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edgewaterfarmcsa · 1 year

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FALL CSA WEEK 6

P I C K L I S T

LEEKS - RUTABAGA - CELERIAC - WATERMELON RADISH - RED KURI WINTER SQUASH - BROCCOLI - FENNEL - SPICY SALAD GREENS (ARUGULA & MIZUNA) - TINY RUSSET STORAGE POTATOES BREAD: FROZEN PIZZA DOUGH

It’s a real who’s who of root veg this week- so I won't bore you all with the weather and how it totally dominates our everyday life (as per usual) at Edgewater. But most importantly, let it be known that our field crew drops from 8 to four farmers this coming Saturday when Roy, Garnet, Strong, and Jasper head back home to Jamaica. Can’t get too emotional over their leaving just yet, we have a ton to accomplish before that day- and like most professional farmers do, we will continue to bury our feelings in farm chores: cleaning squash & bagging potatoes. But goodness gracious, they will be missed- and every day until they leave, we will celebrate field crew love via baked goods fresh from the farmstand kitchen. Today it’s carrot ginger muffins. Tomorrow it’s ginger cookies. Thursday, it’s donuts from Jumbo Honey Bun Bakes. Who knows what Friday will bring- But Saturday, there will be hugs and tears.

Pro-tips:

Storage heads up: Friends! Are you experiencing refrigerator overwhelm with all this veg?!? Here is a little heads up, if it is a root or an allium or a squash, and you are not eating it tonite, leave it out… maybe even make yourself a cutesy little counter top cornucopia of CSA goods… OR, if you do not anticipate meal making in the next little bit with said allium, root, or squash, do keep in a cold area of your home- but not freezing! MUDROOMS AND GARAGE SPACES are great places to hold veg. Ray can attest to this, as he often comments on my vegetable hoarding skills as he steps over eurocrates and bushels of beets and onions and squash to enter our house. You too, can start hoarding your veggies today with your fancy ½ bushel box of baby russet potatoes. It will keep for a long time if stored correctly- think cool and dry.

Rutabaga… Because it would not be a proper Fall CSA without a rutabaga.

Let it be known that the rutabaga is by far the least sexy veg. However there is a case to be made for the rutabaga. Like turnips, they roast beautifully when chopped, and taste great as a mash. And people swear by them when paired with pork. Nigel Slater has tons of great recipes to explore around this root. I highly recommend a google sesh searching “nigel slater” and “swede*” for your rutabaga recipe.

*swede is another name for rutabaga

WATERMELON RADISH: What appears to be your everyday root veg on the outside, is actually a ruby diamond on the inside. Slice in half to be wowed, then proceed to eat. Great roasted (like you would a beet), shaved thin in salad or crudite’ it up into spears with dip of choice.

CELERIAC (aka celery root): For those that are experiencing this veg for the first time, again prepare to be wowed. There are sooo many recipes on google for what to do with this alien looking rooty cutie- but the bottomline here, it is a less starchy potato with a hint of celery. Roast in cubes with salt and pep, boil to mash, or follow the next recipe below…

Garden keeper's pie is a cozy vegan main course with beets, lentils, herbs, and a creasy celery root topping. Perfect for a holiday meal.

PREP TIME:45 MINS/ COOK TIME:1 HR 35 MINS/ TOTAL TIME:2 HRS 20 MINS/ SERVINGS 4

FILLING:

1 tablespoon olive oil

1 cooking onion, diced

2 cloves of garlic, minced

1 sprig of rosemary, leaves minced

4 sprigs of thyme, leaves removed and divided

pinch of chili flakes, optional

2 teaspoons balsamic vinegar

5 cups-worth of small diced root or tuber vegetables or squash (I used a mix of butternut squash, carrots & beets)

⅓ cup black or french lentils, rinsed

2 ½ cups vegetable stock

1 teaspoon tamari soy sauce

sea salt, to taste

ground black pepper, to taste

2 teaspoons arrowroot powder

1 tablespoon cold filtered water

CELERY ROOT MASH:

3 cups peeled and diced celery root

2 cloves of garlic, peeled

1 ½ tablespoons olive oil, plus extra

¼ cup unsweetened non-dairy milk

Notes: These are rough measures, but this isn’t a fussy endeavor by any means. You’re just making one big sauté, thickening it with arrowroot, topping it with a rustic mash and baking it until the whole thing bubbles and browns.

