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Winter Squash

Curried Squash Soup
Spring Hill member, Linda Harding, shares this recipe:

2 tablespoons olive oil
1 large organic onion, diced (about 2 cups)
4 – 6 cloves garlic, minced (about 2 tablespoons)
2 tablespoons fresh grated ginger
2 teaspoons whole cumin seed
2 teaspoons whole coriander seed
1 butternut squash or 2 acorn squash, peeled and cubed (about 3 cups)
6 cups vegetable stock (or chicken stock)
2 teaspoons sea salt
1 teaspoon freshly grated black pepper
1 cup organic cream

Heat olive oil in a large heavy bottomed soup pot over medium heat; add onion and cook until translucent, about 7-8 minutes. Reduce heat to low; add garlic and ginger and cook 5-6 minutes, stirring often. In a mortar and pestle, or in a spice grinder, grind cumin and coriander seeds; add spices to pot and continue cooking 2-3 minutes. Add squash and stock; turn heat up and bring to a boil. Reduce heat, cover and cook until squash is tender, about 25 minutes. Puree soup in small batches until smooth. Season with salt and pepper. Add cream and heat through. Check seasonings and adjust. Serves 6-8

Delicata Creamy Squash Soup
Amy Segelbaum passed along this recipe which she highly recommends! I’m looking forward to giving it a try..."Roasted squash lends a delicate sweetness to this creamy soup. Onions, chicken stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup."

3 delicata squash, halved
lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Quinoa with Moroccan Winter Squash and Carrot Stew
from www.epicurious.com
Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.