Calabaza Squash with Orange Juice

Winter is a good time to try different root vegetables and nearly 30 different species of squash. Calabaza (a.k.a. West Indian pumpkin) grows in the West Indies, tropical America, and Africa. This is drizzled with mojo sauce (blend of sour orange juice and herbs). 
Then, too, any time of the year is great time to serve this dish.

Calabza con Mojo (Spanish)

Serve 2-3

2 calabazas, seeded and cutting wedges

6 cloves of garlic

1 tsp. (5 ml) sea salt

pinch of black pepper

1/4 cup (60 ml) each organic: lime juice and orange juice

2 Tbs. (30 ml) chopped oregano leaves or 2 tsp. (10 ml) dry oregano

1 onion, sliced into rounds

½ cup (120 ml) olive oil

A. Calabaza:

1.Place the calabaza face-down in a pan with some water
2. Steam about 20 minutes.

3. Transfer to the a large serving dish.

B. Mojo:

1. Mash the garlic, salt, and black pepper into a paste.

2. Whisk in lime, orange juice, and oregano.

C. Onions:

1. Place the onions in a deep skillet with a tight lid.

2. Pour the mojo over and toss.

3. Heat the olive oil in a small pan, bring to a simmer over medium heat.

4. Carefully, pour the oil over the onions. Cover and steam 3-5 minutes.

D. Serve:

Pour the mojo and onions over the calabaza and serve immediately.

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Squash with Couscous

 Serve as a main meal or side-dish.

  

Serves 2-3

Preheat the oven to 400F (200C)

A. Squash:

1 Tbs. (15 ml) olive oil

1/2 tsp. (2,5 g) each: ground cinnamon and black pepper

1-2 medium organic squashes, cut in half lengthwise

1. Line a rimmed baking sheet with parchment paper.

2. In a bowl, stir together the oil, cinnamon, and black pepper.

3. Slice a bit off the bottom so it will stand upright.

4. Rub the halves with oil mixture and place them cut down on the baking sheet.

5. Bake for 25 minutes or until the squashes are tender with a folk.

B. Couscous:

1/2 cup (90 g) couscous

1 Tsp. (dairy-free) organic butter

1/2 cup (75 g) chopped organic onion

1 medium organic apple, diced

1/3 cup (40 g) organic dried: apricots or cranberries 

1/3 cup (40 g) organic toasted chopped nuts

fresh sage leaves, thinly sliced

handful of organic raisins. 

1/2 cup (75 g) crumbed (dairy-free) feta cheese

1. Make the couscous according to package directions. Drain well.

2. Heat a skillet over medium-high heat and add the butter.

3. Once it melted, add the onion and sauté for 2-3 minutes, stir.

4. Add the apple and sauté for 2-3 minutes.

5. Add the couscous, nuts, and dried fruit(s), and raisins, stir.

6. Add the sage and feta cheese, stir.

C. Assemble:

1. Spoon the couscous into the squash halves.

2. Sprinkle with extra feta and sage.

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Stuffed Acorn Squash with Quinoa

Quick and easy, a dinner in itself or serve as a side dish.

Serves 2-4

Preheat the oven to 400F (200C)

2 organic acorn squash, cut in half and seeded

10 ounces (285 g) frozen organic spinach, thawed and squeezed dry

3/4 cup (95 g) chopped grilled organic peppers 

1/3 cup (45 g) chopped grilled organic onions

3/4 cup (95 g) (dairy-free) feta cheese

1/2 cup (65 g) cooked quinoa (It is gluten-free.)

2 Tbs. (30 ml) balsamic vinegar

few herb leaves of your choice

Quechua numbers:

huk 1. Roast squash, cut side down on a greased or parchment paper baking sheet.

iskay 2. Bake for 20 minutes.

kimsa 3. Spread vegetables on sheet alongside the squash.

tawa 4. Roast until squash is tender and vegetables are hot, about 10 minutes.

pichqa 5. In a bowl, mix remaining ingredients with spinach, peppers, and onions.

suqta 6. Spoon into each half-squash. Add a few herb leaves on top.