Some cooked beans would fill in nicely for the lentils. Just make sure you throw them in closer to the end of the cooking process.

Preheat the oven to 400°F. Lightly oil 4 ramekins/cocottes/mini gratin dishes with at least 8 oz/1 cup capacity. Place dishes on a sheet pan and set aside.

For the filling, heat the 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until very, very soft, about 5 minutes, stirring often. Add the minced garlic, rosemary, thyme, and chili flakes (if using) to the pot and stir. Sauté until the garlic is very fragrant, about 45 seconds. Add the balsamic vinegar and stir. Add the 5 cups of diced vegetables and the lentils to the pot and stir to coat everything in the oil. Season heartily with salt and pepper. Sauté the vegetables and lentils another two minutes or so, stirring often.

Add the vegetable stock and tamari and stir. The liquid should cover all the vegetables and lentils nicely, by about a half inch. Bring the mixture to a boil and then simmer until the vegetables are tender and the lentils are just soft, about 45 minutes. It helps if you place a lid on top of the pot slightly askew, leaving a little gap for air to escape.

When the filling is done, in a small bowl mix together the arrowroot powder and cold water. Scrape this slurry into the pot with the filling and stir to mix it in. Remove the pot from the heat.

For the celery root mash, place the diced celery root and garlic cloves in a medium saucepan. Cover the vegetables with cold water/vegetable stock if you like, and then place the pot over medium heat. Bring the mixture to a boil and then simmer until the celery root pieces are tender, about 15 minutes.

Drain the celery root and garlic, and place it in a food processor fitted with the “S” blade. Pulse the vegetables a couple times to get them moving. Add the olive oil, unsweetened almond milk, and some salt and pepper. Run the motor on high until you have a cream, homogenous mixture. Check it for seasoning and adjust if necessary.

Divide the filling amongst the 4 oiled dishes. Then, divide the celery root mash among the tops of the 4 dishes, smoothing it out with a butter knife or spatula. Drizzle a bit of olive oil on top of each pie and sprinkle with salt, pepper, and thyme leaves. Place the assembled pies back on the baking sheet and slide into the oven. Bake the pies until the filling is bubbling and the tops are very lightly browned, about 20 minutes.

From The First Mess (thefirstmess.com)/ SERVES: 2-3 NOTES: This recipe is so versatile: use any steamed/roasted/grilled/raw vegetables you like, noodles of whatever persuasion you prefer. But the sauce! Please keep the sauce :)

soba:

2-3 portions of soba noodles (I like a 1:1, sometimes 1:2, noodle + veg ratio, but make as much as you prefer)

1/2-1 full bunch of broccoli, cut into florets (save the stalks for green juice or maybe some pesto?)

sauce:

1-2 garlic cloves, grated on a rasp

1 inch of fresh ginger, peeled + grated on a rasp

1 tbsp tamari soy sauce

splash of maple syrup/brown rice syrup

1/2 tsp light miso

hot toasted sesame oil to taste

2 tbsp olive oil

pinch of cayenne or chili flakes

juice of 1/2 a lime

4-5 brazil nuts, chopped + divided

Cook the soba noodles according to package directions. This usually takes anywhere from 8-10 minutes once your water's boiling. Drain them and rinse with cold water. While the noodles are cooking, in a small bowl whisk/stir together the grated garlic, ginger, tamari, maple syrup/brown rice syrup, miso, hot toasted sesame oil, olive oil, cayenne, lime juice and chopped brazil nuts. Add a little fresh ground black pepper if you want. Set aside.

Steam the broccoli to a point you find enjoyable. I like mine still sorta raw-ish, so once the water's simmering in the pot, that steamer basket hangs out for about 3-4 minutes.

Divide the noodles and broccoli among bowls, drizzle the sauce on top, sprinkle the tops with some extra chopped brazil nuts if you like and serve.

