By Lou Seibert Pappas
Buttercup or crookneck, patty pan or sugar pumpkin, squashes and pumpkins are scrumptious additions to tarts, breads, soups, salads, pastas, entrées, and chocolates. simply nearly as good within the morning as at evening, the recipes during this attractive assortment comprise such gemstones as Cranberry-Walnut Pumpkin espresso Cake, Grilled poultry Breasts crammed with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty great recipes, a word list of the categories of squash, uncomplicated cooking directions, and worthwhile how to purchase and shop them, those flexible, scrumptious gourds make for year-round goodness.
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Extra resources for A Harvest of Pumpkins and Squash
Carefully scoop out the pulp, leaving a thin, firm shell. Chop the pulp finely, then turn out into a colander to drain off any excess liquid. Preheat the oven to 350°F. Oil a large baking sheet. In a large skillet over medium heat, heat the oil. Add the onion and sauté until soft, 8 minutes. Add the garlic, crumble in the meat, and continue to cook until the meat is well browned, about 5 minutes. Add the tomato sauce, nuts, cumin, allspice, salt, pepper, and chayote pulp. Continue to cook for 10 to 15 minutes, letting the juices evaporate.
For a charming first course, start with stuffed grape leaves and Kalamata olives. Accompany with the typical country salad of tomatoes, cucumbers, feta, and olives. S E R V E S 2 lamb sirloin chops (about 11⁄4 pounds total) 2 teaspoons minced fresh oregano or ⁄2 teaspoon crumbled dried 1 oregano 1 clove garlic, minced Salt and freshly ground black pepper to taste 2 small pattypan squash, sliced crosswise 3⁄ 8 inch thick 2 baby yellow straight- or crookneck squash (about 4 inches each), halved lengthwise 2 green onions, chopped 2 ounces feta cheese 11⁄2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 2 Preheat the oven to 350°F.
Bake for 15 minutes. Stir and turn the squash, and continue baking until tender when pierced with a knife, 15 to 20 minutes longer. 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.
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