Tag Archives: squash

Carnival Squash & Sage Pizza

This is the tastiest pizza ever. I promise.

Carnival Squash & Sage Pizza
1 carnival squash (or acorn squash)
1 small onion, sliced thinly
2 tsp fresh sage, chopped
1/2 tbsp butter
1 tbsp olive oil
salt & pepper
4-5 oz Asiago Fresco cheese
2-4 tbsp parmesan cheese
2 balls of pizza dough (see below recipe)
1 tsp semolina

Preheat oven to 375. Cut squash in half, seed, and place face down on a cookie sheet and bake for 45 minutes or until the squash is tender. Scoop out the squash and chopped coarsly.

Turn oven up to 500 degrees and put a pizza stone in the oven. Let oven heat up for at least 30 minutes.

When oven is nearly heated up, heat butter and olive oil in a 12 inch skillet over med-high heat. Add onions and cook till lightly browned (about 7 minutes). Add sage and cook for another couple of mintues. Add squash and cook for about 30 seconds. Remove from heat. Add salt and pepper to taste.

On a floured surface, roll out each ball of pizza as thin as you can. It will be about 10-12″ round. Sprinkle pizza peel with semolina to keep dough from sticking. Place one round of dough on a pizza peel.

Brush dough with olive oil and sprinkle with a pinch of salt. Add half of the squash mixture on top of the dough evenly (it will probably be cool enough to use your hands). Sprinkle with half of the asiago and a couple of tablespoons of parmesan.

Slide pizza onto the hot pizza stone. Cook for 6-7 minutes.

Pizza Dough (this is mostly copied from Veggie Planet by Didi Emmons)
1/3 cup lukewarm water
1 pinch sugar
1.5 tsp dry yeast
1 tbsp olive oil
2 c unbleached white flour
1 tsp salt
1/3 cup lukewarm water

Mix 1/3 c. lukewarm water with pinch of sugar. Sprinkle yeast on top and the stir the yeast in. Set aside for 10 minutes.

In a food processor with plastic dough blade, mix flour and salt. Add another 1/3 c. lukewarm water, olive oil, to the water-yeast mixture. Add the yeast mixture to the flour. Run the food processor until the mixture forms a ball. If it is not coming together you may need to add another tablespoon of water. After it comes to a ball, mix another 15 seconds. Put dough in a well oiled bowl, cover with plastic wrap, and set in a warm place to rise for an hour or until doubled in size.

Punch down and form dough into 4 balls (single size serving).

Notes –

You can cook the squash while the pizza dough is rising, unless you are using you oven as your warm place.

If you need a warm place for the dough to rise, heat oven to about 120 degrees as you start to make the dough and then turn off the oven. By the time you are done making the dough, the oven will be just about right. You really want it to be about 80 degrees.

You can save extra dough for another time by placing a ball of dough into a ziploc bag which has been coated lightly with olive oil. Store in fridge for a couple of days or put it in the freezer for a couple of months (to thaw put in the fridge the day before you plan to use it).

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Roasted Butternut Squash and Hazelnut Lasagne

This is an old recipe that I’ve been thinking about lately.  I had to search old blog archives to find it and wound up finding it in a sql db backup file.  So, there is no picture on this one.  This would be a good holiday meal or something to serve to company as I remember it is very time consuming.

This recipe is adapted from an epicurious recipe.

ROASTED BUTTERNUT SQUASH AND HAZELNUT LASAGNE

For squash filling:

3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 tsp olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 cup hazelnuts (4 oz)
1 large onion, chopped
3 tablespoons unsalted butter
1 teaspoon minced garlic
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage

For sauce:
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne:
6 oz mozzarella, grated (1.5 cups)
3/4  cup finely grated Parmigiano-Reggiano (3 oz)
3/4 cup finely grated Aged Provolone
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb

Make filling:

Preheat oven to 400 degrees.  Spread butternut squash onto 2 cookie sheets and drizzle olive oil over the squash.  Spinkle with salt and pepper.  Toss to coat.  Cook the squash for 15 minutes.  Stir the squash and swap the tray locations in the oven for even browning.  Cook another 15 minutes.  Remove from the oven and set aside.

Reduce the oven temperature to 350 degrees.  Spread the hazelnuts onto a cookie sheet.  Cook the hazelnuts for 15 minutes, rolling them around occasionally.  Set aside to cool.  When cool rub of the loose skins with a kitchen towel and coarsely chop them.   Set aside.

