Ask the A2K cooks!

so, my uncle has an orchard and he knows a lot of folks with orchards, and we get lots of apples, gave a big bag to the food bank this morning, and tis afternoon, i cored and halved a bunch, placed them skin side down in a shallow baking dish, sprinkled nutmeg and cinnamon over them, a little bit of butter in the hollow where the core was, sprinkled some chopped walnuts and pecans over and drizzled with honey, 300 f oven for about 45 minutes

yum

i guess that wasn't a question was it

0 Replies

@ehBeth,

What about the seeds? Can you roast them and eat them like pumpkin seeds?

0 Replies

@ehBeth,

Here's one from the NYT today - butternut squash, pecans, currents, garlic, thyme -
http://www.nytimes.com/2010/11/10/dining/10chefrex2.html?ref=dining

2 Replies

@ossobuco,

butternut squash, zucchini squash, cows love it raw.

1 Reply

@Thomas,

Peel it, cut it in chunks, toss with olive oil, salt, pepper, curry and roast until tender.

0 Replies

@ossobuco,

oops, currants..

Yes to the curry..

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@dyslexia,

what are you saying, I am not a holstein!
So, do you like squash, dys?

0 Replies

@Thomas,

Quote:

Now what?

Now you have heaps of butternut pumpkin recipes, Thomas! Smile

And I'm probably repeating ones which have already been posted ...
Never mind.
(You'll have to report back & let us know what you ended up cooking.)

Roast Pumpkin Soup:

http://www.exclusivelyfood.com.au/uploaded_images/roastpumpkinsoupa3-737895.JPG

This rich roasted pumpkin and garlic soup is lightly spiced with cumin, nutmeg and pepper. We top the soup with a swirl of cream and a sprinkling of nutmeg, and serve it with a thick slice of crusty bread.

You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.

Makes about 1.25 litres (5 cups) of soup.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

INGREDIENTS:
4 medium cloves garlic, unpeeled
1kg peeled, deseeded pumpkin
1 tablespoon (20ml) oil
1 large (about 160g) onion, finely chopped
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
Salt and pepper, to taste
1 litre (4 cups) vegetable or chicken stock*
Cream, for serving
Ground nutmeg, for serving

METHOD:

* Preheat oven to 190 degrees Celsius (170 degrees fan-forced).

* Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with three teaspoons of the oil and toss to coat with oil.

* Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through. Keep an eye on the pumpkin to ensure it doesn't burn.

http://www.exclusivelyfood.com.au/uploaded_images/roastpumpkinsoupa1-707741.JPG

* Heat remaining teaspoon of oil in large (at least 2.7 litre capacity) saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.

* Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.

http://www.exclusivelyfood.com.au/uploaded_images/roastpumpkinsoupa2-731774.JPG

* Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.

* Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

Store soup in an airtight container in the refrigerator or freezer.

*If we are using a very strongly flavoured stock, we dilute it 50/50 with water (2 cups stock and 2 cups water).

http://www.exclusivelyfood.com.au/2006/07/roast-pumpkin-soup-recipe.html

1 Reply

I love pumpkin cooked like this!
Yum! :

Quote:

Caramelised Roast Pumpkin
Prep time: 5 mins
Cooking time: 40 mins
Serves: 4 – 6 people, depending how you use it

ingredients:
1 butternut pumpkin / squash
1 head of garlic
olive oil
sea salt and freshly ground black pepper

Optional spices and flavourings: cumin, rosemary, bay leaf, oregano, marjoram, cinnamon (small amounts)

method:
Cut the pumpkin into cooking sized chunks, leaving the skin and seeds on. Sometimes the chunks are quite large, sometimes, if I am going to use the pumpkin in a salad, I might remove the skin and seeds, and cut the pumpkin into 3.5 – 4.5 cm squares.

Place the pumpkin in a roasting pan and drizzle with olive oil.
Tuck the garlic in between the pieces of pumpkin and sprinkle salt and black pepper over the top of the pumpkin and garlic.

Add any optional flavourings if you are using them – stalks of rosemary, oregano or marjoram, some cumin seed, a few bayleaves tucked amongst the pumpkin. Not necessary. Lovely if you have them.

Roast in a 250 degree Celsius oven for 30 – 40 minutes, until it has a lovely caramelised brown surface.

If you have left the seeds in, you can easily remove them with a spoon. For use as a side dish, I serve with the skin on. For risottos I scrape the flesh from the skin and into the risotto. For chunks of pumpkin, the skin will pull off easily.

Serve immediately, or serve at room temperature, or use in salads or risottos.

http://vegeyum.wordpress.com/2007/12/18/roastpumpkin/

1 Reply

It is possible i will need a Nepalese dish that is not a main course.

I was thinking of a desert but entre or horses doovers might suffice.
My wife and I have been invited to some nepalese friends home and we are offering to take something along. As they are not big consumers of alcahol food seems obvious. We thought our attempts at a traditional nepalese dish might induce some hilarity or at least comment. Perhaps we will give it an aussie bend along the way.

what you got cooks?

3 Replies

@dadpad,

Quote:

what you got cooks?

I'm looking, dadpad.
Nepalese food I'm not at all familiar with .... (compared to Thai, Vietnamese, Burmese, Indian, Indonesian, Malaysian, etc ...)
When is this gathering to be?

0 Replies

Unsure of the actual date at this time msO.

1 Reply

@dadpad,

OK, but I must say, the sweets I've come across so far don't look all that promising. Lot's of milk-based ones.
There's gotta be some which are a bit more interesting.

(You're up late, dp!)

0 Replies

@dadpad,

These should give you a good selection to choose from:

http://www.food-nepal.com/support/recipeIndex/index.html

http://www.nepalhomepage.com/society/recipes/recipes.html

Dessert dishes, specifically:

http://www.food-nepal.com/recipe/dessert.htm

http://www.food-nepal.com/recipe/R018.htm

0 Replies

@msolga,

msolga wrote:

I love pumpkin cooked like this!

do you successfully use squash interchangeably with pumpkin? I don't always find the recipes meant for pumpkin work well with squash. What is your finding?

3 Replies

@ehBeth,

This might be of interest to you, ehBeth:

http://www.foodsubs.com/Squash.html

1 Reply

@Butrflynet,

yes, that pretty much supports my feeling/experience that pumpkin and squash are not necessarily interchangeable in recipes

I was curious about msO's results with it

0 Replies

@msolga,

msolga wrote:

Now you have heaps of butternut pumpkin recipes, Thomas!
And I'm probably repeating ones which have already been posted ...
Never mind.
(You'll have to report back & let us know what you ended up cooking.)

Today I'll cut it in half lengthwise. (I hope it won't be a massacre: the squash is pretty hard, and my bread knife will be challenged in its backup-role as an all-purpose saw.)

Because I have never cooked squash myself before, my first order of buisness will be to figure out the plain-squash taste. So I'll butter one half, salt-and-pepper it, wrap it in aluminum foil, and bake it. Then I'll just scoop out the flesh with a spoon and eat it. In parallel, I'll roast the seeds in sunflower oil and see how they taste. If I like them, I'll probably spread them over my half-squash. I'll decide what to do with the other half based on my experience with the first.

2 Replies

@Thomas,

Butternut squash needs something, see my thread on butternut squash. Flavor is something you must add to these bad boys, they are amazingly bland by themselves. Cinnamon and cloves help the butter(Remember they make pumpkin pies out of these things)

2 Replies

@farmerman,

I sometimes add orange juice to the pumpkin for a change.

BBB

1 Reply

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