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 pretty much as good within the morning as at evening, the recipes during this appealing assortment comprise such gem stones as Cranberry-Walnut Pumpkin espresso Cake, Grilled fowl Breasts filled with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty brilliant recipes, a thesaurus of the kinds of squash, simple cooking directions, and invaluable find out how to purchase and shop them, those flexible, scrumptious gourds make for year-round goodness.

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Additional resources for A Harvest of Pumpkins and Squash

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In warmer weather, enjoy it at room temperature or chilled. S E RV E S 4 T O 6 8 ounces (11⁄3 cups) orzo pasta 3 tablespoons olive oil 1 leek, white part only, chopped 2 yellow straight- or crookneck squash (about 1 pound total), cut into 1⁄3 -inch dice 3 tablespoons freshly squeezed lemon juice 1 shallot or green onion, finely chopped 1 ⁄2 tablespoons minced fresh dill or 1 1 teaspoon dried dill 2 teaspoons minced fresh oregano or ⁄2 teaspoon dried oregano 1 Salt and freshly ground black pepper to taste ⁄2 cup oil-packed sun-dried 1 tomatoes, drained and snipped into small pieces ⁄ cup (2 ounces) crumbled feta 1 2 cheese ⁄ cup minced fresh flat-leaf (Italian) 1 4 parsley Arugula leaves for serving 62 A HARVEST OF PUMPKINS AND SQUASH Bring a large saucepan three-fourths full of lightly salted water to a boil.

Toss to mix, and sprinkle with the nuts. Serve at room temperature or refrigerate until serving time. qxd 4/4/07 1:51 PM Page 57 Spaghetti Squash with Spicy Meat Sauce When baked and fluffed with a fork, the interior of the spaghetti squash separates into strands just like the pasta. Here it makes a succulent cushion for a spicy meat sauce to adorn with avocado, red and yellow cherry tomatoes, and shavings of Parmesan. Serve the medley in the squash shell for a dramatic table centerpiece. S E R V E S 8 GREEK MEAT SAUCE: 2 tablespoons olive oil 1 large onion, chopped 11⁄2 pounds ground beef or turkey 1 cup water 11⁄2 cans (9 ounces) tomato paste 2 tablespoons red wine vinegar 2 cloves garlic, minced 1 teaspoon salt Freshly ground black pepper to taste 1 teaspoon whole mixed pickling spice ⁄2 stick cinnamon 1 1 large spaghetti squash (about 3 pounds) ⁄4 teaspoon salt 1 ⁄4 teaspoon freshly ground black 1 pepper 4 tablespoons (1⁄2 stick) unsalted butter 1 avocado, pitted, peeled, and diced To make the Greek Meat Sauce, in a large saucepan, heat 1 tablespoon of the oil over medium heat.

Scatter over the polenta. Sprinkle with the cheese and serve at once. qxd 4/4/07 1:50 PM Page 46 Goat Cheese–Stuffed Squash Blossom and Heirloom Tomato Salad Brilliant yellow squash blossoms nestle in this peppery arugula salad for a dramatic first course. I love ducking into the garden to pick the blossoms in the early morning hours and gather some tomato heirlooms: Marvel Stripe, Green Zebra, and Brandywine varieties are perfect for this. The farmers’ market also yields these beauties; in some regions you can find them until late November or December.

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