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Pumpkin (or Winter Squash) Recipes, Part 2

October 20, 2013
Galeux d'Eysines winter squash

Galeux d’Eysines winter squash

I like pumpkins and winter squash, and since I grow a lot of them, we eat a lot of them. Steven does eventually get tired of them, but I haven’t yet. This year, we have more than ever, so, who knows, I may reach my limit. I have collected and tried many different recipes and the following are my favorites, except for one; it is not one of my favorites, because I haven’t tried it yet. It does sound really good…

Spicy Coconut Pumpkin adapted from Farmer John’s Cookbook

  • 3 T butter
  • 1 T vegetable oil
  • 1 large onion, thinly sliced (about 2 c)
  • 1 T minced fresh ginger
  • 2-3 t curry powder
  • 1 t finely chopped jalapeno or other hot pepper
  • 1/2 t ground cloves
  • 1/2 t ground cardamom
  • 1 1/2 pounds pie pumpkin, peeled, seeded, cut into 1 inch pieces
  • 1 1/2 c coconut milk
  • 1 T raisins
  • 1 t maple syrup or brown sugar
  • salt and pepper

Heat the butter and oil in a heavy pan over medium heat. Add the onion and saute until light brown, about 20 minutes. Add the ginger and cook for a few more minutes. Stir in the curry powder, jalapeno, cloves and cardamom and cook for a few more minutes, stirring constantly. Add the cubed pumpkin, coconut milk, raisins and maple syrup. Cover and cook over low heat until the pumpkin is tender, about 30 minutes. Uncover and cook until the mixture is thickened to your taste. Season with salt and pepper.

Rockwell dry beans

Rockwell dry beans

Squash and Kale with White Bean Stew adapted from Farmer John’s Cookbook

  • 1 lb dry white beans, ready to cook (soaked overnight and drained)–I hope to get my dry beans ready to sell soon. The Rockwell beans work perfect in this recipe.
  • 1/4 olive oil, divided
  • 1 whole head of garlic (stem and roots removed)
  • 1 bay leaf
  • 1 large onion, diced (about 1 cup)
  • 4 cloves garlic, thinly sliced
  • 1 T minced fresh sage
  • 1 t cumin
  • one hot pepper
  • 3-4 lbs of winter squash, peeled, seeded and cut into 2 inch cubes
  • 3 c vegetable or chicken stock or water (more, if needed)
  • 1 pound kale, stems removed and chopped coarsely
  • salt and pepper

Place beans in a large soup pot and cover by 2 inches of water. Add 2 T olive oil, the head of garlic and the bay leaf. Bring to a boil, partially cover and reduce to a  simmer, cooking until the beans are tender. (Cooking times will vary, anywhere from several hours to 5-10 minutes for my Rockwell beans.) Drain, rinse, and drain again. Remove the garlic head. Heat the remaining 2 T of oil in another large pot, add the onions and saute until translucent, about 5 minutes. Stir in the sliced garlic, sage, cumin, and pepper; saute for a minute or so. Add the squash and stir. Add the stock or water, making sure it covers the squash (add more, if needed). Bring to a simmer and add the kale. Cook until the squash and kale are tender, about 20 minutes. Season with salt and pepper. Stir in the beans and simmer until heated through.

Waltham Butternut--hopefully, they'll be on the list soon

Waltham Butternut–hopefully, they’ll be on the list soon

Sweet Vegetables adapted from Extending the Table

  • 3 c pumpkin or winter squash, peeled, seeded and cubed
  • 2 c coconut milk
  • 3 cloves garlic, minced
  • 1/4 c onion, sliced
  • 1 t ginger root, minced
  • 1/2 t ground turmeric
  • 2 t salt
  • 2 sweet red peppers, thinly sliced
  • 1 red jalapeno or other hot pepper, thinly sliced (optional)

Combine all the ingredients in a saucepan and bring to a boil, then simmer until the squash is tender.

I like to eat this over rice or other cooked grains, like farro or wheat berries.

Winter Luxury pumpkins

Winter Luxury pumpkins

Winter Squash Bars adapted from Simply in Season

  • 2 c winter squash or pumpkin (cooked and pureed)
  • 1 1/2 c sugar
  • 3/4 c oil (or replace part of the oil with applesauce)
  • 4 eggs
  • 1 t vanilla
  • 1/2 t salt
  • 1 c flour
  • 1 c whole wheat flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon (can also add 1/4 t each of cloves, allspice, nutmeg and ginger)

Beat together the squash, sugar, oil, eggs, vanilla and salt in a mixing bowl. Mix in the flours, baking powder, baking soda and spices. Pour into a lightly greased 11 x 17 jelly roll pan. Bake at 350 degrees for 25-30 minutes.

I like to frost it with a cream cheese frosting.

 

I have many more recipes, but I need to stop…and tell you, we are up to 48 gophers now. I think I am getting better all the time at picking where to put the traps. Anyone up for a gopher skin hat?

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4 Comments leave one →
  1. October 21, 2013 6:59 am

    Haha – I’ll take a gopher skin hat! Darn it – just realized I missed placing an order – again! I’m all messed up in my perception of time… Anyway, thanks for the recipes. My family are getting tired of pumpkin soup, no matter how much I try to vary it.

  2. Ingrid permalink
    November 1, 2013 9:55 am

    Where is your gopher recipe? I would bet they go well with squash.

    • jcgarden permalink
      November 3, 2013 8:45 pm

      I think they would…maybe I can find something online…

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  1. Beans (And More Recipes) | June's Corner Garden

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