Right about now most of the jack-o-lanterns round here are looking like they need dentures. The others have been nibbled at by various nocturnal creatures. It’s not pretty. But I was able to put the little pumpkin that’s been decorating my kitchen counter to good use. I made him into a delicious risotto. But first I roasted the seeds with olive oil and more of my special spice mix. I told you that stuff would come in handy. I roasted them at 350 for 15-20 minutes, checking and stirring every 5 minutes. They came out extra crunchy […]
Serves: 4 to 6
- 1 yellow onion (chopped)
- 3 cups cubed butternut squash
- 1 celery stalk
- 4 peeled carrots
- 1 teaspoon ginger
- 1 teaspoon minced garlic
- salt and pepper (to taste)
- 6 cups low-sodium vegetable broth
- 2 Tablespoons Garden of Life Coconut Oil
- 1 cup red lentils (soaked overnight and rinsed)
1. Chop carrots and onion.
2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
3. Add the ginger, garlic, carrot and celery.
4. Sauté for a minute or two and then add the lentils, squash and the stock.
5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.
Source: Lentils and Squash Soup
- 2 Tbsp butter (use olive oil for paleo)
- 1 Tbsp olive oil
- 1 onion, peeled and chopped
- 1 shallot, peeled and chopped
- 1 Granny Smith apple, peeled and coarsely chopped
- 1 inch piece of fresh ginger, peeled and sliced
- 1 tsp mustard seed
- 1 tsp coriander seed
- 1 tsp curry powder
- 1 medium butternut squash, peeled, seeded, and rough chopped
- 26 oz box chicken stock (I use vegetable stock)
- 2 bay leaves
- salt and fresh pepper
- juice of 1/2 lemon
Recipe & Instructions here…: The Perfect Butternut Squash Soup
Spicy Fall Stew Baked in a Pumpkin
Serves 2 w/leftovers
1 medium onion, diced (1 cup)
2 Tbs. olive oil, divided
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
½ tsp. dried oregano
½ lb. tomatillos, husked and quartered (1½ cups)
1 15-oz. can hominy, rinsed and drained
¾ tsp. salt
1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
2 oz. grated sharp Cheddar cheese (½ cup packed)
1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
2. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.
3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.
5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).
Source: Vegetarian Times
Fall break is approaching, and I am looking so much forward to going home for a week 🙂 If I needed to pick one season when I miss home most, it would be fall. Colorful vineyards, misty walk…
Source: Tarte d’Automne
Source: Maple Roasted Butternut Squash
Who has been thirsty for Thursday?! I know I have. Here’s a recipe for a Pumpkin Spice Latte (or PSL as it’s called on social media, because there’s simply no time to type three …
Tip: Choose the lighter colored pie pumpkins or what they call sugar pumpkins, they are sweet and less watery than the orange ones you usually buy to carve..
Cut the top from the pumpkin and scrape out the stringy membranes and seeds.
Cut the pumpkin into large pieces and place in a roasting pan.
Pour ½ cup water into the bottom of the pan and cover with foil.
Bake 45-60 minutes or until pumpkin is soft and easily pierced with a fork.
Scrape the soft pulp from the skin into a food processor or blender and puree.
Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.
Roast Pumpkin Seeds
Rinse seeds under cold water and pick out the pulp and strings.
Place seeds in a single layer on a non-stick baking sheet and, if desired, sprinkle with your choice of no-salt seasonings.
Bake at 225 degrees F. until lightly toasted, about 45 minutes, checking and stirring frequently.
Sprinkle on salads, mix into healthy baked recipes or use as a topping for soups and entrees.
Cinnamon & Sea Salt Roasted Pumpkin Seeds
2 cups pumpkin seeds
3 Tbsp coconut oil
2 tsp cinnamon
1/2 tsp all spice
1/4 tsp coarse sea salt
Preheat over to 350 degrees.
In a strainer, wash the seeds until all the guts are washed away. Let dry for 20 minutes over a paper towel to absorb excess water.
In a mixing bowl, toss seeds with coconut oil to coat. Spread evenly in a baking pan (use one with sides, like a brownie pan, to make stirring easier) and bake for 45 minutes, stirring occasionally.
Remove from heat and toss with cinnamon, all spice and salt. Serve immediately or store in an air-tight container.
PLANTING, GROWING, AND HARVESTING PUMPKINS
Whether you use them for carving or cooking, pumpkins do not disappoint.
Note that pumpkins do require a lot of food and a long growing season (generally from 75 to 100 frost-free days) so you need to plant them by late May in northern locations to early July in extremely southern states.
Do not plant this tender vegetable until all danger of frost has passed and the soil is warmed, as the seedlings will be injured or rot. (See the Almanac.com/Gardening page for frost dates.)
That said, pumpkins are easy to maintain if you have the space.
Here’s how … Farmer’s Almanac
Coconut Sweet Potato Soup
2 pounds sweet potatoes, peeled and cut into large chunks
1.5 quarts vegetable broth
1 can coconut milk
2-3 cloves garlic
1 inch ginger
1 TBSP curry powder, optional
1 TBSP coconut oil
salt and pepper
Mince the garlic and ginger in a food processor. Saute in coconut oil for about 5 or so minutes over medium heat until softened and aromatic. If using, add curry powder, mix well and saute another minute or so. Add the broth and sweet potatoes, bring to a boil. Reduce heat and simmer 20 minutes until tender. Mash the sweet potatoes and coconut milk, blend well for a thick smooth consistency. Salt & Pepper to taste. Serve hot.
Tomato Sweet Potato Bisque
- 2 carrots, peeled and thinly sliced into round wedges
- 1 teaspoon garlic powder
- 3 cups tomato puree
- 2 cups low sodium vegetable broth
- 1/2 tablespoon italian seasoning
- onion powder to taste
- sea salt & pepper to taste
- 1 tablespoon pure maple syrup
- 1 peeled & cubed sweet potato
- 1/2 cup cooked/mashed gold potato
Add all of the ingredients, except the potato to a pot. Stir well and turn to high heat. Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Let it cook covered on medium-low for 25-30 minutes until the carrots are very soft. Last 15 minutes add the sweet potato. Stir a couple of times during and to check on the carrots. Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, and add the mashed potato. Blend on high until completely smooth and creamy.