Incredibly easy to make. Cut into medalions, drizzle with maple syrup and butter or oil. Bake at a range from 350 – 400 degrees until a fork easily inserts into the flesh. Check in 20 minute incriments.
Category Archives: Squash
Curried Carnival Squash Soup
I posted about this recipe a few years back and I make it every year with a different type of squash. In my original recipe I was using acorn squash. Most winter squash have about the same flavor and texture with a few exceptions, so they are quite interchangeable.
Here is the recipe I am using.
And here is the curry powder I am using.
Fall Photo Gallery 2017
Acorn Squash Coconut Curry Soup
The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.
Ingredients:
3 acorn squash, cut in half and de-seeded
1/2 onion, chopped
2 tablespoons avocado oil
1 tablespoon curry powder
4 cups chicken or vegetable stock
1 cup coconut milk
1/2 teaspoon ground nutmeg
salt & pepper
Instructions:
Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.
Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.
Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.
Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.
August Cooking Projects
My goal has been to be more diverse in my cooking, and learn more vegetarian recipes. I’m doing pretty good so far here are some of my successes. I had a failure also with black bean falafel.
Americanized Asian Food
Really I just need to not give Chinese fast food places my money soo… I have taught myself how to make Honey Walnut Shrimp and Orange Chicken this week. They were both a success (and I made a really big mess in my kitchen!). Now if I can find the right recipe for Cashew Chicken I will be set!
Seafood
Salt Block Shrimp with Balsamic Portabella. Balsamic vinegar is a bit of a pain scrubbing off of a salt block I must say. Cedar Plank Salmon, unfortunately I still don’t like Salmon but I did try to like it(again).
Vegetarian
Grilled Zucchini and Purple Carrots with Falafel and Dill Sauce. Om nom nom! I could eat this every day but I had a terrible, horrible, very bad, not good experience with black bean falafel a few days later so I am taking a short falafel break.
Summertime Kitchen
Recent Cooking Projects
While I was seeing if the pans were going to come falling down on me(new hooks) I made my first batch of Black Bean Soup. I didn’t find a whole lot of variation in the basic recipes that are out there.
Blackbean Soup
2 cups of dried Blackbeans
4 cups low sodium Vegetable or low sodium Chicken broth
4 pieces bacon(optional)
1 bellpepper
3 cloves garlic
1 small onion
1 tsp cumin
1 1/2 teaspoons chili powder
salt to taste
1 tablespoon Worcestershire sauce(optional)
fresh cilantro
avocado
lime
sour cream
I started with 2 cups of dried beans, soaked them and rinsed them, then added 4 cups of broth and brought that to a boil then reduced it to simmer for about 1 1/2 hours. Then while the beans are coming to a boil, in a separate pan I cooked 4 pieces of chopped bacon. Add bacon to beans and then use the bacon fat to sauteed 1 bellpepper, 3 cloves worth of minced garlic and 1 small onion. After 1 1/2 hours add cumin, chili powder, salt, and Worcestershire. Continue to simmer another 1 1/2 – 2 hours.
Use the cilantro, lime, sour cream and diced avocado as a topper.
Grilled Yellow Squash
Leave it to me to never run out of things to do with squash. I used olive oil, ‘everyday seasoning’ from Trader Joe’s and garlic for the squash. For the falafel I am giving some frozen store bought ones a try, I saturated them in some olive oil before grilling. Made a sauce with sour cream.
Rice Pudding
Easy way to use left over plain rice from dinner. Add a ratio of 1 cup rice rice 1 1/2 cups soy milk, 1 cinnamon stick, a splash of vanilla, a handful of raisins, and a handful of brown sugar. Bring to boil and cook about 20 minutes, remove cinnamon stick.
Also this week has been full of coffee ice cubes, best thing ever in the summer time. Make sure you’ve got a good coffee. There’s too much good coffee out there to drink bad coffee.
Iced Coffee
1/2 cup of cow, soy or almond milk
6-8 coffee iced cubes
1/2 cup cold coffee (brewed strong)
1 tablespoon(or more!) condensed sweet milk
Ambercup Squash with Garlic and Thyme
Ingredients
1 small or medium sized ambercup squash
2 tablespoons coconut oil
2-3 cloves garlic
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/8 teaspoon salt
Directions
Cut one small to medium sized ambercup squash in half and deseed. Place face down on a baking dish and bake for 40 minutes at 350 degrees.
After removed from oven flip over and allow to cool to a temperature you can handle before scooping the flesh away from the skin with a large spoon, discard skin.
In a medium frying pan heat coconut oil, mince and saute garlic until it becomes fragrant and begins to brown slightly. Add squash, thyme, salt and pepper to the pan. Reduce heat to medium low and stir with a fork to mash the squash with until it becomes like mashed potatoes, cook for several minutes more to let the flavors mingle. Serve warm.
