The Great Squash Sighting
The rumors are true—Sasquatch has been spotted in our produce section!
Join the hunt during Sasquatch Fest and enjoy 20% off all local squash, plus three recipes that prove big flavor really does exist.
Red Kuri Crème Fraîche Pie with Cinnamon
By: Robin Asbell
Make your own crust or use a pre-made crust for an even quicker version (with the lush, tangy filling, nobody will know). This decadent pie keeps it simple, with cinnamon and crème fraîche that will make your squash sing.
Ingredients
1 9-inch homemade pie crust or prepared pie crust
1 1/2 cups mashed red kuri or other winter squash* (prepared in advance)
1 cup brown sugar
1 teaspoon cinnamon
2 large egg, whisked
1 1/2 cups crème fraîche
1 teaspoon vanilla
Preparation
Preheat the oven to 425°F. In a food processor or blender, puree the winter squash until smooth. Add the brown sugar and cinnamon and process until well-mixed. Add the eggs, crème fraîche, and vanilla and process. Pour into pie shell. If there is a little extra filling, put it in a small ramekin and bake separately. Put the pie on a sheet pan and put in the oven on the lowest rack. Bake for 15 minutes, then reduce the heat to 350°F. Bake for 45 minutes more, until there are fine cracks around the puffed filling, and the center still jiggles when shaken gently.
Cool completely on a rack before slicing.
* To cook squash
Preheat the oven to 400°F.
Halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
Roast at 400°F until tender when pierced with a paring knife.
With a metal spoon, scrape out the cooked flesh and mash with a potato masher.
Nutritional Information: Calories: 397, Fat: 27 g, Cholesterol: 114 mg, Sodium: 59 mg, Carbohydrate: 31 g, Dietary Fiber: 1 g, Protein: 5 g
Roasted Squash and Lentil Salad with Goat Cheese
By: Robin Asbell
Sweet roasted squash, with savory goat cheese and earthy lentils makes a tasty and satisfying dish.
Ingredients
1 cup French lentils
1 pound acorn squash (could also use delicata or black futsu squash)
1/4 cup extra virgin olive oil, divided
2 tablespoons red wine vinegar
3/4 teaspoon salt, divided
1/2 teaspoon cracked black pepper
4 ounces arugula, about 4 cups
2 ounces chevre cheese, crumbled
1/2 cup toasted pumpkin seeds
Preparation
In a one quart pot, measure the lentils and cover with plenty of water' it should be about three inches above the level of the lentils. Over high heat, bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 20-30 minutes, until the lentils are just tender, but not falling apart. Drain and rinse gently with cool water, and let the lentils cool.
Preheat the oven to 400 F. Cut the squash in half and scoop out the seeds, then cut the squash in wedges. Peel then cut in bite-sized cubes. Drizzle with 1 tablespoon of the olive oil, sprinkle with 1/4 teaspoon salt, then toss to coat. Roast for 20-25 minutes, until the squash is tender when pierced with a paring knife, Cool on a rack.
In a small bowl or cup, whisk the remaining 3 tablespoons olive oil, red wine vinegar, remaining salt and black pepper. Put the lentils in a large bowl and drizzle with the oil mixture, toss gently to coat.
To serve, use either four medium plates or one big platter. Spread the arugula on the plates, then measure 1/2 cup of lentils on top of each, then top with crumbled chevre and toasted pumpkin seeds. Serve at room temperature.
Nutritional Information: Calories: 461, Fat: 22 g, Cholesterol: 5 mg, Sodium: 524 mg, Carbohydrate: 43 g, Dietary Fiber: 18 g, Protein: 22 g
Curried Winter Squash and Chicken Stew
By: Seward Co-op Grocery and Deli
This quick and easy aromatic stew is rich in flavor and perfect for crisp fall and winter days.
Ingredients
1 pound boneless chicken breast, diced
2 cups yellow onion, diced (1 large)
1 tablespoon fresh garlic, minced
2 tablespoons olive oil
2 tablespoons curry powder
2 teaspoons cumin, ground
1/2 teaspoon cinnamon
1 1/2-2 cups chicken stock
1 (12-ounce) can coconut milk
2 medium red potatoes, washed and diced
1 large butternut or acorn squash, peeled, seeded and diced
1 (15-ounce) can diced tomatoes (do not drain)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Preparation
In a large (4 1/2-quart) pot, saute the onion and garlic in olive oil. Add chicken and cook until onion is translucent.
Add curry powder, cumin, and cinnamon. Cook for 1 minute.
Add stock, coconut milk, potatoes, squash, and tomatoes to the pot. Bring to a boil, stirring slowly.
Cover and simmer until potatoes and squash are just fork tender.
Season with salt and pepper. Garnish with cilantro and serve.
Serving Suggestion: Serve with rice or a hearty bread and green salad.
Nutritional Information: 288 calories, 5g. fat, 61 mg. cholesterol, 484 mg. sodium, 20 g. carbohydrate, 7 g. fiber, 21