need jarrahdale recipes

[ccooney]

Last weekend I bought an absolutely gorgeous blueish/greenish/greyish pumpkin called a jarrahdale squash. I did a web search and found that it is an Australian variety that's a cross between a hubbard and those red "Cinderella" pumpkins. Because it's edible and supposedly not stringy and tough like most carving pumpkins are, I don't want to turn it into a jack-o-lantern. Unfortunately, I couldn't find any recipes that use jarrahdale squash except a boring one in which you halve it, clean it out, and bake it with butter and brown sugar. From what I found, it's milder and not as sweet as most edible pumpkins are.

Do any of you have recipes for jarrahdale squash? What about a pumpkin or squash recipe that might work just as well? I have to say I'm not really sure what kind of recipe I'm looking for. I guess I was trying to stay away from pumpkin pie, but would not be adverse to another really interesting dessert. I would also like to try a savory dish. I found a couple of soup recipes that looked OK (thought they didn't really excite me) which I might use if I can't come up with anything else.

I'm relying on all of my good CL friends to come to the rescue! :D I look forward to see what you guys all come up with.

[sneezles]

We had jarrahdale for the first time last fall and I just used a spicy pumpkin soup recipe for it:


* Exported from MasterCook *

Spicy Caribbean Soup with Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
1 clove garlic -- minced
3 tablespoons butter or margarine
1 bay leaf
1/2 teaspoon hot red pepper flakes -- or to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash*
2 cups cooked chicken cubes
3 cups hot cooked rice
Cilantro sprigs for garnish (optional)
Hot pepper flakes for garnish (optional)

Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 minutes.

Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf.

Reserve 1 cup squash cubes; purée remaining mixture. Return reserved squash and puréed mixture to saucepan. Stir in chicken cubes; cook until thoroughly heated. Serve soup topped with hot rice. Garnish with cilantro and pepper flakes, if desired.

Cuisine:
"Caribbean"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 363 Calories; 12g Fat (30.4% calories from fat); 26g Protein; 36g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat.

NOTES : *Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.

Nutr. Assoc. : 0 0 0 0 4714 0 0 0 0 0 5614 2806 0 2130706543 2130706543

[ccooney]

Sneezles...this looks yummy! I think my squash will yield more than 4 cups and so I'm bumping this up in hopes that more folks will post ideas for me. Come on, guys - don't let me down! :cool:

[whocares]

This recipe from Nigella Lawson from last week's New York Times food section caught my eye and I bet it would be wonderful with your squash.

October 27, 2004
Recipe: Roasted Stuffed Pumpkin

Time: About 2 hours

1 6 1/2- to 7-pound sugar pumpkin, or other pumpkin suitable for eating
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, 2 minced, 1 halved
1 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon saffron threads
Finely grated zest of half an orange
2 cups basmati rice
4 cups vegetable stock
Salt.

1. Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's "shoulders," about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.

2. In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.

3. When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.

4. Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.

Yield: 8 to 10 servings.

[tholbrook]

I bought a great little pumpkin & squash cookbook awhile back that recommended the green-grey skinned pumpkins (although it didn't name the variety) for quite a few of the recipes.I posted some of the recipes on this thread: Recipes from PUMPKIN, BUTTERNUT & SQUASH cookbook (http://community.cookinglight.com/showthread.php?s=&threadid=64897)

Some other recipes from the cookbook that I don't believe I posted:

Japanese Squash and Miso Soup
Spicy Butternut Curry
Vietnamese Pumpkin Curry
Jamaican Curry with Pumpkin, Plantains and Squash

I think the pumpkin you bought would work well in any of those. I've made the Jamaican Curry - it was yummy! If you're interested in any of these, just let me know!

[ccooney]

Tholbrook, the stuffed pumpkin and those recipes on the other thread look fantastic. You rock! I'm still open to other suggestions, if anyone would like to share.