From The Zen Monastery Cookbook 4 c. cooked and pureed winter squash 1 c. red lentils 6 c. water Fresh ginger, as desired, chopped fine (or 2 tsp dried ginger) 1 tsp. turmeric 1 tsp. cumin 1 tsp. salt Directions 1. Bake the squash, scoop the good stuff out of the shell, and puree (a … Continue reading Red Lentil and Squash Soup
Cranberry Acorn Squash
From Asparagus to Zucchini, 3rd ed. ½ c. raw fresh cranberries 1 small apple, cored, chopped into small pieces ¼ c. currants ½ c. orange juice or apple cider 1 ½ TB honey or maple syrup 1 TB melted butter 2 acorn squash, cut in half, seeds removed 1. Preheat oven to 350. Combine cranberries, … Continue reading Cranberry Acorn Squash
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Autumn Vegetable Gratin
Simply OrganicFrom Simply Organic, by Jesse Ziff Cool ¼ c. unbleached, all-purpose flour ¼ c. brown sugar 1 c. shredded Cheddar cheese (4 oz) 1 tsp salt ½ tsp black pepper 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, … Continue reading Autumn Vegetable Gratin
Savory Tempeh and Vegetables
Source: Simply in Season 2 TB butter 2 TB olive oil 3 leaves kale, de-stemmed and chopped 3 cloves garlic, minced 1 TB ginger root, peeled and minced Fresh rosemary or sage, to taste In a Dutch oven, melt the butter with the oil on medium heat. Add the other ingredients and saute for 2 … Continue reading Savory Tempeh and Vegetables
How to Freeze Winter Squash
To begin, preheat the oven to 375° - 400°. Wash the squash, slice down the middle, and scoop out any seeds and pulp with a spoon. Place both halves of the squash face down into a casserole dish, and add ¼”- ½” of water. Bake for 45-60 minutes, depending on size of squash. Remove the … Continue reading How to Freeze Winter Squash
Japanese Style Squash
Source: From Asparagus to Zucchini 3rd ed. 1 squash (preferably kabocha or buttercup), cut into 2” cubes ½ c. soy sauce ¼ c. brown sugar or honey Bring several inches of water to boil in a saucepan. Cube and add squash, leaving the skin on. Add more water to cover if needed. Bring to boil … Continue reading Japanese Style Squash
Winter Squash Bars
Source: Simply in Season 2 c. winter squash or pumpkin, cooked and pureed. 1 ½ c. sugar ¾ c. oil 4 eggs 1 tsp vanilla ½ tsp salt Beat together in a mixing bowl. 1 c. flour 1 c. whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon Mix in … Continue reading Winter Squash Bars
Fox & Fawn Farm 