Archive for the 'Squash, Winter' Category

Stuffed Mini-Pumpkins

Tuesday, January 31st, 2017

Philippe, Tucson CSA

4 mini-pumpkins, preferably the white varieties

2 tablespoons oil or butter

1 onion, chopped

2 garlic cloves, minced

1 bunch winter greens, finely chopped

1 cup cooked rice

⅔ cups shredded Cheddar cheese

¼ cup pine nuts, toasted

¼ teaspoon ground nutmeg

¼ teaspoon red pepper flakes

¼ cup heavy cream

Salt and pepper to taste

Pre-eat oven to 350º.

Cut out the top of each pumpkin and scoop out the seed cavity.

In a medium hot frying pan, sauté onions in oil or butter until transluscent. Add the garlic and sauté for another minute. Add the greens and cook until they start to wilt, about 3 or 4 minutes. Remove from heat. Add the lemon juice, rice, cheese, pine nuts, nutmeg, red pepper flakes, and salt and pepper. Mix well, then stir in the cream.

Divide the filling among the pumpkins and replace the tops. Place them in an oiled baking dish and bake for 1 hour. Make sure the tops don’t get brown (if the tops do get brown, remove them). After 1 hour, test the pumpkins with a toothpick. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Cinnamon Roasted Butternut Squash

Saturday, November 26th, 2016

Philippe, Tucson CSA

There is no need to peel the skin of a butternut squash, unless you prefer it peeled. The skin softens when cooked and provides a pleasant chewy texture to the squash. You can use any winter squash for this recipe.

1 butternut squash

2 tablespoons melted butter or olive oil

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

Salt and pepper to taste.

Preheat oven to 425.

Cut butternut squash in 1-inch cubes. The easiest way to do this is to cut the squash in half where the fat half end meets the slim half, scoop out the seeds from the fat half, then cut each half in 1 inch slices, then cut each slice in 1 inch segments.

Gently toss together all ingredients, then spread the pieces evenly on a baking sheet. Bake for about 45 minutes, or until the ends of the pieces start turning brown, flipping the pieces over halfway through.



Monday, September 19th, 2016

Dana Rosenstein, Tucson CSA

1 medium white onion, chopped
1 to 2 tablespoons garlic, to taste
1 share I’itoi onions (or a handful of scallions) – green tops only
1 sweet red pepper and/or 1 carrot (optional, for color)
1 jalepeño (cut to taste)
1 share okra, tips removed, cut into 1/2 inch pieces
Appx 2 cups pumpkin, cushaw or butternut squash, seeds removed, chunked
Two large handfuls of taro leaves (traditional) or baby spinach leaves, chopped
1 13.5oz tin coconut milk + 1 tin water
1 hot pepper (ghost/habañero/serrano/scorpion), whole!
Pepper/salt to taste
Olive oil
1 tablespoon salted butter

Heat oil to medium hot and sauté onion and onion greens, garlic, as much of the jalepeño as you like and red pepper/carrot (if using) for a few minutes. Add okra, squash, taro, coconut milk and water. Cook on medium-high heat, stirring frequently, until the stew comes to a boil, then simmer on low heat. When the taro leaves have softened, add the hot pepper – whole! Do not burst the pepper! 

The stew will cook through in about 45-50 minutes. Add butter. Remove the hot pepper and use a swizzle stick (traditional), stick blender or transfer stew to blender to purée. The calallo is properly swizzled when the taro is in bits and you can see the okra seeds. 

If you like, you can add whole crab (traditional), shrimp or salted meat (ox tail is traditional) 10-15 minutes before the calallo is ready. The meat must be removed (with the hot pepper!) for swizzling, then placed back in the soup before serving.

Using sweet red pepper, carrots, cushaw or butternut makes a sweeter calallo. 

Roasted Pumpkin Seeds (II)

Monday, November 5th, 2012

Yaron Hadad, Tucson CSA

After Halloween, I just had to find something to do with all the leftovers of pumpkin seeds. Here is an idea that is easy and fast!

1 cup of pumpkin seeds
1 tablespoon salt
2 cups water
1 tablespoon olive oil

  1. After you scraped the insides of a pumpkin and scooped out the seeds, rinse the seeds in a colander. Try to separate them from all the strings.
  2. Cook the seeds with the water and salt. Simply boil for 5-10 minutes. In the meantime, preheat the oven to 400°F.
  3. Drain the seeds, and mix with the oil. Here you can also add some spices to spice-up your life (I made two batches, one with gram masala and one plain, but you should be adventurous…). Spread the seeds over a roasting pan to form a single uniform layer.
  4. Bake for 20 minutes. Easy!
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 2

