1 to 2 pounds, peppered squash has a fiber graphic of 9 grams per cup and provides more than 25 percent of the recommended daily potassium value. The sturdy exterior makes it ideal for cooking with the skin.

Squash Delicata

Oblong with green stripe warning, this pumpkin has a soft and creamy flesh and sweet flavor. Delicata squash is delicious simply roasted or stuffed with whole grains or other salty garnishes. Combine with Parmesan, walnuts and herbs like rosemary for sylvestre a tasty touch.

butternut squash

Excellent orange and sweet and sweet flavor, pumpkin is an excellent source of vitamins C and A, with more than 6 grams of fiber per cup. Enjoy this grilled pumpkin all year round or thrown into soup, stew or smoothies.

Sweet pumpkin

Sweet pumpkin dumpling is small band, weighing less than 2 pounds. With a tender, edible crust, the sweet pumpkin can be cut in two, stuffed and roasted for a fast and colorful food.

Squash Red Kuri

Sometimes called red baby hubbard, red kuri squash is native to Japan. Its smooth, creamy yellow flesh has a chestnut flavor. Because of its hard crust, red kuri is the best roasted skin and scurried to enjoy.

Pumpkin sugar

Squat and sweet, sugar pumpkin is one of the most popular winter squash and provides less than 50 calories per cup. Roast or pureed in soup, pie and other desserts, or oatmeal. Always available, pumpkin and canned sugar is usually available in supermarkets.

Carnival Squash

A hybrid peppercorn squash and sweet dumpling, the carnival squash resembles holidays abroad. It roasts its rich sweet and sweet flavor. Use in all recipes as pumpkin or ash substitute.

Buttercup Squash

Resistant to peel when it is raw, buttercup squash has a sweet pulp is firm and a little dry. With a rich flavor of potatoes as sweet, this pumpkin is better baked with skin, steamed or mashed.

Squash spaghetti

Significantly lower in vitamin A than other pumpkins, this pale yellow variety provides a crispy, stringy, noodle-like meat when cooking. A pleasant slightly sweet substitute for pasta, sweet flavor, is a canvas sauce of perfect olive oil or tomato based.

Hubbard squash

With a dark green color crust, orange or pale blue squash hubbard can reach up to 20 pounds. Soft and granular meat makes it ideal for grinding or mashed in a sauce or pie filling.

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health1information · 7 years

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Winter Squash: Going Beyond the Popular Musky Pumpkin

With its origins in Mexico and Central America, winter squash is a basic crop among Amerindians, who ate flowers, seeds of meat and plants and pumpkins used as containers and utensils.

Select firm squash, no spots or weak spots and ones that are heavy for their size.

Go beyond the pumpkin pumpkins and ash folk and explore new and tasty ways to brighten an autumn plate or winter.

Squash kabocha

Pepper squash

Squash Delicata

butternut squash

Sweet pumpkin

Sweet pumpkin dumpling is small band, weighing less than 2 pounds. With a tender, edible crust, the sweet pumpkin can be cut in two, stuffed and roasted for a fast and colorful food.

Squash Red Kuri

Pumpkin sugar

Carnival Squash

A hybrid peppercorn squash and sweet dumpling, the carnival squash resembles holidays abroad. It roasts its rich sweet and sweet flavor. Use in all recipes as pumpkin or ash substitute.

Buttercup Squash

Resistant to peel when it is raw, buttercup squash has a sweet pulp is firm and a little dry. With a rich flavor of potatoes as sweet, this pumpkin is better baked with skin, steamed or mashed.

Squash spaghetti

Hubbard squash

With a dark green color crust, orange or pale blue squash hubbard can reach up to 20 pounds. Soft and granular meat makes it ideal for grinding or mashed in a sauce or pie filling.

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