Try some of our other quinoa and/or squash recipes.

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Acorn Squash "Fondue"

Having fondue was always on my list when visiting Switzerland. Here is a way to enjoy fondue along with a vegetable and fruit.-Mike

Serve 4

Preheat oven to 350F (175C)

2 organic acorn squashes cut in half

pinch of black pepper to taste

1 Tbs. (15 ml) Dijon mustard

1 finely chopped or pressed garlic clove

1/2 cup (120 ml) shredded Gruyère cheese

2 slices of  bread cut into bite-size cubes (optional: lightly toasted)

3/4 cups (180 ml) organic milk

pear slices or other fruit

1. Sprinkle the squash halves with black pepper.

2. Use a brush to coat the pieces with mustard.

3. Sprinkle the garlic into the squash halves, spread it around inside.

4. Divide half the cheese among the four pieces. Place inside.

5. Top with a bread cubes.

6. Sprinkle on the remaining cheese.

7. Pour the milk over the bread and divide among the halves.

8. Gently press the bread cubes into the milk.

9. Place the squash halves on a baking sheet and cover tightly with foil.

10. Bake for 40 minutes.

11. Remove the foil and bake another 30 minutes.

12. Serve one squash half to each person with slices of fruit on the side for dipping.

13. Be sure to scoop up some of the filling and squash in each bite.

-modified Supermarket Healthy 

Try some of the other types of fondue. Search "fondue".

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Grilled Eggplant and Zucchini

Use slender Asian eggplant*.

Serves 4

Preheat the grill over medium-high heat

*Other vegetables like bell peppers, crookneck squash, red onions, and asparagus also make good additions to the gill.

A. For the Vegetables: ends trimmed and cut in quarters lengthwise

1 1/2 pounds (680 g) organic Asian eggplant*

2 medium organic zucchini

2 Tbs. (30 ml) olive oil

black pepper to taste

1. Combine marinade ingredients in a small bowl.

B. For the marinade:

2 Tbs. (30 ml) each: rice vinegar and soy sauce (gluten-free liquid aminos)

1 Tbs. (15 ml) each: dry sherry, olive oil, and sesame oil

1 Tbs. (15 g) each: organic brown sugar and grated ginger 

2 minced organic garlic cloves 

Garnish: 2 thinly sliced organic green onions, sliced OR 1 Tbs. (15 g) sesame seeds

1. Brush the vegetables with the oil and season with pepper

2. Grill vegetables so they are grille marked and just cooked through.

3. Remove to a pan and pour over marinade.

4. Arrange on a platter.

5. Sprinkle with green onions.

* Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

Try serving with "Asian Three-Herb Pesto": https://veggiefernandezs.blogspot.com/2019/08/asian-three-herb-pesto.html

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Chicken-Piccata Spaghetti Squash Dish

-Golden, tender pieces of organic chicken breast, light Italian piccata sauce, served into halves of roasted spaghetti squash, topped with capers, cheese, parsley and slices of organic lemon...what else would you need for a wonderful dinner for family or guest?
-Salad and wine? 
-Ok!

Pollo-piccata piatto di contorno di zucca (Italian)

Preheat oven to 375F (190C)

A. Ingredients:

2 small/medium sized organic spaghetti squash – cut in half and seeds removed
3 Tbs. (45 ml) olive oil 
2 skinless boneless organic chicken breasts, cut into cubes
½ cup (100 g) all purpose (gluten-free) flourpinch or two of black pepper 

B. Sauce:
4 tbs. (60 g) (dairy-free) organic butter
1 organic shallot, finely diced
2 minced garlic cloves
pinch or two black pepper
¾ cup (180 ml) each: chardonnay (or dry white wine) and chicken stock
2 Tbs. (30 ml) organic lemon juice
4 Tbs. (60 g) capers, drained
3 Tbs. (45 g) roughly chopped parsley or 3 tsp. (15 g) dried parsley
garnish: sliced organic lemons, grated Parmesan cheese or dairy-free hard cheese, parsley