Orange Soup

Monday, November 5th, 2012

Yaron Hadad, Tucson CSA

3 tablespoons olive oil
1 medium-sized diced onion
3 thinly chopped garlic cloves
1 cup red lentils
3 cups of any orange vegetables diced into ½” cubes (my favorite combo is ½ butternut squash, 1 cup of diced pumpkin and 1 yam)
A small piece of lemon peel
Salt, black pepper and curry
Optional: ½ a chili

  1. Heat up the oil in a big pot and stir-fry the onion until slightly transparent.
  2. Add the garlic and vegetables and keep stirring for 5 more minutes.
  3. Add the rest of the ingredients and the spices, together with 5 cups of water.
  4. When the water boils, cook on low temperature for 25 minutes.
  5. I recommend blending about half of the soup in a food processor and mix it back in. You should get the lemon peel out before doing so.
  6. The soup goes well with fresh cilantro / parsley served on top.
  7. Bon appétit!
Cuisine: Middle Eastern
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 5

About Spaghetti Squash

Monday, March 5th, 2012

The spaghetti squash (Cucurbita pepo) is an oblong variety of winter squash. It is usually pale or dark yellow.  Its flesh is yellow or orange and its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. It has a very mild flavor, and it is usually served with a sauce of some sort, such as a tomato sauce or a basil pesto sauce. It may also be enjoyed simply with salt and butter. The seeds can be roasted, similar to pumpkin seeds.

Spaghetti squash is low in calories yet contains many nutrients, including folic acid, potassium, and beta carotene.

Like pumpkin and other winter squashes, spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. It will keep for about a month at room temperature.

How To Cook Spaghetti Squash

Baking: Pierce the squash several times with a fork and place in baking dish. Cook it in preheated 375F oven for approximately 1 hour or until flesh is tender. When a fork goes easily into the flesh, the squash is done.
Boiling: Cook it in a large pot of boiling water for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwaving: Cut squash in half lengthwise and remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. When a fork goes easily into the flesh, the squash is done.  Add more cooking time if necessary.
Slow Cooker: Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the squash several times with a fork, add to slow cooker, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.

Savory Pumpkin Pie

Monday, November 7th, 2011

Margaret Penner, Tucson CSA

Imagine a delicious pumpkin curry with onions and greens; combine that with the satisfying mouthfeel of traditional pumpkin pie and voila: Savory pumpkin pie!  It started as a daydream of mine last winter and I was unable to find a recipe for anything like it on the web, so I figured out how to make it happen myself.  Like any pie, it’s a multi-step process, but it’s worth the time: I enjoy this dish several times a month.  As we enter the season of abundant greens and winter squash, here is a fresh take on pie.  (Of course, I change the spices and throw in any veggies I want to use up, as the mood strikes, but this is the basic recipe).

1 pie crust (9″)
2 cups pureed pumpkin or winter squash
1-2 bunches greens, chopped
1 onion, chopped
1 can evaporated milk
2 eggs
1 tablespoon curry powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper

Saute greens, onions, and spices in a small amount of olive oil until just
done. Combine pumpkin, evaporated milk, and eggs in a large bowl, stirring until
consistent. Stir the sauteed mixture into the pumpkin mixture and pour into the pie

Bake at 400 for 15 minutes, then at 350 for 45 minutes until knife comes
out clean. Allow to cool before serving.

About Butternut Squash

Tuesday, August 16th, 2011

This familiar winter squash, Cucurbita moschata, is recognizable by its beige skin and curvy bell shape. Inside it has sweet orange flesh similar in color and flavor to pumpkin. It is actually called Butternut “pumpkin” in Australia and New Zealand. It gets sweeter and more orange as it ripens.

Like other winter squashes, butternut squash is harvested at the end of summer, when it reaches maturity. It can be then be stored in a cool place, which makes the skin harden and helps “keep” it longer. Because of this, winter squash must be cooked longer than summer squash, which tend to have soft skins, as they are harvested earlier.

Not a very stringy squash, it is a popular squash for making smooth soups. It may also be roasted, pureed, or mashed for side dishes, as well as baked into pies and muffins. It provides a good source of vitamins C and E, beta-carotene, as well as magnesium and potassium.

Squash Soup

Tuesday, February 8th, 2011

Rachel Yaseen, The Organic Kitchen Tucson

2 pounds of squash or pumpkin (ANY KIND!), peeled and cut into chunks
Enough vegetable broth or water to cover the squash
1 tablespoon olive oil or butter
1 teaspoon salt
2 apples
1 onion
3 cups organic corn (fresh if possible, otherwise frozen)
1 cup coconut milk

Cook squash or pumpkin, salt and broth (or water) in a large soup pot over high heat until it boils.

In a saucepan, heat oil and then add onion. Cook about 3 minutes. Add spices and apple. Cook until apple is tender and then add corn and coconut milk.  Serve warm.

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Tuesday, April 6th, 2010

1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.