Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts

Spinach, Egg, and Spice Squash Wrap

11:28 AM by in the kitchen with the Fernandezs
 Add vegetables for breakfast or at a luncheon. 
Serves 4

2 cups (260 g) organic spinach
8 organic eggs
1 cup (130 g) Greek yogurt or a dairy free yogurt
2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced
5 Tbs. (75 ml) avocado oil
minced organic garlic cloves
2 tsp. (10 ml) organic lemon juice
cumin
coriander
turmeric
chives
shallots

1. Blend the spinach and 4 eggs in a blender.
2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.
3. Pour fourth of the egg mixture, cook 3-4 minutes.
4. Flip over, cook several more minutes.
5. Remove and set aside.
6. Repeat to make four wraps.
7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.
8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.
9. Remove and set aside.
10. Add 2 tsp. (10 mil) oil to the skillet.
11. Scramble the other 4 eggs.
12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.
13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.
14, Roll each one.
15. Cut in half and top with the yogurt sauce.

Looking for other breakfast dishes:

Roasted Butternut Squash Soup

12:33 PM by in the kitchen with the Fernandezs
Butternut squash, aka butternut pumpkin or gramma, is a winter squash cooked or in soups. The name comes from the Algonquian lanuguage askutasquash "eaten raw or uncooked". 
Makes 1 1/2 quarts (1.400 ml)
Preheat the oven to 350ºF (175ºC)
 
1 butternut squash, cut in half, and cut off the bottom bulb, remove the seeds
fresh organic garlic 
olive oil
1 qt (1 L) organic vegetable broth 
3 Tbs. (45 ml) (dairy-free) yogurt  

serve with (gluten-free) bread of choice

1. Rub oil on the squash.
2. Place the cut side on a sheet pan.
3. Rub in garlic.
4. Add a little oil to the pan.
5. Bake about an hour. Insert a knife to check if it done.
6. Cool for about 20 minutes.
7. Scoop out the squash flesh. Place in pot.
8. Squeeze the garlic cloves into the pan.
9. Add the broth and bring to a boil.
10. Purée the mixture.
11. Mix in the yogurt.
12. Serve with (gluten-free) bread.
13. Refrigerate for a week or freeze for 3 months.
 (a) It might need more water or broth to thin it.

 

Curry Butternut Squash

5:42 PM by in the kitchen with the Fernandezs
Butternut squash can be baked, roasted, or microwaved. It does not need to be peeled, but do remove the seeds (Clean, save, and roast them, if you like. Eat the seeds as a snack or sprinkled over other foods.)

करी बटरनट स्क्वैश (Hindi)
/karee bataranat skavish/
Serves 6
Preheat the oven to 350F (175C)

1 organic butter squash, cut in half and remove the seeds, cut into cubes
chopped organic onion(s)
piece of ginger
coriander seeds
curry powder
cumin
organic cherry tomatoes
2 cans of organic pineapple rings, save the juice
1 can of organic coconut milk
can of organic chickpeas (garbañzo beans)
organic spinach
cilantro or parsley for garnish
olive oil

optional: 
  • cooked basmati rice 
  • crushed cashews or peanuts
  • lime wedges

एक /ek/ 1. Add oil to a roasting pan.


दो /do/ 2. Mix the squash cubes in the oil and bake for an hour.


तीन /teen/ 3. Sauté the onions, ginger, and spices in a dry-pan.


चार /char/ 4. Add the tomatoes and pineapple. Cook for 10 minutes.


पांच /panch/ 5. Pulse in a blender along with the coconut milk. 


छ: /chay/ 6. Return to the pan and add the chickpeas, spinach, pineapple juice, and optional nuts


सात /sāth/ 7. Stir until it becomes thick.


आठ /āt/ 8. Stir in the squash. Then sprinkle the garnish on top and optional lime wedges.




Coconut-Butternut Curry

10:48 AM by in the kitchen with the Fernandezs
 The original dish came from southern Kerala state of India. 
नारियल बटरनट करी (Hindi)
/naariyal bataranat karee/
Serves 6-8


1 organic butternut squash peeled, seeded, and cut into 3/4-inch (12 mm) cubes (= 5-6 cups/650-780 g)
1 tsp. (2 g) cumin
1/2 tsp (1 g) each: cayenne & turmeric
1 jalapeño chili, slit lengthwise, keeping the top (or a can of jalapeño chiles)
1 organic minced garlic
1/4 cup (30 g) shredded coconut
1/2 cup (120 ml) canned organic coconut milk

एक /ek/ 1. In a deep pan, place the squash, cumin, turmeric, cayenne, chili, garlic, and 1 1/2 cups (360 ml) of water. Bring to a boil over medium-high heat. 


दो /do/ 2. Reduce to low, cover, and simmer about 15 minutes.


