Minneapolis Vegan Meetup Message Board › Squash Recipes
|A former member||
Thanks to Lindy for sending these to me to share. -- Dallas
Squash Soup (from my friend Barb's kitchen)
Melt 4 Tbsl Earth Balance.
Add a couple shallots. Saute' 3 lbs butternut squash, cut in 1/2, scrape out seeds and pulp ( keep the seeds and pulp). Add seeds and pulp to shallots and Earth Balance. Saute' 4 minutes. Cut squash in quarters, add 6 cups water and 1 1/2 tsp salt, put in a steamer. Cook 30-45 minutes. Strain liquid broth. Scoop out squash from shells and puree broth and squash. May also add 1 tsp brown sugar and Heavy soy creamer if desired.
Coconut Pumpkin Soup (from my friend Anna's kitchen)
1T curry paste
1T peanut butter
1T olive oil
clove garlic diced
cinnamon, nutmeg or allspice
1 stalk lemon grass
2 c fresh pumpkin
Saute shallots and garlic in olive oil, add peanut butter and curry and lemon grass, add vegetable stock and simmer to reduce. Stir in pumpkin and cook slowly. Add coconut milk just before removing from stove. Garnish with cilantro.
Spagetti Squash (from my friend Charle's kitchen)
Pierce the whole shell several times with a large fork or skewer and place in baking dish.
Cook squash in preheated over (375F) approximately one hour or until flesh is tender.
Once the squash is cooked, let it cool for 10-20 minutes so it will be easier to handle, before cutting it in half and removing the seeds. Pull a fork lengthwise through the flesh to separate into long strands.
Note: If the squash is undercooked after cutting, place it back in the over for 10-20 minutes until the flesh separates easily.
2 T Earth Balance
1 T olive oil
1 1/2 lbs fresh or canned tomatoes
Salt and freshly ground pepper
Pass tomatoes through a food mill. Place a saucepan with the Earth Balance and olive oil over medium heat, and when the Earth Balance is melted, add the tomatoes and simmer 15 minutes. Taste for salt and pepper.
Once the spaghetti squash is cooked and separated, combine with the heated tomato sauce and serve.
Creamed Mushrooms and Squash (I've also used this recipe without the squash and added green beans - it's awesome!)
1 pound mushrooms, sliced
2 small zuchinni or yellow squash, finely chopped
Small onion, chopped
1 teaspoon dill weed
salt and pepper to taste
T Tablespoon oil
1/2 cup water
1 1/2 cups soy milk
2 Tablespoons unbleached white flour or whole wheat pastry flour
2 Tablespoons nutritional yeast (optional)
Stir fry mushrooms, zucchini or yellow squash, onion and spices in oil and water over medium heat for 10 minutes until squash is tender. Add soy milk, flour, and nutritional yeast. Stir until sauce is thick.
Squash Fries (From the kitchen of Hungry Girl) Servings 2-4, Cook time 30-60 min.
1 medium butternut squash (~ 2 lbs)
1/8 teaspoon kosher salt
Use a sharp knife to remove the ends of the squash.
Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife.
Cut squash in half lenghtwise and then scoop out all seeds.
Next, cut squash into French Fry shapes. Use a crinkle cutter to make authentic looking crinkle cut fries (they'll taste great any way you slice 'em though).
Using a paper towl, pat squash pieces firlmy to absorb any excess moisture.
Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt.
Toss squash to evenly distribute salt and then transfer to a large baking pan spayed with nonstick spray. Use two pans if needed. Squash pieces should lie flat on the pan (I would just use my pizza stone)
Place pan(s) in the oven and bake 40 minutes or so (longer for thick cut fries, shorter for skinnier fries), flipping half way through baking. Fries are done when they are starting to brown on the edges and get crispy.
Roasted Winter Veggies
4 lbs assorted root vegies: turnips, celeriac, carrots, beets, winter squash, whole shallots, onion wedge.
3 Tablespoons olive oil.
Dried or fresh herbs: e.g. Rosemary or Thyme
5 garlic cloves minced.
2 Tablespoon balsamic vinegar
Heat oven to 400F. Cut vegetables. Toss with olive oil. Spread on baking sheet or in roasting pan and roast 30 minures (cut denser vegies smaller).
I have found this to be a wonderful aeromatic and easy to prepare dish.
15 oz fresh gnocchi
2 tbsp olive oil
10 oz butternut squash, peeled, halved, seeded & roughly chopped
1 tsp sugar
finely grated zest of 1 lemon and 1/2 the juice
32 oz Earth Balance
2 tbst chopped fresh rosemary
salt & pepper to tast
green salad, to serve
1. Cook the gnocci according to the package directions. Meanwhile heat the oil in a small frying pan and saute the butternut squash for 5 minutes until tender. Sprinkle with the sugar and lemon zest and saute 1 minute more, until slightly carmelized.
2. Melt the Earth Balance in a small pan. Stir in the lemon juice and chopped rosemary and season with salt and pepper to tast. Drain the gnocci and stir into the butternut squash. Stir well to combine.
3. Spoon into warmed serving bowls, then drizzle the lemon and rosemary sauce on top. Serve with a green salad.
Winter Squash Risotto
1 medium to large butternut squash (Keep the parings and seeds and membranes)
8 cups water
2 tablespoons olive oil, plus more for roasting
1 large onion, thinly sliced
6 large cloves garlic, minced
1/4 teaspoon freshly grated nutmeg
1 1/2 cups uncooked Arborio rice
3-4 tablespoons mnced fresh sage or 1 1/2 teaspoons crushed dried sage
1/2 pound spinach, small leaves or coursly chopped
1 tablespoon fresh lemon juice
1/4 cup lightly roasted pine nuts (pignolios)
1/4 cup minced fresh parsley
Preheat the oven to 425F. Cut the squash in half lenghtwise, the cut each hald crosswise into cubes. In a bowl, lightly drizzle with olive oil and sprinkle with salt and toss to coat. Spread in a single layer in a shallow baking pan and roast in the oven, stirring occasionally, until fork tender.
Meanwhile, add the parings, seeds, and membranes from the squash cavity to 8 cups water in a pot. Add a pinch of salt, bring to a boil, cover, reduce the heat, and simmer to prepare a flavorful stock.
Add 2 tablespoons olive oil to a large heavy-bottomed skillet over medium high heat. Add the onion and saute' for several minutes, until translucent. Stir in the garlic, cayenne, and nutmeg and saute' briefly. Add the raw rice and cook, stirring often, until it is well coated with oil and beginning to lightly brown. Lightly sprinkle the surface with salt.
Strain the stock and set over low heat. Add about 2 cups to the rice and simmer, stirring often, until the liquid is almost absorbed. Add more hot stock to coverthe rice and, again, cook, stirring, until the liquid is almost absorbed. Continue this process until the rice is swoolen and tender. Sprinkle in the sage and add the spinach and lemon juice. Pour about a cup or remaining hot stock around the edge of the pan, cover tightly and cook just until the spinach wilts. toss the risotto with the roasted squash. Taste and add salt if necessary. Serve immediately, garnished with the pine nuts and parsley.
(This recipe and the next From "Mix" the twin cities natural food coops Nov/Dec 2008 issue)