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    For squash blossoms
    3 cups small cherry tomatoes (1 lb; preferably Sungold), halved lengthwise
    2 teaspoons olive oil
    3 oz mild fresh goat cheese (6 tablespoons) at room temperature
    1 tablespoon heavy cream
    2 tablespoons chopped green (hulled) pumpkin seeds, toasted until they puff
    1/4 cup chopped fresh basil (preferably Thai)
    1/4 teaspoon kosher salt
    1/8 teaspoon black pepper
    12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch

    For vinaigrette and shaved squash
    1 tablespoon rice vinegar (not seasoned)
    1 tablespoon minced shallot
    2 tablespoons mild extra-virgin olive oil
    1/8 teaspoon black pepper
    3/4 teaspoon kosher salt
    1 lb assorted baby summer squash, stems discarded

    For tempura batter and frying
    6 cups vegetable oil (preferably canola or grapeseed)
    1 cup all-purpose flour
    1/2 teaspoon kosher salt
    1 cup chilled sparkling water

    For topping
    2 tablespoons green (hulled) pumpkin seeds, toasted until they puff
    1/3 cup small basil leaves (preferably Thai) or sliced larger leaves

    Special equipment: a mandoline or similar manual slicer such as a Japanese (Benriner); a deep-fat thermometer
    cheese, stuffed, squash

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    2 teaspoons ground cumin
    1 teaspoon dried thyme
    8 skinless boneless chicken thighs
    1 1/2 tablespoons olive oil
    2 cups chopped onions
    3 garlic cloves, minced
    1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
    1 1/2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes; about 12 ounces)
    1 cup dried apricot halves
    1 28-ounce can diced tomatoes in juice
    3 cardamom pods
    3 whole cloves
    chicken, thighs, squash

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    3 tablespoons olive oil
    1 (1-lb) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    1 medium onion, finely chopped 4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 oz), finely chopped
    3 garlic cloves, finely chopped
    2 teaspoons finely chopped fresh sage
    1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
    1/4 cup water
    7 tablespoons unsalted butter, melted
    8 (17- by 12-inch) phyllo sheets, thawed if frozen
    1 oz finely grated Parmigiano-Reggiano (1/2 cup)

    Special equipment: a 9-inch round heavy nonstick springform pan
    kale, butternut, squash

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    For soup:
    1 tablespoon unsalted butter
    3 shallots, finely chopped
    2 (12-ounce) packages frozen winter squash purée, thawed
    3 cups chicken stock

    For pumpkin seeds:
    1 tablespoon olive oil
    3/4 cup raw green (hulled) pumpkin seeds
    3/4 teaspoon ground cumin
    Pinch of cayenne pepper

    To finish:
    1 teaspoon finely grated fresh lime zest
    1 tablespoon fresh lime juice
    quick, winter, squash



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