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wildlilackitchen · 4 years

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Weekly Menu

Tuesday, October 13 2020

Lunch: Yakisoba Noodles with Ginger Teriyaki Sauce, Roasted Red Kuri Squash, Edamame, Milk

PM Snack: Yogurt, Bananas, Molasses Sunflower Seeds

Wednesday, October 14 2020

Lunch: Black Bean Soup, Roasted Potatoes, Corn Tortillas, Cucumber Salad, Sour Cream with Lime Zest, Milk

PM Snack: Multi-Grain Rice Crackers, Apples, Sun Butter

Thursday October 15 2020

Lunch: Winter Squash and Apple Soup with Fresh Parsley, Brown Basmati Rice, Crispy Chickpeas, Milk

PM Snack: Corn Muffins with Fresh Corn, Pear Sauce

Friday, October 16 2020

Lunch: Muffin Pan Egg Quiche with Kale, Carrot Sticks and Cornbread

PM Snack: Cheddar Cheese with Apples

Monday, October 19 2020

Lunch: Red Lentil Soup with Brown Rice, Roasted Potatoes and Carrot Sticks, Milk

PM Snack: Whole Wheat Apple- Caraway Scones, Yogurt

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askwhatsforlunch · 3 years

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Caribbean Lobsters

We do not eat lobster very often. Not often at all, actually. It’s only during the Festive Season that you can find some at a good price. So, when we do eat it, I like to make it special. I like Lobster Thermidor heaps, but I wanted to try something different, lighter and inspired from a dish we ate in Guadeloupe during a blissful holiday. Enter these Caribbean Lobsters, which are something special indeed, the deliciously sharp and piquant flavours making it a sun-soaked luxury! I hope you’re treating yourselves to special meals and having a good time!

Ingredients (serves 2):

2 Spring onions

1 large lime

1 thumb-sized piece of fresh ginger

4 fluffy sprigs flat-leaf parsley

1/4 Habanero chili pepper

3 tablespoons avocado oil

1/2 teaspoon fleur de sel or sea salt flakes

2 (350-gram/-ounce) lobsters, cooked

60 grams/2 ounces unsalted butter

Finely chop Spring onions, and spoon into a small bowl. Grate in the zest of half the lime. Peel ginger, and grate it in, too. Finely chop parsley and add to the bowl.

Put on disposable latex gloves, and finely chop Habanero chili. Add to the bowl, and give a good stir, to combine. Then, stir in avocado oil and fleur de sel. Finally, squeeze in the juice of the whole lime, and stir once more, until well-blended. Cover bowl with cling film, and place into the refrigerator at least a couple of hours (overnight is better!)

Bring salted water to the boil in a large pot. Once boiling, plunge in the lobsters, 5 minutes. Then, remove from the water and drain. Let cool slightly.

Using a sharp knife, slice lobsters open vertically, hard shell side down, but not completely. Stuff each lobster with about 2 heaped tablespoons of the ginger and lime herb mixture. Place stuffed lobsters in a baking dish, and leave them, half an hour at room temperature, to marinate.

Preheat oven to 200°C/395°F.

Melt butter in a small saucepan over a low flame. Remove from the heat and stir in remaining ginger and lime herb sauce. Set aside.

Bake lobsters in the middle of the hot oven, at 200°C/395°F, 15 minutes.

Heat butter mixture over a low flame. Take lobsters out of the oven, and generously drizzle with ginger and lime herb butter.

Serve Caribbean Lobsters immediately, with Red Kuri Squash Accras (Vegetarian) and Grilled Pineapple Salsa.

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roomthily · 4 years

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roasted a lil red kuri squash like this second winter storm requires a browned boat of smokey chile sauce i do not make the rules here

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sustainablesabs · 5 years

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Really needed a warming breakfast this morning to take on this cold, rainy day. In true #sustainablesabs form, this hearty oatmeal is made with red kuri squash I roasted from the #farmersmarket on Saturday, and topped with a #homemade cranberry apple sauce with ingredients that were about to get thrown out. Can’t wait to share the 4 ingredient sauce recipe with you guys this week - can you get what the secret ingredient is? Hint: it’s spicy 😜😜 • • • #zerowaste #lowimpactmovement #wastefree #trashfree #plasticfree #nowaste #notrash #noplastic #reduce #reuse #recycle #repurpose #ecofriendly #sustainable #gogreen #yayforearth #reducewhatyouproduce #ourplanetourhome #zerowastecollective #vegan #whatveganseat #vegansofig #plantbased #plantstrong #breakfast #oatmeal #catsofinstagram (at Brooklyn, New York) https://www.instagram.com/p/BqH5Bzinpql/?utm_source=ig_tumblr_share&igshid=1b8nv8r87vam1