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes.  Add garlic and cook for about 1 more minute. Add squash and cook for about 1 minute.  Remove from heat and stir in parsley, sage, and nuts. Cool filling by setting aside while making the sauce.

Make sauce:
Heat milk in a medium saucepan on low.  When the milk is warm, cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf.

Assemble lasagne:
Preheat oven to 425F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

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Bestest Soup Evah – Potato, Leek, Carnival Squash, Roasted Garlic Soup

I got 5 lbs of free potatoes from our local natural foods store, Cali’s. They needed to be used up pretty quickly as they were already growing some eyes. I looked around the house to see what I had and came up with a potato, leek, carnival squash, roasted garlic soup. The recipe is below. It is for a Fagor pressure cooker at high altitude. For lower altitude, you probably will need less cooking time. You could also make this on the stove and cook for much longer. But, I think the pressure cooker is integral to get the creamy texture of this soup.

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Creamy Potato, Leek, Carnival Squash and Roasted Garlic Soup

Ingredients:
2 carnival squash
2 heads garlic
olive oil, salt, pepper
1 T olive oil
2 leeks, white parts cleaned and sliced thin
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
a few cranks of pepper
1/4 c white wine
4 c water
2.5 lbs yukon gold potatoes (4 large), peeled and cut into 1.5″ chunks
1/2 T olive oil
2 T fresh parsley
1 not-chicken bouillon cube
1.5 c soy milk
1/2 c Silk soy creamer
2 T Earth Balance margarine
salt and pepper, to taste

Heat oven to 400 degrees. Slice carnival squash in half and scoop out seeds. Rub the cut side with olive oil and place on a foil lined cookie sheet. Bake for 40-50 min, until tender. Meanwhile, remove loose paper from garlic, slice off the tops, and place in a foil packet. Pour about a tablespoon of olive oil over the garlic and sprinkle with salt and pepper. Seal up the foil packet and bake for 50 minutes at 400. Remove everything from the oven and cool for a while. When cool, scrape the squash insides into a bowl and squeeze out the garlic cloves into the same bowl. Set aside for later.

Using the brown function of the electric pressure cooker (or the stove top), cook the leeks in about a tablespoon of olive oil till tender. When leeks are tender, add the dried herbs and a few cranks of pepper. Cook for about a minute. Add the white wine and cook for another minute. Add 4 cups of water and the potatoes. Add 1/2 T olive oil to the top of the liquid to prevent potato foaming in the pressure cooker. Close lid and cook for 7 minutes (less at regular altitude). Quick release when done, and add the squash, garlic, bouillon cube, and 2 T fresh parsley. Close lid and cook for another 3 minutes. Quick release.

If your pressure cooker is non-stick, you might want to use a measuring cup to scoop the soup to another pot for this next step. Add the cream, soy milk, and margarine along with some salt and pepper. Use a stick blender to puree the soup. Add salt and pepper to taste. Serve with a soft roll and a big dinner salad.

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Whole Wheat Pumpkin Chocolate Chip Muffins

With a ton of fresh pumpkin in the fridge, a batch of muffins occurred this weekend. Although I have a couple of good pumpkin muffin recipes, I saw this one by Nicole at Another One Bites the Crust and it looked healthier and easier than the other recipes. These muffins are 100% whole wheat! And, they are really good.

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Modifications:
– High Altitude -> 375 F temperature, 1.5 tsp baking powder.
– I topped mine with some cinnamon sugar.

VEGAN CHOCOLATE CHIP PUMPKIN MUFFINS
from Another One Bites The Crust

1 cup whole wheat flour
1/2 cup whole wheat pastry flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp apple pie spice mix (cloves, cinnamon, nutmeg)
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup semi-sweet chocolate chips (make sure the package says vegan)
3/4 cup almond milk
1 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract

Instructions:
I didn’t feel like cleaning up a million bowls, so all I did was throw everything together until it was all combined. Lazy! I used an ice cream scoop to scoop the batter into my large muffin tins. This recipe made 6 large muffins, so probably 12 small muffins.
Oh, and I baked the muffins at 375 for 20 minutes, and then I upped the temperature to 400 for probably 7 minutes until a toothpick stuck in it came out clean.
These are SO GOOD! I’d call these one of the most fabulous fall treats. They’re perfectly moist with a little bit of added crunch with the oats sprinkled on top. Yum!

