Posts tagged ‘Squash’

April 18, 2011

Squash Coconut and Wild Rice Curry

The weather has been so crappy this week-end. Depressingly crappy. It was awfully cold and windy, plus we got rain, hail, snow and everything in between.

I went out for my first run on Saturday and it was so cold, I thought I was going to pass out. Seriously, I had a harder time dealing with the cold than I did with the fact that I was running and my heart was pacing like a maniac and I was totally out of breath. What I wouldn’t have given for a good warm hat and a pair of gloves.

That being said, I’m still fairly happy with my first run of the year. I thought I would go easy on myself and do only 4 km, which I expected would take me approximately 30 minutes. Well, I did it in 25:32! Not bad, not bad.

Now if only it could get warmer out. I’d much rather run on a hot and humid summer day than on a cold and extremely windy and humid day of what seemed like winter!

Mind you, it was the perfect kind of weather for my squash curry inspiration. That one turned out absolutely fantastic! I am not a big fan of “Indian” tasting dishes. Let’s just say curry, turmeric and the likes aren’t spices that you’ll see me use often. But they brought so much flavour to that recipe, without being overly present. I’m glad I decided to add them. The taste of the coconut milk was very subtle and delicate but contributed extensively to bringing all the flavours together, while the hazelnuts added a nice crunch, a lot of depth and, well, an extremely pleasing nutty flavour.

The recipe makes a huge pot, enough for 5 or 6 hungry people. Since there were only 2 of us eating, I have lots of leftover, which means I get to have some again later this week, or maybe even tonight!

And it will probably taste even better now that the flavours have marinated for a while…

YUM! Can’t wait!

Ingredients
(serves 5-6)

  • 1 small turnip, peeled and diced
  • 1 butternut squash, peeled, seeded and diced
  • 1 acorn squash, cut in half and seeded
  • 1 tbsp liquid honey
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • ½ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • ¼ tsp ground coriander
  • ½ tsp curry powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup wild rice
  • 2 cups water
  • ½ tsp salt
  • 1 small onion, chopped
  • 2 garlic cloves, roughly chopped
  • 1 can coconut milk
  • 2 cups water
  •  75g roasted hazelnuts, chopped

Instructions

  • Preheat the oven to 400F.
  • Put wild rice, salt and water in a small saucepan. Bring to the boil, lower heat, cover and simmer until all water is absorbed, about 50 minutes.
  • Meanwhile, in a mixing bowl, mix liquid honey through black pepper until well combined. Brush the inside of the acorn squash with this mixture and put the halves flesh side down in a baking dish with about ¼ cup of water at the bottom.
  • Add butternut squash and turnip to the rest of the spice mixture and toss to coat evenly.
  • Line a baking sheet with parchment paper. Drizzle with olive oil. Add turnip and butternut squash and spread to form a single layer; drizzle a little bit more olive oil over the veggies and cook in the oven until nice and golden, about 30-40 minutes, stirring once halfway through cooking.
  • When squash is cooked, take it out of the oven and let it cool for a few minutes.
  • Meanwhile, cook the onion in a large saucepan over medium high heat, until slightly coloured. Add garlic and season with a dash of salt and pepper. To this, add the flesh of the acorn squash and 2 cups water. Bring to boil then simmer for 5 minutes.
  • Purée this mixture in the food processor and return to saucepan (or use a hand blender); add coconut milk, cooked turnip and butternut squash, roasted hazelnuts and cooked wild rice.
  • Stir to combine and ladle into serving bowls.
  • Serve piping hot with whole wheat pita breads

March 1, 2011

Acorn Squash and Sweet Potato Soup

Looks like I’ll be cooking for one a lot in the next days, or weeks. My daughter went to visit my mom and it doesn’t seem like she’s in a hurry to come back and my son, well, he’s barely ever home anymore. That’s what happens when kids grow up. They tend to have a life, you know…

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February 1, 2011

Roasted Winter Vegetables

I always plan my meals ahead of time. Way ahead of time. Every Friday, I make the list of all the meals that we will eat for the next nine days. Sometimes, during the course of the week, meals swap days. Sometimes, meals get bumped for a variety of reasons, and other times the last two get plain crossed off when I start a new list for the upcoming week.

That dish that we had tonight, it had been on my list for at least 3 weeks now, but, for some reason, always ended up getting bumped to the next week. I didn’t want to cross it off. I really wanted to try it.

So this week, it had been scheduled for tonight, and I was really looking forward to eating it, so there was no way I was pushing it again, even though there were only two of us eating and I felt it was a fairly large and complicated meal to cook for a party of two. Especially I had to impose this on my daughter: she was the one who had to make it and she really didn’t feel like eating this.

But, I truly had my heart set on this one, THIS is what I wanted to eat for supper. While I have to admit that the first couple of bites left me a wee bit disappointed, I soon came to change my mind, completely! And so did my daughter! As she was making it, she kept making comments that it didn’t look so bad after all and that she might have a few Brussel sprouts. Oh, and a few pieces of potatoes. And well, maybe a little bit of squash too. Well, she ended up having a full plate and wanting to eat more when she was done, but since she was full, she will have to wait for tomorrow and enjoy some of the (YAY we have some!) leftovers!

We had this as a main course, but it could very well be made into a side dish also.

Here’s a list of what went into this meal:

Ingredients
(serves 4-6)

  • 1 acorn squash, peeled and cut in large chunks
  • 1 sweet potato, cut in large chunks
  • 1 pound Brussel sprouts, cut in half
  • 2 carrots, peeled and cut in large chunks
  • 200g green beens, cut in half
  • 4 small potatoes, cut in large chunks
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1½ tbsp Honey
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp dried parsley
  • 1 tsp salt
  • ½ tsp pepper
  • 4 tbsp water
  • Goat cheese, crumbled
  • Toasted almonds, chopped
  • Fresh parsley, chopped

Directions

  • Preheat the oven to 425 Farenheit.
  • Mix all the vegetables together in a large mixing bowl.
  • In another bowl, mix the next list of ingredients to form a vinaigrette like mixture. Add this to the vegetables and coat well on all sides.
  • Transfer the vegetables to a large baking sheet and cook in the oven for 35-45 minutes, until level of tenderness has been reached, stirring the vegetables occasionally.
  • Transfer onto serving plates and garnish with goat cheese, almonds and parsley.