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peckhampeculiar · 4 years

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A recipe from The Beer Lover’s Table

Roast Quail and Squash with Yogurt Sauce and Hazelnut Gremolata

Recipe from The Beer Lover’s Table by Claire Bullen with Jen Ferguson

I love the look of quail on a plate: each small bird resembles a perfect, miniature chicken. Quails are juicy when cooked right, but—as a lean meat—become dry when overcooked. Two ways to increase their succulence are marinating them overnight (I favour a Middle Eastern-style marinade here, rich with spice, piquant pomegranate molasses, and zesty orange juice) and spatchcocking (or butterﬂying) them: by removing their backbones and pressing them ﬂ at, they roast quickly and evenly. Make a feast of it: serve your quail with roasted winter squash, and top with a browned butter yogurt sauce and hazelnut gremolata for freshness.

INGREDIENTS

4 quails

1½ tsps ﬁne sea salt

5 tbsps olive oil

1 tbsp ground cumin

2 tsps ground coriander

1 tsp ground allspice

1 tsp ground cloves

1 tsp ground nutmeg

1 tsp ground ginger

2 tbsps pomegranate molasses

1½ tbsps clear honey

2 tsps rose water

Zest and juice of 1 orange

2 tsps sambal oelek hot sauce (optional)

FOR THE YOGURT SAUCE

1½ tbsps (20g) unsalted butter

½ cup (115g) Greek yogurt, at room temperature

2–3 tbsps cold water

Pinch of ﬂaky sea salt (such as Maldon)

FOR THE SQUASH

1 small kabocha, red kuri,or baby hubbard squash (or another similar, thin-skinned variety)

3–4 tbsps olive oil

Flaky sea salt and freshly ground black pepper

FOR THE HAZELNUT GREMOLATA

2 tbsps blanched hazelnuts

Large bunch of fresh mint leaves

Large bunch of cilantro (fresh coriander)

Zest of 1 lemon

1 garlic clove, peeled

½ tsp ﬁne sea salt

SERVES 2-4

PAIR WITH...

A dark Belgian style, like a dubbel or quad. Belgian yeast is known for its fruity, spicy characteristics. Here, those traits play well with the deeply spiced marinade, while the dark malt proﬁ le picks up the roasted notes of the quail and squash.

THREE BEERS TO TRY

Brasseri de Rochefort Trappistes Rochefort 8 (Belgium); Brouwerij Westvleteren Westvleteren 8 (Belgium); Deschutes Brewery The Stoic (US)

METHOD

1. Begin prepping the night before cooking. First, spatchcock the quails: use kitchen shears to snip all the way along one side of the spine and then the other. Discard the backbones (or save for a stock), ﬂ ip the quails over, and ﬂ atten by pressing gently on the breastbones. Generously season both sides of each quail with sea salt. Set aside.

2. To make the marinade, whisk the olive oil and all the spices together in a large nonreactive bowl. Whisk in the pomegranate molasses, honey, rose water, and orange zest and juice. Mix in the sambal oelek hot sauce (if using). Transfer the quails to the bowl and arrange so they are as submerged in the marinade as possible. Cover and chill in the refrigerator overnight.

3. The next day, remove the quails from the fridge about 1 hour before cooking to come to room temperature.

4. Meanwhile, to make the yogurt sauce, add the butter to a small skillet (frying pan) over medium-high heat. Cook for approximately 3 minutes, or until the butter has melted, turned dark amber, and smells nutty (watch closely as the butter will brown quickly). Once the butter is browned, remove from the heat and transfer immediately to a heatproof bowl. Chill for 30–45 minutes, or until cool but not solidiﬁed.

5. Preheat the oven to 350°F/180°C/Gas 4. Next, prepare the squash. Wash off any dirt and pat dry. Slice off the stem and then cut in half (no peeling necessary). Scoop out the seeds and gunk from the cavity, and discard. Slice the squash into roughly 1-inch (2.5cm) crescents.

6. Line a large baking sheet with parchment (baking) paper and arrange the squash in a single layer. Drizzle over the olive oil and season with sea salt and black pepper. Flip the slices over and season on the other side. Drizzle over several spoonfuls of the marinade.