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Now don’t ever buy canned pumpkin again!

Ok, you can buy pumpkin puree in a can, but please, just don’t do it in the fall when you can make it yourself. It’s so easy and I’m going to show you how step by step.

First, you want to get some Sugar Pumpkins. These are small cooking pumpkins.
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Preheat oven to 375F. Then, cut the pumpkin in half.
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Scrape out the seeds and guts into a bowl. Keep the seeds and guts. Place the pumpkin halves cut side down on oiled non-stick foil (or you can oil the cut edge of the pumpkin). I usually just drizzle a little olive oil on my foiled sheet pan and then spin the pumpkins cut side around in the oil. Place them in the oven. They are going to cook for about an hour.
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Look at all those great seeds. You didn’t really want to throw that out did you? Pumpkin seeds are highly nutritious and make great snacks (more on that in a minute).
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Separate the seeds from the goo. You can do this by squeezing the goo. Put the seeds on a sheet pan covered in non-stick foil. You don’t need to rinse them. Now you can add some oil and seasonings and roast them. You want just enough oil to lightly coat them. I usually go with a mixture of hot sesame oil, sesame oil, a pinch of five spice powder, and some salt or soy sauce. Pop them in the oven under the pumpkins and cook for 15-30 minutes until well browned. Stir every 5-10 minutes.
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Here is what’s left of my pumpkin. The goo. Now, you can throw this away or you can add it to vegetable stock scraps if you are making your own stock later. Pumpkin guts in the stock is especially good if you are going to make a pumpkin or butternut squash risotto.
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When the seeds are done, they will look like this. Cool and eat.
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When the pumpkin is done, you will be able to poke it and leave a dent. Remove the pumpkin from the oven and allow to cool until you can handle it.
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The pumpkin skin will now just pull away, leaving you with all the good pumpkin. Put the pumpkin into a food processor and blend until pureed.
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Here is what my puree looked like.
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You can freeze this and use it later. I like to freeze it in 1 cup amounts for recipes. Or, you can now go and make some skanky pumpkin squares, pumpkin muffins, or pumpkin waffles!

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I can’t stop making these Skanky Pumpkin Squares

These might be the best thing ever. Every time a pumpkin comes in the house we make these pumpkin squares. And a pumpkin comes into the house about once a week from our CSA.

The recipe is from Vegan Addict. I have tried these with both AP flour and also with White Whole Wheat flour. The latter is a little grainier, but I can’t decide which I like best.

I have had a bit of a problem with the middle sinking a little, but that hasn’t affected the flavor at all. It just provided a larger vehicle for the frosting. I guess I just need to keep making these until I figure out the right high altitude adjustment. 😛

Pumpkin Cake

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Pumpkin Curry

With all that pumpkin in the house, I decided it was time for a pumpkin curry. I was try to recreate a dish that an Indian friend made for me once. I was close and this was good, but we felt like it was missing a sweet element. We never did decide what we would change next time on this so if any of you Indian food cooks out there have an idea, let me know. Maybe it needs tomatoes… or tamarind… or fenugreek…. or… ?

Pumpkin Curry

Pumpkin Curry

1 tsp mustard seeds
1 tsp cumin seeds
1 onion, thinly sliced
2 Tbsp canola oil
2-3 cloves garlic, minced
1″ ginger, minced
1 jalepeno, minced
1 Tbsp Garam Masala
2 tsp curry powder
1/4 tsp tumeric
1 tsp salt (add more to taste at the end)
1 cup water
4 cups pumpkin, cut into 1 inch pieces
4 red baby potatoes, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1/2 large red bell pepper, cut into 1 inch pieces
1 can coconut milk
1 can chickpeas, rinsed and drained
2 Tbsp cilantro, chopped

Add canola oil to a large pot and heat over med-high heat. When the pot is hot, add the mustard seeds and cumin seeds. Cook stirring until they start to pop. Add the onions. Cook until the onions brown (about 7-10 minutes) stirring occasionally to keep the spices from burning. Add the garlic, ginger, and jalepeno. Cook for a minute or two until fragrant. Add the spices and salt. Cook another minute.

Add one cup of water, stir to deglaze. Add the vegetables. Add the can of coconut milk. Cover and lower heat and simmer 30 minutes. When the vegetables are starting to get tender, add the chickpeas and cook another 10-15 minutes. Add the cilantro and server over brown rice.

 

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