I. Squash Zucca:

1. Place parchment paper on a baking sheet.

2. Drizzle 1 Tbs. (15 ml) oil to the insides of the spaghetti squash.

3. Season lightly with black pepper.

4. Place them on the baking sheet, cut side down.

5. Roast until easily pierced with a fork, about 45 minutes.

6. Set aside to cool.

7. Use a folk to scarp strands from the skin of the squash. Set aside.

II. Chicken Pollo:

1. Add cubes chicken, flour, and pepper to a plastic bag or mixing bowl.

2. Shake or toss to coat.

3. Heat over medium heat, 2 Tbs. (30 ml) oil to a skillet. 

4. Shake off excess flour from the chicken and sauté the chicken.

 (a) Do not crowd the pan. Add more oil to each batch of chicken.

5. Cook, stirring, until browned and cooked throughout, about 5-8 minutes. 

6. Remove the chicken to a plate and set aside.

III. Sauce Sugo:

1. Place the same skillet on the stove.

2. Reduce the heat to medium.

3. Melt 1 Tbs. (15 g) of butter.

4. Add the shallot and sauté until softened and light golden color, about 30 seconds-a minute.

5. Add the garlic and pepper. Cook about 30 seconds.

6. Add the wine, increase the heat to medium high, cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.

7. Add the chicken stock and lemon juice. Cook until reduced any about half, 4-5 minutes.

8. Remove the skillet from the heat and whisk in 3 Tbs. (45 g) of butter, capers, and parsley, cook about 1 minute.

IV. Serve the dish Service il piatto:

1. Add the cooked chicken to the skillet. Toss.

2. Divide chicken evenly among the spaghetti squash.

3. Everly divide piccata sauce over the chicken.

4. Garnish with cheese, lemon slices and parsley.

Gustare! 

Enjoy, Savor!

 >  

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Roasted Butternut Squash with Olives and Walnuts

Need a salad? dish for the holidays? dish with turkey or rack of lamb?....

Zucca Arrostila Condita con Olive e Noci (Italian)

Serves 6-8 people

Preheat the oven to 425F (220C)

1 organic butternut squash, peeled and cut into 1 1/2-inch (3,8 cm) chunks

1/4 cup (60 ml) olive oil

1 tsp. (5 g) sea salt

1/2 cup (100 g) chopped each: pitted black olives and toasted organic walnuts

grated zest and juice of 1 large organic orange

2 Tbs. (30 g) chopped parsley or 2 tsp. (10 g) dried

1. In a bowl, toss the squash with the olive and salt.

2. Spread on a sheet pan and roast, tossing once or twice, start on the bottom racks and move to the top halfway through, until very golden, about 25-30 minutes.

3. While the squash is still warm, scrape it into a serving bowl.

4. Sprinkle with olives, orange juice, zest, and parsley. Toss well.

5. Sprinkle the chopped walnuts on top, and serve.

Walnut tree                                   walnut forming

  

-modified Lidia's Celebrate Like an Italian

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Lentils with Butternut Squash

This is great for a buffet, side dish with pork or chicken, or a one-pot protein meal. It can be made ahead of time, just add the cheese before serving.

Lenticchi Brasate con Zucca (Italian)

Serves 8

6 Tbs. (90 ml) olive oil  

3 stalks of organic celery, chopped

1 organic onion, chopped

1 pound (455 g) brown lentils, rinsed and rained

2 bay leaves

1/2 cup (100 g) organic raisins

2-pound (400 g) organic butternut squash, peeled and cut into 1/2-inch (2,25 cm) chunks

1 cup (200 g) organic scallions, white and green parts, chopped

1 cup (200 g) grated (dairy-free) hard cheese or vegan, leave out the cheese

1. Heat 3 Tbs. (45 ml) oil in a medium Dutch oven over medium heat.

2. Add the celery and onion, cook, stir, until soften about 5 minutes.

3. Add the lentils, bay leaves, and 4 cups (960 ml) water.

4. Adjust the heat so they simmer, cover the pot. Cook about 20 minutes.

5. Add the raisins, butternut squash and little salt.

6. Add 1 cup (240 ml) of water or enough to cover the lentils.

7. Simmer about 10-15 minutes or more until the squash and lentils are tender.

 (a) Add water if it falls below the lentils.