7. Line a second large baking sheet with foil and place a wire rack on top. Remove the quails from the marinade and arrange on the rack; they should be breast-side up with legs splayed (this helps them cook quickly and evenly). Spoon over more marinade.

8. Roast the squash in the oven for approximately 20–30 minutes, or until fork-tender. Halfway through, add the quails to the oven and roast for about 18 minutes, or until the marinade has darkened and they are just cooked through (it’s ﬁ ne, even preferable, if they’re a little bit pink in the center).

9. Meanwhile, to make the gremolata, add the hazelnuts to a food processor and pulse until ﬁ nely chopped. Add the remaining ingredients and pulse until ﬁnely mixed and uniform. (You can also use a mortar and pestle, if you prefer.) Set aside.

10. When the quails and squash are cooked, ﬁnish the yogurt sauce by adding the yogurt to a bowl and pouring in the cooled browned butter in a slow, steady stream, whisking constantly to combine. Add the water, 1 tablespoon at a time, and whisk between additions, until the sauce reaches your preferred consistency—it should be thin enough to drizzle. Season to taste with the ﬂaky sea salt.

11. To serve, divide the squash slices between plates and allocate one quail per person (two if you’re especially hungry). Drizzle over the yogurt sauce and top with the hazelnut gremolata.

The Beer Lover’s Table by Claire Bullen with Jen Ferguson, published by Dog ‘n ’Bone Books (£16.99)

Photography © Dog ‘n ’Bone Books

https://rylandpeters.com/

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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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yourhealthyeatinghabit · 5 years

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Adobo Acorn Squash, Crispy Quinoa, and Chimichurri

When it comes to roasted squash, I’m all about big flavors. Give me all the spices and herbs. This adobo acorn squash is the perfect example. The squash is roasted in a great mix of spices and finished with one of my favorite herb sauces. Perfect as a side or add a cup of pinto beans or chickpeas to make it lunch.

Acorn Squash or Bust (not really)

One of my favorite sections in the grocery store is the section that houses winter squash. Some stores have the standard: butternut, spaghetti, and acorn while other stores branch out with red kuri, blue hubbard, and delicata. I love them all for many different reasons and honestly, acorn is usually towards the bottom of this list.

However, acorn works really well for recipes like this adobo squash. I find that acorn, when not overcooked, holds it’s texture well. The flavor is mild enough to support a bit of character in pairings.

Click To Read The Rest […]

from dailygreens https://ift.tt/2C5NXeL

#dailygreens

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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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wildlilackitchen · 3 years

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Weekly Menu

Wednesday, November 18 2020

Lunch: Rice Noodles with Roasted Kuri Squash, Edamame, Sunflower-Based Peanut Sauce, Milk

PM Snack: Apples with White Cheddar Cheese, Sunflower Butter, Apple Jam

Thursday November 19 2020

Lunch: Mini Muffin Pan Quiche with Broccoli, Oatmeal with Cranberries, Milk

PM Snack: Tortilla Chips with Guacamole

Friday, November 20 2020

Lunch: Black Bean Burgers with Homemade Whole Wheat Rolls, Oven-Roasted Potatoes, Romaine Lettuce, Tomato, Milk

PM Snack: Pumpkin Scones, Butter, Apple Jam

Monday, November 23 2020

Lunch: Red Lentil Soup with Carrots, Cornbread with Butter and Cranberry Chutney, Milk

PM Snack: Bananas with Yogurt

Tuesday, November 24, 2020

Lunch: Broccoli-Cheddar Soup, Pumpkin Scones, Crispy Chickpeas, Milk

PM Snack: Oatmeal with Apples, Cranberries, Raisins, Sunflower Seeds

Wednesday, November 25 - Friday, November 27th - No School, Thanksgiving Break

Monday, November 30, 2020

Lunch: Winter Squash and Apple Soup, Edamame, Brown Rice, Milk

PM Snack: Tortilla Chips with Guacamole

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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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jmuo-blog · 6 years

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New Post has been published on https://jmuo.com/for-a-killer-thanksgiving-vegetarian-main-dish-st/

For a Killer Thanksgiving Vegetarian Main Dish, St...

