Butternut Squash and Coconut Cream Soup
1 medium butternut squash (any winter squash)
1 cup coconut milk or coconut cream
1 teaspoon green curry paste, or more to taste
1/2 teaspoon toasted cumin seeds
Cut squash in half lengthwise, scoop out seeds, lightly olive oil the flesh, and place in a baking dish cut side down. Bake in 400 degree oven for an hour, or until fork goes through the skin and flesh easily. Cool, then scoop out the flesh into a food processor. Add other ingredients and process until smooth and creamy. Heat, chill or serve at room temperature drizzled with good quality olive oil. This would also be delicious with lemongrass. May also be ladled on a plate and topped with roasted meat, cooked greens and roasted sage potatoes.
Basic Winter Squash
pre-heat oven to 350 degrees
Cut your winter squash in half, scoop out the seeds (clean and roast with olive oil, salt and a little sugar) and put the squash cut side down in a flat pan with sides. Put water in the dish enough to come up the side of the baking dish about 1/2 inch. Put in the oven and bake about one hour. Checking to make sure you keep water in the bottom. The squash will have brown skin and soft flesh. Take the squash out of the oven and let cool until you can handle it. Scoop out the squash into a bowl. Depending on the flavor of the squash I sometimes add:
Salt & Pepper
Mix it all up and serve warm.
FYI: I have also substituted any of our winter squash for the pumpkin in pumpkin pie and it worked wonderfully.
Cranberry Acorn Squash: Molly Bartlett, Silver Creek Farm
1/4 cup raw fresh cranberries
1 small apple, cored, chopped into small pieces
1/8 cup currants
1/4 cup apple cider or orange juice
3/4 tablespoons honey or maple syrup
1/2 tablespoon melted butter
1 acorn squash, cut in half, seeds removed
Heat oven to 350 degress. Combine cranberries, apples, currants, apple cider or orange juice, honey, butter, and salt in a saucepan. Heat until berries are just tender. Place squash in an oven proof pan. Fill cavities with fruit. Cover dish and bake until squash is tender, about 30-40 minutes. Makes 2 servings.
Spaghetti squash have pale yellow skin, oblong shape. The flesh of the squash is stringy like spaghetti! They are often baked or boiled and then the mildly sweet flesh is scooped out and topped with sauce.
To bake: cut in half lengthwise (the long way). Scoop out the seeds and pulp. Place cut halves face down on a baking sheet. Add water to baking sheet surface, about half inch “deep”. Bake 350 degrees – until halves are completely soft and starting to collapse (45 minutes to 1 hour, size/ variety dependent). Remove from oven, Scoop out and top with a sauce! Yum!
Quite a bit of canned “pumpkin-pie filling” is actually one or another orange fleshed winter squash (not even “pie pumpkin”). So, don’t think I’m too nuts. Acorn-squash-for-pumpkin filling is fantastic!
Pumpkin or Winter Squash Pie
This is super tastey, use your acorn winter squash! So tastey it was gone before I could get a picture of it!
One 9-inch single-crust pie (buy it or make it. I won’t offer crust recipe here, my typing’s too slow!)
Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare with sweetened condensed milk, substitute 1 1/2 cups sweetened condensed milk for the heavy cream and do not add white sugar.
2 – 3 large eggs, see above
Whisk in thoroughly:
2 cups cooked pumpkin or squash puree (see basic winter squash recipe on our website, use the search function)
1 1/2 cups heavy cream or evaporated milk
1/2 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated or ground nutmeg
1/4 teaspoon ground cloves or allspice
1/2 teaspoon salt
Warm the piecrust in the oven until it is hot to the touch, leaving the filling at room temp. Pour squash mixture into the crust and bake 35-45 minutes, until firm. Cool completely on the rack. The pie can be refrigerated for up to 1 day. Serve cold or at room temp.
this is pumpkin (really WINTER SQUASH) cake – YUM says the family!
Pumpkin (Squash) Cake
super tastey, again, use your acorn squash!
1 1/4 cups honey
1 cup mild vegetable oil
2 cups cooked mashed pumpkin or winter squash
2 1/2 cups unbleached white flour (up to 1 cup of which could be whole wheat pastry flour)
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
8 ounces softened cream cheese
1/4 cup pure maple syrup
Yields 3 9-inch layers
Preheat oven to 325 degrees F. Lightly oil 3 9-inch cake pans.
Cream the honey, eggs, oil and pumpkin or squash. In a separate bowl, sift together the dry ingredients and then add the wet mixture, stirring until smooth. Fold in the nuts. pour the batter into the prepared cake pans. Bake for 25-30 minutes, or until the cake is done. Cool the layers on a rack.
Whip the softenend cream cheese with the maple syrup until light and fluffy. When the cake has cooled, spread the frosting between the layers and on the top and sides.