Squash or Pumpkin Recipes

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Most recipes calling for winter squash or pumpkin are pretty much interchangeable. Use whatever variety of squash you have available.

Spicy Coconut Pumpkin
(adapted from Farmer John's cookbook)

My daughter gave me a little sugar pumpkin from her CSA farm but if you don't have one a winter squash would work equally as well.

I served the dish with brown basmati rice and some chutney.

3 tablespoons butter
1 tablespoon vegetable oil
1 large onion (about 2 cups) thinly sliced
1 tablespoon minced fresh ginger
2-3 teaspoons curry powder
1 small jalapeno pepper, chopped (I removed the seeds for a bit less heat)
1/4 teaspoon cardamom
1 1/2 pounds pie or sugar pumpkin, peeled and cut into 1 inch pieces
1 can coconut milk, either regular or lite
1 tablespoon raisins
2 teaspoons maple syrup or brown sugar
salt and freshly ground pepper

Heat the butter and oil over medium heat in a large frying pan with a cover. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger, cook for another minute or two. Stir in the curry powder, jalapeno and cardamom. Cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is too thin, let it cook down until it is as thick as you prefer. Season with salt and pepper.

Val's Baked Butternut Squash with Apples
(from Cooks.com)
This dish is very easy to make and is an excellent side dish.
1 1/2# butternut squash
1/4 cup melted butter
1 tablespoon flour
3-4 apples
1/2 cup brown sugar
1/2 teaspoon mace

Peel squash and cut in 1/2 inch slices. Peel and core apples and slice as for pie. Arrange squash in a 9 inch square pan (or other 2 quart size dish). No need to grease the pan. Top with apples. Mix together the brown sugar, flour and mace and sprinkle on top of the apples. Add melted butter. Cover and bake for 1 hour at 350 degrees.

A note on vegetable peelers. I have a swivel vegetable peeler recommended by America's Test Kitchen. However, I think a Y shaped vegetable peeler is essential for peeling hard squash. I have an Oxo Good Grips version.

Here's a picture so you can see the type that I mean.




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