(makes 8) Ingredients: 2 cups self-rising flour 1 cup cooked and pureed winter squash ¾ ounce cold unsalted butter, chopped 1 tablespoon chopped sage 1-2 tablespoons milk Directions: 1. Preheat the oven to 350 F. Line a baking tray with baking paper. 2. Sift the flour into a a bowl […]
Squash
from Main Course Vegetarian Pleasures by Jeanne Lemlin serves 8 as a main course ¼ cup olive oil 2 medium onions, finely diced 4 garlic cloves, minced 2 large parsnips, thinly sliced 2 carrots, thinly sliced 1 tiny (1 pound) winter squash (butternut, acorn, or delecata) 12 cups vegetable stock […]
Autumn Vegetable Soup
*recipe is the The Greens Cookbook by Deborah Madsion *recipe is for a single parchment package; alter recipe according to number of people to be served ½ cup winter squash, cut into ¼ inch cubes 2 to 3 tablespoons leeks, chopped into ½ inch squares or smaller ¼ teaspoon garlic, […]
Winter Squash and Leeks Baked in Parchment
Rinse but don’t peel summer squash. Spears and matchsticks are a great addition to summer salads. Roasting squash is efficient when you are heating the oven for something else. Slice or quarter large squash; cut small squash in half. Brush with oil; sprinkle with herbs and salt. Place in a […]
Tips on Preparing Summer Squash:
Farmer John’s Cookbook 1 lb white beans, soaked overnight and drained 1/4 cup olive oil, divided 1 whole head garlic (stem and roots removed) 1 bay leaf 1 large onion diced 4 cloves garlic, thinly sliced 1 tbls minced fresh sage 1 tsp cumin pinch dried red pepper flakes 1 […]
Squash and Kale with White Bean Stew
from Moosewood Low Fat Favorites 4.5-5 cups vegetable broth 1 cup minced onions 2-3 tsp olive oil 1 1/2 cups arborio rice 1/2 cup dry white wine (optional) 2 cups peeled and cubed winter squash (3/4-1 in cubes) 3 packed cups stemmed and chopped kale 1/8 – 1/4 tsp nutmeg […]
Squash and Kale Risotto
from Vegan Planet 1 large or 2 medium winter squash 2 cups water, plus more as needed salt 1 cup couscous 1/4 tsp cinnamon 1/4 tsp ground cardamom 1/8 ground cloves 2 tbls olive oil 1 large yellow onion 1 garlic clove minced 2 cups chopped mushrooms 2 tsp peeled […]
Baked Winter Squash with Moroccan Couscous Stuffing
From Eating Well INGREDIENTS * 2 small summer squash, (about 12 ounces) * 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided * 1 tablespoon extra-virgin olive oil * 1 tablespoon thyme * 1/4 teaspoon salt * 1/4 teaspoon freshly ground pepper […]
Roasted Squash and Fennel
from “Vegetables from Amaranth to Zucchini” 3 lbs tender squashes of any size or shape about 1/2 head fairly large garlic cloves 1 large onion 1 tsp salt 2 tbls corn oil 1 cup tightly packed basil, mint or parsley leaves (feel free to use one or all of these […]