By Lou Seibert Pappas
Buttercup or crookneck, patty pan or sugar pumpkin, squashes and pumpkins are scrumptious additions to brownies, breads, soups, salads, pastas, entrées, and candies. simply pretty much as good within the morning as at evening, the recipes during this appealing assortment contain such gem stones as Cranberry-Walnut Pumpkin espresso Cake, Grilled bird Breasts filled with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty brilliant recipes, a thesaurus of the categories of squash, uncomplicated cooking directions, and important how to purchase and shop them, those flexible, scrumptious gourds make for year-round goodness.
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Extra info for A Harvest of Pumpkins and Squash
Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the chicken, corn, and yellow squash and simmer for 5 minutes longer. Pour the hot soup into the hot pumpkin shell. Serve, accompanied with the toppings. N O T E : To toast pumpkin seeds, separate the seeds from the fibers 1 1 red bell pepper, halved, seeded, and diced ⁄2 cup (2 ounces) grated Monterey and rinse them. Place in a bowl with 1 teaspoon soy sauce and 2 teaspoons balsamic vinegar and stir to combine and coat. Let stand for 30 minutes.
Meanwhile, in a medium bowl, soak the polenta in the cold water for 10 minutes. In a large saucepan, bring the broth to a boil over high heat. Stir in the polenta and any remaining water, the salt, pepper, and remaining 1 tablespoon oil. Return to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Stir the squash into the polenta and cook until heated through. Spoon into a hot bowl for serving. cheese In a small saucepan, melt the butter over medium heat and cook until it sizzles and browns lightly, then add the sage and sauté until crisp.
To test for doneness, open a corner of a packet and insert an instant-read thermometer into the meat; it should register 145°F for medium-rare. To serve, place the sealed packets on dinner plates and allow guests to open them themselves; fragrant steam will rise to greet them. qxd 4/4/07 1:51 PM Page 64 Beef, Squash, and Onions in Red Wine with Rice Pilaf This Greek dish is a superb make-ahead entrée for guests. The stew can be made a day in advance; the flavors will mellow even further. S E RV E S 6 1 tablespoon unsalted butter 3 medium onions, cut into wedges 2 tablespoons olive oil 2 pounds beef stew meat, cut into 2-inch chunks 1 cup dry red wine 3 tablespoons red wine vinegar ⁄4 cup tomato paste 1 3 cloves garlic, minced 1 tablespoon brown sugar ⁄4 teaspoon salt 3 2 teaspoons whole mixed pickling spice 1 stick cinnamon 1 butternut, kabocha, or buttercup squash (11⁄2 pounds), peeled, seeded, and cut into 1-inch squares ⁄2 inch thick 1 RICE PILAF: 21⁄2 cups water 11⁄4 cups basmati rice ⁄2 teaspoon salt In a large Dutch oven or saucepan, melt the butter over medium heat.