8. Stir in the scallions, cook about 2 minutes.

9. Remove the bay leaves and take the lentils off the heat.

10. Drizzle in the remaining 3 Tbs. (45 ml) oil.

11. Stir in or leave out the grated cheese.

>one-pot meal:

At the end of cooking, cooked chicken, shrimps, etc.

Butternut squash plant                   and cut

  = 

-modified Lidia's CelebrateLike an Italian

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Late Autumn/Winter Bowl

A meal in a bowl for the colder months ahead, when the sun sets early, well not as early as when we lived in Iceland (sunset by 4:00 pm). This dish has a lot of root vegetables.

Serves 4-6

Preheat the oven to 425F (220C)

A. Bowl:
1 cup (200 g) quinoa (is gluten-free) or other (GF) grain of choice 

1/2 small organic seeded winter squash (example: 
                           kabocha,                                                  kuri,                                                            

          butternut)                                    or sweet potatoes 

      

2 medium parsnips

2 medium organic carrots

3 Tbs. (30 ml) olive oil

5 fresh thyme springs (optional)

black pepper

1 pound (455 g) small organic mushrooms

2-3 sliced organic garlic cloves

1 tsp. (5 g) paprika

1/2 small head of organic cabbage, shredded

1 cup (200 g) cooked lentils or organic beans of choice

tahini sauce (see bottom B.)

handful of fresh parsley leaves, finely chopped

1/4 cup (50 g) chopped organic walnuts or pecans

quick-pickled onions (see bottom C.)

I. quinoa/grain
1. In a saucepan, combine the quinoa with 1 2/3 cups (400 ml) water and a large pinch of sea salt.
2. Bring to a boil, reduce to low, cover and cook for 15-20 minutes until all the liquid is absorbed.
3. Remove the pan and let it rest for 5 minutes.
4. Fluff the quinoa with a fork.
5. IF using another grain, adjust the cooking method.

II. vegetables
1. While the grain is cooking...
2. Preheat the oven.
3. Line two baking sheets with parchment paper.
4. Kabocha or kuri squash do not need to be peeled.
5. Slice them into wedges.
6. Place the vegetables on one the baking sheet.
7. Add a 1 Tbs. (15 ml) oil and toss.
8. Sprinkle with the thyme and black pepper.
9. Toss the mushrooms with 1 Tbs. (15 ml) oil and pepper.
10. Place on the other baking sheet.
11. Roast for squash tray for 30 minutes until they are soft and caramelized, rotating the tray halfway through.
12. Roast the mushrooms for 30-35 minutes until golden brown, tossing a few times.

III. while vegetables are roasting
1. Combine the olive oil with garlic and paprika in a small bowl.
2. When the mushrooms are done, drizzle with the garlic-paprika oil, toss well.
3. Place back in the oven for 2-3 minutes.

IV. serving
1. Divide the cabbage into individual bowls.
2. Top with quinoa, lentils, roasted vegetables, and mushrooms.
3. Sprinkle with one of the tahini sauces, parsley, nuts, and pickled onions.

B. 4-Tahini Sauces 

of your choice. Use the sauce in other dishes or on a salad.

I. Cilantro 

makes 3/4 to 1 cup (150-200 g)

1/4 cup (60 ml) each: water and sesame tahini

juice of one organic lemon

1 chopped organic garlic clove

1 cup (200 g) cilantro leaves, roughly chopped

pinch of sea salt

1. Combine all the ingredients in a blender. Blend until smooth.

2. Store in an airtight container in the refrigerator for up to 5 days.

II. Turmeric

makes 3/4 cup (150 g)

1/4 cup (60 ml) each: water and sesame tahini

juice of one organic lemon

1 tsp. (5 ml) organic maple syrup or honey

1/2 tsp (2,25 g). ground turmeric

pinch of salt and red pepper flakes

1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to a week.

