Tag Archives: Squash

Fall Favorites cooking

This season I pulled from a lot of my past favorites.

Lemon Coconut Cream Pie

Cranberry Lemon Bread

Candied Mixed Nuts

Blend these up in a food processor and you have an amazing cupcake or coffee cake streusel topping or layered in between fruit, custard and whipped cream or, as the crust for a cheesecake, or in cookie dough… the possibilities are endless.

Chicken & Mushroom Ramen

Fall is the time for soup, but my favorites soup is ramen!

Baked Maple Delicata Squash

Curried Carnival Squash Soup

Spicy Yuchiki Kuri Soup

Spicy Yuchiki Kuri Soup

Ingredients:

1 tablespoon vegetable oil

1 Onion, chopped

5 cloves garlic

2 jalapenos chopped with seeds

1 teaspoons cumin

1 heaping tablespoon Oregano

1 pinch ground roasted ghost pepper

1 1/2 teaspoons salt

1 can white beans, drained

30 oz pureed yuchiki kuri squash

1 quart vegetable stock

2 tablespoons red wine vinegar

1 tablespoon honey

 

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Directions:

Cut 1 yuchiki kuri squash in half and deseed.  Roast, face down at 350 degrees until soft, about 30-40 minutes. Remove from oven and cool, remove skin and puree the soft flesh, set aside.

In a soup pot over medium high heat add oil, onions, garlic and jalapenos, saute about 5 minutes. Add cumin, oregano, salt and ghost pepper, saute about 2 more minutes.

Add white beans, pureed yuchiki kuri and vegetable stock, simmer for 20 minutes, uncovered. Add red wine vinegar and honey then cook for several minutes more. Remove from heat and blend with stick blender until smooth.

 

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