At this time of year, I make the most of the Fall Harvest with many delicious Pumpkin and Squash Recipes…
There’s so many different kinds of squash varieties. I never get tired of squash and I’ll cook with them several times a week from now until the supply runs out in early spring. I also make beautiful displays with them on our dining room table for Fall decorations. Whenever I find squashes for sale, I tend to buy far more than I need, but they have amazing staying power (they’ll keep happily for weeks, if not months) is just one of their many charms.
Here are just a few of my favorites –Roasted Pumpkin Soup: the bowls are the actual the pumpkin shell! It’s food arts and crafts, which my kids love and it’s delightful! The flavors of sautéed onions, garlic, curry spices, brown sugar and pumpkin have our home smelling like an authentic bohemian harvest moon festival! Another favorite is Moroccan-Style Acorn Squash: it’s different but so flavorfully with veggies, lean organic beef and bulgur grain mixed all together with perfect spices that oh so satisfying. I’m always on the hunt for new healthy pumpkin and squash recipes!
I’m so happy that Fall is here…
Ali in the Valley
Roasted Pumpkin Soup
2 pounds of sugar pumpkins or butternut squash (halved and seeded)
1 onion (peeled and quartered)
2 garlic cloves (peeled)
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups of low-sodium vegetable stalk
Preheat oven to 450*. Cut pumpkins in halves and scoop out seeds from pumpkin. Set pumpkin bottoms on 2 large baking sheets also combine onion and garlic on the baking sheet. Add 2 tbsp oil and 2 teaspoons salt all over the onion, garlic and pumpkins inside and rims. Bake 45 to 55 minutes, or until the flesh is soft and golden brown, but before the squash start collapsing. Let pumpkins cool, scoop cooked flesh from pumpkins, leaving enough flesh so that pumpkins keep their shape. Transfer pumpkins and vegetables to a medium saucepan, heat over medium. Pour in 2 cups of stock; Puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups of stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Stuffed Acorn Squashes
2 medium acorn squashes (about 2 pounds, halved and seeded)
2 teaspoons extra-virgin olive oil
3/4 pound ground beef (95 percent lean)
2 teaspoons coarse salt
1/2 medium onion (finely chopped)
4 garlic cloves (minced)
3/4 cup bulgur wheat
2 cups water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley (chopped)
2 tablespoons toasted pine nuts (optional)
reheat oven to 400. Place the squashes, cut sides down, in a casserole dish. Bake until tender – about 40 minutes. Meanwhile, heat oil in a skillet, add organic ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through. Transfer beef to a bowl, keeping as much cooking liquid in the skillet as possible. Add onion, and cook about 5 minutes. Add garlic, and cook about 1 minute. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered 5 minutes. Fluff with fork and add reserved beef, raisins, parsley and pine nuts. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into the bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 15 minutes. Garnish with parsley!