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[Photographs: Vicky Wasik]

All About Cheese

Everything you need to know about eating and cooking with curds

We all know what to expect each year at Thanksgiving. There are logistical headaches, including the annual game of fridge-space Jenga and the monumental task of trying to serve a lot of hot food to a lot of people, all at the same time. As for the food itself, there will be stuffing, gravy, cranberry sauce, the turkey, pie, and the inevitable appearance of that “signature side” some twice-removed cousin always brings, even though you diplomatically twice-reminded them that they really didn’t need to go to the trouble this year.

One thing that can’t be counted on for Thanksgiving dinner—a vegetarian centerpiece. Most vegetarians are experienced at cobbling together a holiday meal of side dishes, which isn’t awful, but it often means forgoing the best items on the menu (stuffing, a gravy moat for mashed potatoes, the iconic turkey). Dinner can end up feeling like an afterthought.

Attempts at inclusivity in the form of tofurkey are a lot like your uncle’s conversational use of “lit” and “AF”—well intentioned, but painfully out of touch. To be fair, pulling off a vegetarian alternative to a large roast of meat is no simple task.

For one, there aren’t many vegetables that have the scale to be presentation-piece-worthy on their own. And, while whole roasted heads of cauliflower are definitely having a moment, they aren’t exactly holiday comfort food. Forcing a like-for-like vegetable-as-meat parallel isn’t the answer.

Instead, we can embrace the sides-as-main-course angle and just put a bit more thought into it to come up with a cohesive and satisfying dish. By using ingredients that most people already have on hand for Thanksgiving dinner, I was able to come up with a well-considered vegetarian main course that’s not only a complete thought but also a dinner-table stunner. Behold: the stuffed roast pumpkin.

Stuffed pumpkins are one of the few made-for-Pinterest foods that are as tasty as they are adorable. They’re classic cold-weather comfort food, a genre that the French have on lock (cassoulet, anyone?).

In France, this dish is commonly made using a squash varietal called potimarron, which gets its name from a combination of the French terms for “pumpkin” (potiron) and “chestnut” (marron). This squash is known as red kuri here in the States, borrowing the Japanese word for “chestnut” (kuri).

As these names suggest, kuri squash takes on a rich, nutty flavor when roasted. Potimarron farci (stuffed kuri squash) can be filled with any number of ingredients, beginning with a hearty base ingredient like lentils, rice, or grains. My favorite version uses pieces of dried bread as a foundation, saturating them in cream, cheese, and herbs to make a savory bread pudding, in a pumpkin. Traditional recipes load up the hollow gourd with salty pork parts, but to make this vegetarian, I obviously left those out.

My mission was to create a vegetarian stuffed pumpkin that felt even more at home on the Thanksgiving table. I wanted to create a main course that delivered all those classic autumnal flavors, while also providing the visual wow factor of a holiday roast.

I started by using sugar pumpkins instead of red kuri squash, since they’re more widely available in the United States (plus, they deliver a true jack-o’-lantern look), but then added a kabocha squash purée to the filling, which introduces a nutty flavor similar to that of the red kuri squash.

I also replaced the salty pork with sautéed shiitake mushrooms and lacinato kale, sprinkling in toasted pepitas and pecans for a nutty crunch. A generous amount of warm-spiced heavy cream and Gruyère cheese should lay to rest any concerns that going vegetarian has to mean compromising richness.

All of these components get layered into the pumpkins, which I paint with a salty-sweet miso-honey glaze before roasting. Yup, you can eat the whole thing, skin and all. I’m not always one for foods acting as cooking or serving vessels (big fan of the We Want Plates subreddit right here), but this is no chowder in a sourdough-bread bowl; this is a Thanksgiving stuffed pumpkin to make the turkey-eaters jealous.

Bake What Your Menu Gave You

Before we embark on this roasted-pumpkin journey together, I want to make clear that this recipe is not meant to be rigidly prescriptive. Like cassoulet, this dish has humble roots, and, as Kenji pointed out in his treatise on French stewed beans and meats, it’s the kind of recipe that is designed to make do with what is available.

For our purposes, that means filling your pumpkins with whatever you’ve already got for the rest of your Thanksgiving menu. This is a stressful enough meal to execute as it is, so there’s no need to make your life harder just for the sake of a recipe.

Already have bread cubed up and dried out for stuffing? Use that. Don’t have shiitakes, but you did buy a ton of creminis for a stuffed-mushroom hors d’oeuvre? Awesome, those will work just fine. Have more mashed sweet potatoes than you need for that casserole? Sub them in for the kabocha purée in this recipe; nobody will know, or judge.

