ISO-Fall Veggie Recipes

[Terri-Lynn2]

When wandering the produce markets I always love to look at all the fall vegetables, like squash, pumpkins, gourds. I have never bought one to actually cook it. I am wondering if you all can help me incorporate some of the fall vegetables into our meals with some good recipes.

Thanks Terri

[lhall]

I love baked winter squash. Acorn squash cut in half, take the seeds out, and bake at 350 for about 45 minutes. Turn them over and serve them with butter, cinnamon, nutmeg, brown sugar, or other spices.

I also made steamed butternut squash last winter. Peel and seed the squash, then cut it into chunks, I seasoned it with similar spices as the acorn squash. It's very good. I use these spices on sweet potatos too.

Other good things, pumpkin soup or pumpkin cheese cake. I think CL has recipes for both to these.

1989 Cooking light did a spread on pumpkin. I make their Pumkin puree and Maple Pumpkin Pie. I've also used butternut squash in bread, (same 1989 issue, I think). I haven't tried turban squash yet, but I do love winter squash.

Spaghetti squash is fun too. Cook like the acorn squash, but use a fork to get the squash off the skins. Looks like spaghetti. I like this with butter (margarine) and pepper.

Yes, I've got a lot of CLs. I've had my own subscription since the early 80's and got all mom's old issues when she passed away.

Leigh

[kwormann]

I would probably join in if it werent 110 heat index here today.....HOwever, I have a recipe for a stuffed squash with wild rice I will post if you want:) As I am very proccupied with school starting Mon, please email or PM me to remind me to look at the post if you want it:)

[kima]

Check out the thread on power veggies- lots of great ideas there!
I love fall- my favorite time of year but let's not rush things here!!

[emilycat]

I love fall veggies, too -- I just sometimes feel as though I'm not supposed to cook them in the summertime because of all the other wonderful produce that's only around then! Silly, huh?
Doesn't stop me, though. :)

Anyway, I looooove winter squash -- acorn is my favorite; the confetti ones are really yummy, too. Last year CL had a recipe for wheatberry-stuffed winter squash; it's delicious. When I'm winging it, I love to saute or roast cubed winter squash, skin-on, in a bit of olive oil and thyme and toss with whole wheat pasta and some incredible bleu cheese. Often I'll add leeks, too. Or I'll just stop at the thyme and olive oil and serve it as a side dish.

Are you also interested in turnips, beets, Brussels sprouts, or just the squashes?

[kwormann]

Ok, Here is the recipe I was talking about. I havent tried ot, but the picture looks FANTASTIC!!!


* Exported from MasterCook *

Roasted Acorn Squash with Wild Rice Salad

Recipe By :Vegetables on the Grill
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium acorn squash
olive oil
1 1/2 cups wild rice
4 1/2 cups vegetable broth or water
1/2 teaspoon salt
1/2 cup hazelnut
2 Tablespoons currant
4 Tablespoons chives -- minced
1/2 orange -- juiced
dash white wine or champagne vinegar
1/4 teaspoon ground ginger

Slice the squashes in half lengthwise and brush both the skin and flesh
with oil.

Grill, covered, over medium hot to low coals cut side down, then skin side
down until tender when pearced with a skewer, approx 40 minutes.



Rinse the rice well in a colander and allow to drain. In a large
saucepan, bring the broth and salt to a boil. Add the rice, reduce the
heat and simmer, covered, for approx 35-45 minutes. The kernals should be
slightly firm, not mushy. Drain well and cool.

While the rice it cooking, toast the hazlenuts in a oreheated oven (350)
for 7 minutes. Rub off the papery skins and chop coarsely.

Toss the cooled rice, chopped hazlenuts, currants and chilve together in a
large bowl. WHisk the orange juice, vinegar, and ginger together and
sprinkle it over the rice, tossing well to combine.

Scoop out a small portion of the squash and place some rice salad inside.

Description:
"From Vegetables on the Grill"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 317 Calories; 8g Fat (21.1%
calories from fat); 9g Protein; 58g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 188mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Terri-Lynn2]

Thanks to everyone for the inspirational ideas and thanks kim for the recipe it sounds great.

Anyone else who has ideas please feel free to jump in. Wink Wink Nudge Nudge.

Thanks

Terri

[Jennett]

I LOVE winter squashes and root vegetables. The 10/00 issue of CL had some splendid squash recipes. I tried and loved the Curried Squash-and-Pear Bisque, the Winter Squash Souffle with Greens, and the Winter Squash Risotto with Radicchio. Still on my list to try is Winter Squash and Savoy Cabbage with Toasted Sesame Seeds. (All of these call for butternut squash.)

As for root vegetables, the 11/00 issue had some goodies. (Yes, I was very happy late last fall.:D ) The Root Vegetable Gratin (with Potatoes, Pasnips, Celeriac, and Swiss Cheese) was tasty, as were the Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries (though I prepared it for family and ate around the sweet potatoes--the one root vegetable I don't like.) The Potato, Fontina, and Cremini au Gratin was also good, though I don't really think of potatoes as a "fall" vegetable, but it was in the same article. Another recipe I really liked from this issue, though it takes forever to make was the Braised Shallots and Fall Vegetables with Red Wine Sauce. This was the vegetarian Thanksgiving recipe.

I also love plain cooked parsnips, pureed with a little chicken or vegetable stock, and butter or olive oil. Yum, they're so good and it's impossible to believe there isn't cream added somewhere.

Finally, another goodie I just remembered is the Winter-Vegetable Stew with Sunchokes. Sunchokes are SO good.

Thank goodness all these were published during holiday season, so I had an excuse to make them!

Let me know if you'd like me to post any of these!

Gosh, I can't wait until the air gets cold, I can pull on cotton socks and sweaters, hear leaves crackling, and turn the oven on again.:D I love fall even more than I love fall vegetables!