III. Beet

makes 1 cup (200 g)

1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1/4 small organic red beet, cooked and roughly chopped
1 small chopped organic garlic clove
pinch of salt

1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.

IV. Miso

makes 2/3 cup (135  g)

1 Tbs. (15 ml) each: miso paste and sesame tahini

4 Tbs. (60 ml) organic lemon juice

3 Tbs. (45 ml) olive oil

1 tsp. (5 ml) chili sauce (Sriracha)

1 tsp. (5 ml) organic maple syrup 

1. Mix together the tahini and miso paste in a small bowl.

2. Add the other ingredients and stir into a smooth sauce.

3. Store in an airtight container in the refrigerator for up to 1 week.

C. Quick-Pickled Onions 

makes about 16-ounce (455 g)

1/2 cup (100 g) brown rice vinegar or organic apple side vinegar

1 cup (240 g) warm water

1 1/2 tsp. (6,50 g) sea salt

1 tsp. (4,5 g) coconut sugar or sugar of choice

1 medium organic red onion, thinly sliced

1 bay leave

1-2 springs fresh rosemary

1. Combine the vinegar, water, salt, and sugar in a large glass jar with a lid.

2. Stir to dissolve the salt and sugar.

3. Add the onions slices, bay leaf, and rosemary.

4. Seal the jar and shake gently to mix.

5. Let the onions marinate at room temperature for at least an hour.

6. Store in an airtight container in the refrigerator for up to 2 weeks.

7. Use in salads or gain bowl. 

-modified Simply Vibrant

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Uzbekistan Farro Pilaf

In the heart of Central Asia is the country of Uzbekistan. Farro* (not gluten-fee) is an ancient wheat. Feel free to use any type of rice instead. Layer each ingredient in the pot as listed. 

Serves 6

soak farro 8-12 hours

3 Tbs. (45 ml) coconut oil or ghee, or a mix of both

1 Tbs. (15 g) each: group turmeric and cumin seeds

3 organic onions, thinly sliced

black pepper to taste

1 cup (240 ml) water

3 organic carrots, julienned cut

1/2 cup (100 g) organic raisins

pinch of saffron threads

1 small organic pumpkin or winter squash, peeled, seeded, cut into 1/2-inch (12 mm) cubes

1 1/2 cups (200-300 g) farro, soaked in 4 cups (960 ml) water

 (a) or rice, rinsed 

1. Warm the oil in a large pot or cast iron Dutch oven over medium heat.

2. Add the cumin seeds and stir around for a minute.

3. Add the onions, turmeric, black pepper.

4. Sauté until onions are slightly golden, 7-10 minutes.

5. Pour water over the onions.

6. Add the carrots in single layer.

7. Bring to a simmer, reduce heat to low, cook covered 7 minutes or until carrots are soft.

8. Bring to a boil, 2 cups (480 ml) water in a small pot or kettle. Keep it hot.

9. Increase the heat in the pot to medium.

10. Scatter the raisins and saffron in a even layer over the carrots.

11. Scatter the pumpkin/winter squash.

12. Top with the farro/rice, arranging in even layer.

13. Carefully, pour the boiling water on top. Do not disturb the layers.

14. Bring the pilaf mixture to a simmer.

15. Cover, reduce to low, and cook undisturbed for 30 minutes.

16. Open the lid, place a kitchen towel over the pot, and place the lid on top of it.

17. Turn off the heat and let it sit undisturbed for 15 minutes.

18. Gently toss the layers and serve hot.

19. It will keep in the refrigerate in an airtight container for up to 4 days.

 (a) Reheat over low heat, covered, until warm.

-modified Simply Vibrant

Farro: 

• use in salads, soups, add to backing mix, and other dishes
• great source of fiber and plant-based protein
• promotes heart health
• anti-oxidant properties
• boost the immunity
• rich in iron, protein, fiber, B-vitamins
• helps in the treatment of diabetes
• promotes weight loss
• contains lost of nutrients

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