तीन /teen/ 3. Place dried coconut in a small skillet over medium heat, stir until toasted for about 5 minutes. Transfer to a plate to cool.



Tarka तर्क (method of sizzling whole spices in oil)

2 Tbs. (30 ml) olive oil

1 tsp. (5 g) mustard seed

1/2 tsp. (2,5 g) seeds

12-15 curry leaves (substitutions: organic lime zest, bay leaves, organic lemon zest, or basil leaves)

1 sliced organic shallot


चार /char/ 4. In a small skillet, toast the shredded coconut in the oil over medium-high.


पांच /panch/ 5. Add the mustard seeds and toast until they pop.


छ: /chay/ 6. Add the cumin seeds for a few seconds.


सात /sāth/ 7. Add the curry leaves, swirl around for a few seconds.


आठ /āt/ 8. Add the shallots, reduce the heat to medium-low, stir until well browned, 2-3 minutes.


नौ /nao/ 9. Pour mixture over the squash and serve immediately.



Vegetarian Chili (Slow-Cooker)

11:37 AM by in the kitchen with the Fernandezs
Beans! Peppers! Squash! and lots more make a great dinner and the slow-cooker does it for you!
Serves 6
Cooling time 4 hours

4 cups (520 g) diced organic butternut squash (about 1 small squash)
1 each organic: chopped onion and diced red pepper
4 minced organic garlic cloves
2 cups (480 ml) organic vegetable broth
1 (15-ounce) (430 g) organic each rinsed: black beans, pinto beans; diced tomatoes
2 Tbs. (30 g) ground cumin
2 tsp. (10 g) smoked paprika
2 medium organic avocados, sliced
chopped cilantro or parsley for garnish
(dairy-free) yogurt
organic lime wedges
organic (gluten-free) tortilla chips

1. Combine all the ingredients in a slow cooker.
2. Cook for 4 hours on High or 8 hours on Low.
3. Mash some of the squash to thicken the broth.
4. Serve topped with yogurt, avocado slices, cilantro/parsley, tortilla chips, and lime wedges


Curry Butternut Squash

10:04 AM by in the kitchen with the Fernandezs
 Every home has its own curry recipe. The below spices add rich favors to a butternut squash.
                                                                        Serves 4
                                                    Preheat the oven to 400F (200C)

2 organic butternut squashes, cut into bite-size chunks
3 tsp. (15 g) curry powder
1 tsp. (5 g) each: cayenne pepper, ground coriander, ground cinnamon, brown rice miso paste, and sugar
2 tsp. (10 g) ground turmeric
1 Tbs. (15 ml) each: olive oil and coconut oil
1 organic red onion, minced
minced organic garlic cloves
optional: 1 chopped red chile
1 can (14 ounces/400 ml) organic coconut milk
2 Tbs. (30 g) organic tomato paste
juice of 1 organic lime
garnish with leaves of:
  • spinach 
  • cilantro, or
  • parsley
cooked rice

1. Place the squash in a baking pan.
2. Sprinkle with 2 tsp. (10 g) curry powder and 1 tsp. (5 g) turmeric; all the coriander, cinnamon, and cayenne pepper.
3. Drizzle olive oil over them. 
4. Stir in the squash.
5. Roast for 30 minutes until golden brown.
6. Melt the coconut oil in a saucepan over medium heat.
7. Stir in the onions and garlic. fry until soft, about 5 minutes or longer.
8. Add the optional chili, the miso, rest of the curry powder, turmeric, and sugar.
9. Let it fry for a minute or so before adding the coconut milk and tomato paste.
10. Bring to a boil, then down to simmer for 10-15 minutes.
11. Stir the squash into the pan, cook another 15 minutes, until the sauce is thick.
12. Stir in the lime juice. 
13. Garnish and serve with rice



Lentil and Vegetables

11:34 AM by in the kitchen with the Fernandezs
 An inexpensive and great texture meal...
Serves 4
4 cloves of garlic, peeled and crushed
1-inch (2,5 cm) piece of ginger, peeled and grated
1 Tbs. (15 ml) olive oil
1 cup (130 g) organic green lentils, rinsed
1 large butternut squash, eggplant, or sweet potatoes (about 2 pounds/910 g), peeled and cut into bite-size pieces
2 Tbs. (25 g) each ground: cumin, turmeric, and organic tomato paste
2 cups (5 dl) boiled water
cooked organic brown rice

1. Fry a few minutes: crushed garlic and grated ginger in olive oil.
2. Add the lentils and cover with the boiling water. Let the pan start to simmer.
3. Add the vegetable pieces to the lentils with the cumin, turmeric, and tomato paste.
4. Put the lid on and leave to simmer for about 40 minutes, until the lentils and vegetable are soft. (You might need to add a little more water.)
5. Serve with brown rice.
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