Roasted Squash with Parmesan and Herbs

INGREDIENTS

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper

DIRECTIONS

1. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. 
    WATCH: Spaghetti Squash

What is a White Pumpkin?

Wondering what to do with our White Pumpkins we picked at the local Punpking Patch  last weekend I found really interesting information on the internet. It turns out you can substitute White Pumpkins for all recipes which are asking for a orange Pumpkins.

But what is a white pumpkin? These albinos with natural white skin have been bred by pumpkin growers, and seeds for specific varieties, such as Lumina, Cotton Candy or miniature Baby Boo, can be purchased and planted. Direct Gardening (Shop Direct), for example, has Lumina white pumpkin seeds available for online ordering. White pumpkins must be planted after the risk of frost has passed, and they take about 90 days to grow.

So, what can you do with a white pumpkin? They're great for carving (see an example) and even better for painting. They provide great contrast in fall gourd and pumpkin displays. They're elegant unadorned as a table centerpiece, as you'll see in this Martha Stewart Living photofrom 2003: She's always ahead of the curve! Monogrammed white pumpkins are even being used as wedding decorations.

White pumpkin can also be substituted for orange pumpkin in many recipes, whether you're baking pumpkin pie or concocting a pumpkin soup. The texture and taste of the Lumina variety is excellent for baking. Try using a hollowed out white pumpkin as an attractive serving tureen.

Also Known As: albino pumpkin, ghost pumpkin, Snowball, Casper, Lumina, Baby Boo, Cotton Candy Pumpkin

WHITE PUMPKIN SAMBAR

WHITE PUMPKIN SAMBAR OR POOSANIKKAI SAMBAR

PREP TIME

45 mins

COOK TIME

25 mins

TOTAL TIME

1 hour 10 mins

A delicious south Indian sambar made with white pumpkin cubes

Author: Holy Cow! Vegan Recipes

Recipe type: Dal

Cuisine: Tamil

Serves: 12

INGREDIENTS

• 1 cup tuvar dal
• ½ tsp turmeric
• 2 tsp vegetable oil
• 2 tbsp coriander seeds
• 1 tbsp chana dal (bengal gram)
• ½ tsp fenugreek seeds
• 2 dry red chillies (use more if you want a spicier sambar)
• ¼ cup grated coconut or ¼ cup canned coconut milk
• 2 sprigs of curry leaves
• 1 tbsp sambar powder
• 1 tbsp tamarind paste or, if you are using tamarind pods, a 1-inch ball of tamarind soaked in a cup of warm water for at least 30 minutes. Crush the tamarind with your fingers to extract the pulp and discard the stringy solids. Reserve.
• 4 cups of white pumpkin cubes. Trim off the dark green skin and dice the white flesh.
• 1 tbsp grated jaggery
• 1 tsp mustard seeds
• A generous pinch of asafetida (hing)

INSTRUCTIONS

1. Pressure cook the dal and turmeric until the dal is soft and mashable. You can also do this on a stovetop. Cover the dal with an inch of water, bring to a boil, cover and simmer until soft, about 45 minutes to an hour. Add water if the dal gets dry.
2. Heat 1 tsp oil and add to it the coriander seeds, chana dal, fenugreek seeds, and red chillies. Saute, stirring frequently, until the coriander seeds and dal are a couple of shades darker. Don't let anything burn.
3. Remove the coriander seeds mixture to a blender, add the coconut and enough water to make a smooth paste. Blend.
4. Place the tamarind extract in a saucepan with 1 cup of water or, if you used the tamarind pods, place the pulp you extracted in a saucepan.
5. Add some salt and bring the mixture to a boil. Add the curry leaves.
6. Add the pumpkin cubes, return to a boil, cover, lower heat to a simmer, and let the pumpkin cook until it's almost tender, about 8-10 minutes.
7. Add the ground masala, increase heat, and bring the mixture to a boil.
8. Add the cooked dal and sambar powder and stir well. Add more water if needed.
9. When the dal comes to a boil, lower the heat once again and simmer for about 10 minutes. Add water if the sambar gets too dry. You want a fairly fluid texture.
10. Heat the remaining 1 tsp of oil and add the mustard seeds and asafetida. When the mustard crackles, pour the oil over the dal and mix well.
11. Serve hot with rice.

NUTRITION INFORMATION

Calories: 103 Unsaturated fat: 1.3 g Carbohydrates: 15.2 g Sugar: 3.3 g Fiber: 2.7 gProtein: 4.6 g

Roasted Chicken and Butternut Soup

INGREDIENTS

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
• 1 small yellow onion, diced medium
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth or water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 to 2 tablespoons fresh lemon juice
• Fresh cilantro (optional)

DIRECTIONS

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes. 
2. Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired. 

COOK'S NOTE

Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.