Oh, and one final thing—if you have only a couple vegetarians coming over to dinner, you should absolutely stuff the extra pumpkins in this recipe with bacon or sausage, or both. Just make sure to mark them in some way, or Thanksgiving dinner could get even more uncomfortable than usual (and that’s saying something).

Before You Begin: Pick Your Pumpkins

One ingredient you will need to get is pumpkins. No, you can’t repurpose the rotting jack-o’-lantern that’s been sitting on your front stoop since October. Sorry. What you’re looking for are small “sugar pumpkins” that roast up creamy-fleshed and sweet (truth in advertising!). As with all winter squash, pick pumpkins that are mostly blemish-free, with no visible bruising, soft spots, or mold.

A common refrain calls for choosing specimens that “feel heavy for their size” when you’re selecting squash. I’m not sure I lift enough squash in my life to know exactly what that means, and certainly don’t condone pumpkin body-shaming, but in this case, you’re looking for four sugar pumpkins, and one kabocha squash, that all weigh around two pounds each. (Of course, you can double or triple or even halve this recipe, if desired.)

How to Make Thanksgiving Vegetarian Stuffed Pumpkins

Step 1: Prepare and Par-Roast the Squashes

Once you have your pumpkins, it’s time to get to work, starting with all of the squash. First, halve the kabocha, and use a spoon to scrape out the seeds and stringy pulp.

Next, prepare the sugar pumpkins. It’s just like prepping a bunch of mini jack-o’-lanterns—use a paring knife to take their tops off, then go in with a spoon to perform the same seeds-and-pulp surgery. Make sure to clean the undersides of the tops as well (again, a paring knife gets the job done quickly), and try to avoid the temptation to carve a face.

Now, let’s talk squash seasoning. While we’ll be stuffing the pumpkins with plenty of savory goodies, it’s important to properly season the pumpkins themselves. In early rounds of recipe testing, I took a light approach with salt and pepper on the pumpkins, and it made for an uneven dish, as the muted flavor of the pumpkin clashed with the confident seasoning of the filling.

I hate eating at restaurants where dishes come with instructions telling you, “In order to enjoy this properly, make sure you get a bit of everything in each bite.” Food shouldn’t require a user manual; every component of a dish should be well calibrated for seasoning.

In this case, that means drizzling and rubbing the flesh of the pumpkins and kabocha with olive oil before seasoning them assertively with kosher salt and freshly ground black pepper. The oil provides not only fat and flavor but also a more adhesive surface for the salt and pepper to cling to.

I arrange all the squashes on a parchment-lined rimmed baking sheet and pop them in the oven to roast for about an hour, until the kabocha is tender and the pumpkins have just begun to soften. Once they come out of the oven, I set the baking sheet aside to cool, removing the tops of the pumpkins to allow steam to escape.

Par-roasting the pumpkins before stuffing them not only speeds up the final baking time on the back end of the recipe, but also ensures that the finished stuffed squashes are perfectly cooked inside and out. That’s especially important given that the pumpkins’ flesh requires a longer cooking time than the stuffing ingredients, many of which are already cooked prior to roasting. While the squashes are in the oven, there’s plenty of time to put together the other components for the filling.

Once the kabocha is cool enough to handle, scoop out the flesh and roughly mash it in a bowl with a large spoon. Season it with salt and pepper, then set it aside.

Step 2: Cook the Mushrooms and Kale

While the pumpkins are par-roasting, I turn my attention to sautéing the mushrooms and kale. I start by heating a couple of tablespoons of oil in a 12-inch skillet until shimmering, then add a full pound of thinly sliced shiitake mushroom caps. At first, this may look like a ton of mushrooms overcrowding the skillet, but don’t sweat it—let the shiitakes do all the sweating.

They’ll soon cook down, releasing water, and once that’s happened, they’ll begin browning. Make sure to actually let them get some good color. You don’t want to rush things and end up with a sad pile of steamed mushrooms. If your skillet gets too dry and begins to smoke, you can always add a touch more oil and reduce the heat a bit.

