Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Thursday, January 19, 2012

Using up the Winter Squash

I found a copy of the original Moosewood Cookbook in a free pile of books a couple of years ago.  Being one of the original vegetarian cookbooks, they have some fantastic recipes to make use of all of our fresh produce.  Here are two adapted recipes for our current winter boxes.  While it isn't out of copyright yet, I'm going to risk posting them mostly in their original form with a hearty recommendation that books by the author, Mollie Katzen, are well worth purchasing for your shelf.

Arabian Squash-Cheese Casserole

2 hunks of hubbard or banana squash (from the shares)
1 large onion, chopped
2-3 cloves garlic, crushed
1 double handful chopped braising greens (kale, chard, spinach, collards)
1 package of roasted peppers (or a chopped bell)
3 T butter or oil
salt, black pepper, and red pepper to taste
2 beaten eggs
1 c buttermilk, yogurt, or soured milk (milk + 1 T lemon juice)
1 c crumbled feta or cotija cheese
1/4 c sunflower seeds or chopped nuts

Seed the squash and roast until tender in the oven @ 375.  Scoop out flesh and mash.  Saute the onion and garlic in the butter (oil) until soft, then add the peppers.  (Already roasted peppers just need to warm up, fresh peppers need to soften a bit.)  Combine eggs, buttermilk, cheese, squash, peppers, and onions, mixing well.  Season to taste, and spread into lightly greased casserole dish.  Top with seeds or nuts and bake at 375, covered for 25 minutes and uncovered for an additional 10.

Gypsy Soup

3-4 T olive oil
2 medium onions, chopped
2 cloves garlic, crushed
2 cups chopped, peeled winter squash
3 stalks celery, chopped
1 cup (or can) diced tomatoes
1 package roasted peppers (or 1 chopped fresh pepper)
1 can chickpeas, or about a pound of leftover roasted lamb, diced
3 cups stock

paprika, turmeric, basil, salt, cinnamon, cayenne, bay leaf, and soy sauce to taste
   (I don't measure anything, and go entirely by my nose.  Shoot for more paprika and go light on the cinnamon.)

Saute the onions, garlic, celery, and squash in the oil in a dutch oven or soup pot until the onions start to soften.  Season and add stock.  Simmer until the squash starts to soften.  Add the rest of the veg, plus the chickpeas (or lamb).  Simmer until everything else is soft (or as done as you'd like).

1 comment:

  1. I used the squash and rutabaga, and some carrots I had lying around and about 1/4 package of tofu and made a delicious souffle!!

    I've also been using the squash and root vegetables to make a variety of bisques!