A Harvest of Pumpkins and Squash by Lou Seibert Pappas

By Lou Seibert Pappas

Buttercup or crookneck, patty pan or sugar pumpkin, squashes and pumpkins are scrumptious additions to truffles, breads, soups, salads, pastas, entrées, and candies. simply nearly as good within the morning as at evening, the recipes during this attractive assortment comprise such gem stones as Cranberry-Walnut Pumpkin espresso Cake, Grilled bird Breasts full of Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty amazing recipes, a thesaurus of the categories of squash, uncomplicated cooking directions, and necessary easy methods 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

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Using tongs, transfer the 1 tomatoes to a bowl of ice water. As soon as they cool, remove from the water and peel away the skins, using your fingers or a small, sharp knife. To seed a tomato, cut it in half crosswise, then lightly squeeze and shake it to dislodge the seeds. Use a finger if needed to help dislodge the seed sacs. qxd 4/4/07 1:49 PM Page 38 Dill Pesto MAKES ⁄4 3 CUP 11⁄2 cups packed fresh dill leaves ⁄2 cup packed fresh flat-leaf 1 (Italian) parsley 2 tablespoons pistachios or pine nuts 2 large cloves garlic, minced 3 to 4 tablespoons extra-virgin olive oil 2 tablespoons freshly grated Parmesan cheese 38 A HARVEST OF PUMPKINS AND SQUASH In a blender or food processor fitted with the metal blade, combine the dill, parsley, nuts, and garlic.

Add the salt, cumin, turmeric, black pepper, and cayenne and sauté for 2 minutes longer. Add the squash, tomatoes, and broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the squash is tender when pierced with a knife, about 15 minutes. 1 pepper Pinch of cayenne pepper 5 medium yellow straight- or crookneck squash (about 11⁄2 pounds total) 2 plum (Roma) tomatoes, peeled, seeded, and chopped (see Note) 3 cups homemade or canned low-sodium chicken broth Remove from the heat and let cool slightly.

It is superb served with a garnish of shredded extra-sharp Vermont or Canadian Cheddar cheese. Or, scatter over toasted Garlic Sourdough Croutons (page 52) or crispy toasted squash seeds (see page 33). S E RV E S 6 2 tablespoons butter 1 medium onion, diced 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks 1 large Anjou pear, peeled, halved, cored, and cut into chunks 1 parsnip or carrot, peeled and cut into chunks 1 quart homemade or canned low-sodium chicken broth 1 bay leaf 1 tablespoon honey ⁄2 teaspoon dried thyme 1 Salt and freshly ground black pepper to taste ⁄2 cup heavy (whipping) cream or 1 whole milk ⁄2 cup shredded extra-sharp Cheddar 1 cheese or Garlic Sourdough Croutons (page 52) 32 A HARVEST OF PUMPKINS AND SQUASH In a large pot, melt the butter over medium heat.

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