The Savory World of Squash: Two Recipes for Winter Squash
Aug 21, 2015 02:12PM
● By Ryan Frisch
This vegetarian version of the classic tagine features an enchanting braid of three flavor paths—spicy, sweet, and hot. Serve it with couscous or bulgur; for a dramatic presentation, serve in a hollowed-out kabocha or turban squash. A side of cubed, braised lamb will satisfy the meat lovers.
- 3 Tbsp oil
- 1 onion, peeled and diced
- 1 green pepper, seeded and diced
- 3 cloves garlic, peeled and chopped
- 1 Tbsp fresh ginger, peeled and finely chopped
- ½ tsp each turmeric, coriander, cinnamon, cumin, and cayenne pepper
- 1 1/2 cups vegetable broth
- 1 can (19 oz) chickpeas, well drained and rinsed
- 1 Tbsp Tabasco or other hot sauce
- 2 Tbsp honey
- ½ cup golden raisins
- Juice of ½ lemon
- 2 cups peeled, seeded, cubed kabocha or other firm winter squash
- Sea salt and black pepper
1. Sauté onion and green pepper in oil in a large Dutch oven or stockpot until onions are translucent.
2. Add all remaining ingredients. Simmer until squash is soft and the flavors have blended, about 20 to 30 minutes. Season with sea salt and black pepper if desired.
Thai Chili Lime Pumpkin
This Southeast Asian interpretation of winter squash is also hot and sweet, but with the addition of the bright citrusy taste of lime.
- 3 Tbsp peanut oil
- 2 cloves garlic, peeled and chopped
- 4 small fresh red or green chili peppers (medium heat), seeded and finely chopped
- Juice and grated peel of 1 lime
- 1 pound wedge of a cheese pumpkin or other dense winter squash like kabocha, peeled, seeded, and cut into half-inch thick crescents (should yield about 10–12 oz)
- 3 Tbsp soy sauce or tamari
- 1 tsp sugar
- ¼ cup vegetable stock or broth
- 1 Tbsp dried basil
1. Heat oil in a wok or large frying pan. Add garlic and chilies, and sauté for 1 to 2 minutes.
2. Add remaining ingredients. Stir, cover, and reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until squash is soft. Serve over jasmine rice.