Once the shiitakes are golden brown, I push them to the outer edges of the skillet and add the kale. Again, what initially seems like an overcrowded skillet will soon be much more manageable as the kale wilts down. We aren’t looking to fully cook the lacinato here, just wilt it slightly, as we still want it to have a little texture and bite in the end. (Lacinato kale is much sturdier than the curly stuff, and therefore better suited for this recipe.)

I repeat the process of pushing everything to the outer edges of the skillet, then add a few tablespoons of butter to its now-empty center. Once the butter melts and begins to foam, I add minced shallots, garlic, and chopped fresh thyme, then stir constantly for a few seconds, just until I’m hit with the sweet smell of alliums and the woodsy aroma of crackling thyme. I finish the mushrooms with some sherry, plus a touch of sherry vinegar for acidity.

Step 3: Whisk Together the Spiced Cream

As I mentioned in the beginning, this filling is essentially a savory bread pudding, and that means we need some creamy liquid to moisten and bind everything together. While there aren’t any eggs in the recipe, I do use plenty of cream, cut with a little whole milk and seasoned with plenty of warm spices, including cinnamon, nutmeg, ginger, and clove.

Step 4: Layer the Stuffing

Gather together the rest of the stuffing mise en place: cubed and dried bread, shredded Gruyère, and the toasted pepitas and pecans. It’s time to load those pumpkins up.

First things first—we’ll be layering all of the components inside the pumpkins, twice. Keep that in mind as you begin dividing the ingredients between the pumpkins. I layer everything in the following order: a large spoonful of the mashed kabocha, a small handful of bread pieces, then some of the mushroom-kale mixture, followed by the pepitas and pecans, and then a showering of Gruyère.

To finish off the first layer, I pour half of the cream mixture into the four pumpkins, then use my hands to gently press everything down and evenly saturate the ingredients with the spiced cream.

Repeat this layering process once more, making sure there’s a good amount of Gruyère peeking up over the rims of the pumpkins, so it can get gooey and melty in the oven.

Depending on the size of your pumpkins, you may have some leftover filling ingredients. I’m of the mindset that for a project like this it’s always better to have a little extra than not enough. If you have enough stuff left over, you can always put everything in some small ramekins and bake them, sans pumpkin.

Step 5: Glaze the Pumpkins

Since the goal is for every bite to be well seasoned, that means we have to give the pumpkin skins some attention. If we’re willing to spend the time tending to the delicious, burnished, crispy skin of a Thanksgiving turkey, then pumpkin skins should be afforded the same care and consideration, and here that means a glaze.

I wanted to make sure that glazing the pumpkins wouldn’t make them too sweet, as I’m not a fan of dishes that are billed as “savory” but then pile more sugar onto the natural sweetness of squash. We’re trying to make a main course, not dessert. I decided on a simple mixture of red miso, honey, and a little bit of water—the salty funk of miso pairs really well with root vegetables, while the honey balances out that salinity and provides subtle, floral sweetness that isn’t overbearing.

After whisking this mixture together, I use a pastry brush to paint the glaze on the pumpkins. This step, I want to stress, is totally optional. If you don’t have miso kicking around in your fridge, don’t worry about it. The pumpkins will be delicious, glazed or not.

Step 6: The Final Roast

We’re now in the home stretch. Place your pumpkins back on that parchment-lined baking sheet, and roast them, without their tops, until that top layer of Gruyère is melted and lightly browned and the pumpkins are fully tender. (Use a paring knife to check them; the blade should be able to pierce the pumpkins with little resistance.)

Open the oven, replace the tops on your gourds, and bake them a few more minutes to make sure every bit of pumpkin is heated through. If you’re at all worried, you can always use an instant-read thermometer to double-check that everything is hot (at least 150°F/66°C in the center).

Take them out of the oven and let them cool for a few minutes, until the cream settles down a bit. All you have to do now is carefully transfer them to a serving platter and portion them out as you see fit. You can either carve them up with a knife and pop a serving spoon in each one for cheese-pull scooping, or, if you have some famished vegetarians on your hands, just serve them individually. One pumpkin should be more than enough for two people, but it’s Thanksgiving. Unbuckle that belt, and do you.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

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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.

from Blogger http://ift.tt/2pkV2Ti via IFTTT Dietitian

#DietitianIFTTT #Blogger

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health1information · 7 years

Text

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.

Dietitian from Blogger http://ift.tt/2pkV2Ti via IFTTT

#Dietitian

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