Winter Squash or Pumpkin recipes

Nonna.PapaVino 2012-06-21, 09:50

Curried Cream of Pumpkin Soup

about 5 lb. winter squash (roasted, peeled and cut into 1-inch cubes)
1-2 tablespoons extra virgin olive oil
2 yellow onions, sliced
6 garlic cloves, peeled and smashed
1 tablespoon prepared yellow curry paste, OR curry powder to taste (Vindaloo curry gives a bit of heat)
1 cup dry white wine
1 quart vegetable stock or unsalted chicken broth
1 cup coconut milk
1 cinnamon stick
1/8 tsp. nutmeg
salt and freshly ground pepper to taste
chopped chives and a dollop of sour cream for garnish

In a large pot over medium heat, heat olive oil, add the onion, garlic and curry paste and "sweat" until onion begins to turn translucent and curry is fragrent. Add the white wine and cook until about half the liquid evaporates. Add the vegetable or chicken stock, and bring to a simmer.

Add tender squash to the pot, and stir in the coconut milk, cinnamon, nutmeg, salt and pepper. Bring back to a simmer and cook for about 10 minutes.

Remove the cinnamon stick, and transfer the remaining mixture, in batches if necessary, to a blender or food processor—OR, use immersion blender to blend until smooth—adjust the seasoning, and serve garnished with a dollop of sour cream and a sprinkle of fresh chopped chives.

Those of us who grow our own garlic will probably adjust the amount of garlic called for depending on how pungent their home-grown garlic is. Six medium cloves is for mild supermarket garlic.

Nonna.PapaVino 2012-06-21, 09:56

Baked Potimarron, Kuri or Acorn Squash with ginger butter

Heat oven to 350 degrees F

Wash squash and cut in half. Scoop out seeds. Cut a small slice from the side opposite the cut side to make it easier to keep upright while baking. Place cut halves in a baking dish. In each cavity of the squash, place 2 T. butter mixed with 1/4 tsp grated fresh ginger and a light sprinkling of freshly grated nutmeg.

When squashes are tender, which depends on the size of the squash (about 35-45 minutes), remove baking dish from oven and turn oven to broil. Using a pastry brush, brush the ginger-nutmeg butter pooled in center of squashes over the cut sides, return to oven and broil until browned. Serve immediately.

**sanderson** 2015-09-21, 21:42

John, can you explain how you modify this basic recipe?

http://www.rachaelray.com/recipes/pumpkin-cheddar-and-chipotle-soup

johnp 2015-09-23, 05:04

Sorry I haven't checked the forum in a while. We modified the recipe by using more squash (a lot) than it called for, less cheese than it called for and a least doubled or more the chipotle peppers and adobo sauce. We were making almost three times the amount of the recipe so we just kind of winged it and it turned out great. One item we did not use were the pumpkin seeds, didn't feel like the soup needed them.

**Scorpio Rising** 2015-09-29, 15:57

That sounds amazing, John thanks for the recipe!

OK news flash, you can literally plop a whole (washed) winter squash like butternut or spaghetti or I suppose whatever in your crockpot, set it on low, go to work, come home, and it is DONE! Cut it in half, scoop out the seeds, etc., and then scoop out the meat and YUM!!!

I just hate dealing with the butternut, like to avoid chopping off my fingers at the knuckle as much as possible!

johnp 2015-09-30, 05:23

Last night we had one better. We always have leftovers and they seem to pile up in the frig. Last night we decided to make hash. We had leftover bbq. ribs, vinegar bbq. sauce, so we started. Cut up sweet peppers from the garden and sautéed with onion. Added the cut up pork and the leftover Hopi squash. Put it on plates and poured on the bbq. sauce. Wow Laughing

**AtlantaMarie** 2015-10-01, 06:04

I want to remind everyone that if you decide to can some of your winter squashes, make sure they are in cubes and not mashed.

You CANNOT can mashed pumpkin, etc. It is too thick for the heat & pressure to get in the middle and you run the risk of botulism. (From what I understand, the canned "pumpkin" you see in the stores usually isn't pumpkin. It's their special blend of sweet squashes specially grown for that application. Gee, fooled at the store again... Go figure! Shocked

)

**Scorpio Rising** 2015-10-01, 14:20

Wow, Marie, 2 things I learned today!

http://www.thekitchn.com/whats-actually-in-your-canned-pumpkin-puree-ingredient-intelligence-69123

Good old Libbeys!

Nona, that curry sounds wonderful, too. Yum!

**sanderson** 2015-11-05, 12:59

I found this recipe today and was wondering if intact Halloween pumpkins would be okay. http://www.popsugar.com/food/Curry-Pumpkin-Soup-25765395

**Scorpio Rising** 2015-11-05, 14:53

sanderson wrote:I found this recipe today and was wondering if intact Halloween pumpkins would be okay. http://www.popsugar.com/food/Curry-Pumpkin-Soup-25765395

I don't see why not, unless your pumpkin is a bigger type one. If it is a smaller one, I think they have nicer texture...but really, you are going to purée it anyway, why not!

**walshevak** 2015-11-05, 15:43

Scorpio Rising wrote:That sounds amazing, John thanks for the recipe!

OK news flash, you can literally plop a whole (washed) winter squash like butternut or spaghetti or I suppose whatever in your crockpot, set it on low, go to work, come home, and it is DONE! Cut it in half, scoop out the seeds, etc., and then scoop out the meat and YUM!!!

I just hate dealing with the butternut, like to avoid chopping off my fingers at the knuckle as much as possible!

I microwave them whole until soft and do the same thing. Learned to do this this overseas when the knives in the little rental kitchen were not something you wanted to take to a winter squash.

Kay

Wish I could find my recipe for Thai Sweet Potato soup. Very similar to the pumpkin curry but with coconut milk, Thai chili paste, and peanut butter.

**Scorpio Rising** 2015-11-05, 19:51

Ooh, Kay, sounds delicious!

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Winter Squash or Pumpkin recipes

Winter Squash or Pumpkin recipes

Baked Potimarron, Kuri or Acorn Squash

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