Posts tagged ‘Butternut Squash’

WORLD: Squash and Leek Turnovers

I’d forgotten how much I loved this recipe the first time I made it for Buffy and Michael and Jeff’s dad. I made it again today for the employees of the Red Cross. I just finished eating three of these, and I am happy.

Filling:
1 1/2 pounds butternut squash
5 garlic cloves, finely chopped
2 TBSP olive oil
2 large leeks, white parts only
1/2 tsp salt
1/2 tsp dried thyme
1 TBSP fresh thyme, chopped (or 1/4 tsp more of the dried)
2 TBSP miso
3/4 cup cheese (optional) the two I’ve used are Soya Kaas Garlic & Herb and Lisanattie Garlic and Herb Style Almond Cheese

Pastry:
7 cups flour (I use 1/2 spelt flour, 1/2 kamut flour)
1/2 cup oil (or 6 TBSP coconut oil)
1 TBSP sea salt
2 TBSP sweetener
2 cups water

1. Preheat the oven to 400 degrees.
2. Peel, seed, and cut butternut squash into 1/2-inch cubes. Set aside.
3. Prepare filling: Combine 2 cloves of chopped garlic with 1 TBSP oil. Place cubed squash in baking dish. Toss with garlic oil and 1/2 tsp salt.
4. Cover. Bake 25-30 minutes, until squash is tender, but still holds its shape. Do not overcook.
5. Heat remaining oil in large skillet. Add leeks, a dash of salt, and thyme. Saute over medium heat for approximately 2 minutes, until softened. Add remaining garlic. Cover pan, allowing leeks to steam until tender, about 5 minutes.
6. Add miso, mixed with a small amount of water.
7. Toss the squash, leeks, and thyme gently together. Add cheese, if desired. Season filling well so its flavor comes through the pastry.
8. Prepare pastry: Mix flour and oil until crumbly.
9. Dissolve salt and sweetener in water.
10. Combine flour mixture and sweetened water. Mix to form dough. Roll out dough on floured board. Cut into 6-inch rounds. Place approximately 1/4 cup filling on each piece. Wet edges. Press with fork to seal.
11. Bake for 15-20 minutes, or until light brown.

You can use this pastry recipe to make any kind of turnover you can imagine.

This recipe is from Everyday Vegan by Jeani-Rose Atchison

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September 13, 2006 at 4:01 pm Leave a comment

WORLD: Wintertime Chili

This is the first of many recipes in which I discovered that butternut squash was actually quite good.

1-2 TBSP olive oil
1 butternut squash, peeled and seeded and chopped into 1″ pieces
2 medium red peppers
2 small onions
2 stalks celery
2 cloves garlic
1 28-oz can crushed tomatoes
1 16-oz can black beans, drained
1 1/2 cups of cooked pearl barley or frozen corn
2 cups of chicken broth
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper

1. Heat the oil in a large stockpot and add the first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients and bring to a boil, reduce heat, cover and simmer for 1 hour.

This is a variation on a recipe I found at Recipezaar.

August 25, 2006 at 9:53 pm Leave a comment

WORLD: Grilled Cheese with Spinach and Tomato

I am pleased to introduce the new and improved Grilled Cheese Sandwich. I like to make it with goat cheese.

from Recipezaar

1 slice of cheese
2 slices of tomato
6 spinach leaves, torn in half
2 slices of bread
1 TBSP margarine or butter
1 dash of salt
1 dash of garlic powder

1. Spray the frying pan with cooking spray.
2. Turn the stove on to medium heat, add the tomatoes to the outside edges of the pan, and add the spinach to the center.
3. Sprinkle salt and garlic powder over the vegetables.
4. Toss the spinach frequently and turn the tomatoes over after a minute or so.
5. Cook the tomatoes until they are just a little soft. Don’t let them get too mushy.
6. Cook the spinach until it is slightly wilted.
7. Take both out when they are done and set them aside.
8. Wipe the pan out with a towel, and set it back on medium heat.
9. Butter one piece of bread as you would for a regular grilled cheese sandwich.
10. Put the bread in the pan, place the cheese on top of it, and then place the spinach and tomatoes on top of the cheese.
11. Allow it to heat.
12. Butter the other piece of bread, and fry the sandwich until it is nicely browned on both sides.
13. Remove and serve.

Variation:

I just tried this, not sure what to expect, and I loved it! I picked up a copy of Jessica Seinfeld’s Deceptively Delicious, and took some ideas from her Grilled Cheese recipe. Once I cooked the spinach and tomato (chopped), I mixed them in a bowl with 1/4 cup shredded cheese, 1/4 cup butternut squash puree, and 1/4 tsp garlic salt. I slapped that on the bread and grilled it up. Yum.

August 23, 2006 at 10:07 pm Leave a comment


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