Although this is considered by many the national dish of Jamaica, it makes a nice local dish. I bought “goat stew” meats already cut in small pieces from Circle S farm. Everything else is local, except for the curry seasonings, but, hey, that’s what trade is all about, the exotic tastes. You could use local garlic and hot peppers just as well. Lamb or pork can be substituted for the goat.
Combine in a large bowl and coat evenly:
In the same pan with the meat drippings, add a little more oil if necessary and cook over medium heat til soft:
Tried and tested by Eleanor Cooper, with thanks to Joy of Cooking (1997).
MethodCombine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
HintsThe apple doesn’t need to be tart. You can omit stuff in this recipe and totally replace it with another item. I had no nutmeg, so I put in honey and cinnamon and some other mealy apples I wanted to get used up in cooking. Peel the apples!
I also boiled the butternut squash first, then scraped the stuff into the soup, because I wasn’t going to wait an hour it seemed for that stuff to cook. I was too impatient.
I had it with some local bread from market, and a giant salad with black cherry tomatoes.
You can also probably replace the butternut with sweet potatoes. Same effect, only it’s sweet potato soup.
From Trish Woolbright
Basil Ice CreamMake at least one day ahead before serving with squash.
(I did get a few hints from one of the Lindley brother’s at Alleia for this one, but had to work out the details on my own. I like the original best, but this one will do for home-made)
Maple & Spice Delicata SquashThere are many ways in which you can serve the squash and ice cream. The squash is softer if left in large pieces while roasting, and like chewy candy if sliced thinly for roasting. It’s delicious however you choose to cut it up. For this recipe, I cut the ends big enough to use as ‘bowls’ for the squash, and sliced the rest very thinly, then diced the cooked pieces and sprinkled it on the ice cream as a candied garnish.
Scrub the skins of two small delicata squash with a vegetable brush to remove any soil or spots. Cut in half and scoop out the seeds. Do not remove the skins. On this winter squash, they are edible and nutritious. Slice or dice the squash to desired thickness and place in a glass baking dish.
Blend the following ingredients together and pour over the squash:
Serve slightly warm with ice cream.
From Chyela Rowe
Adapted from the book Fresh From the Farmer’s Market: Fall By Alastair Hendy. It’s called “pumpkin” fondue, but any winter squash will do. The squash is more of a vessel, or accompaniment to a yummy fondue, rather than a flavor. I have used acorn squash, and the one in the photo is a Kabocha. This was the centerpiece for a celebratory dinner recently. With it I served grilled marinated steaks, sautéed greens, roasted shiitake mushrooms and fresh bread. We welcomed the fall season in style, with comments like, “please can I hook up an I.V. of this delicious fondue?” And, “This is so good, would you mind if I ate all of this by myself?” The best part is scooping out the soft flesh of the baked squash, dunked generously in fondue. So invite friends over, and pass around the spoons. Happy Autumn to you!
In a saucepan or skillet, heat the remaining butter and add the onion and garlic. Saute until soft and translucent. Add the wine, heat to simmering, then add all the remaining ingredients, except the sour cream. Stir until the cheese melts. Transfer to a small oven proof dish and stir in the sour cream. Bake in the oven at 375 degrees for about 20 minutes or until the fondue is runny. Pour the fondue into the cooked pumpkin and serve.
From Chyela Rowe
Saute onion & ginger in oil in a large saucepan or soup pot over medium heat. ..about 5 minutes. Stir in curry paste and heat for 1 minute then whisk in the coconut milk and veggie stock. Bring to a boil and then reduce heat to low and simmer for about 5 minutes
Remove the skins from the sweet potatoes and cut into bite sized chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Blend with either an immersion blender or transfer to a food processor or blender until smooth.
Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro. Enjoy!
From Jayne Cagle
Meanwhile, mince the fig or pulse in a small food processor. In a small saucepan, gently warm the olive oil, vinegar, fig, rosemary and sea salt together. Remove from heat and whisk to blend well. Stir in Parmesan cheese.
To assemble: Place the circle of acorn squash over a bed of arugula. Fill the center of the squash with the roasted mushrooms and kohlrabi. Drizzle the warm vinaigrette over the top and serve.
From Chyela Rowe
This recipe is from Christy Tallamy in Leesburg, VA. It happens to be gluten free, but that does not seem to matter to the gluten-eaters in her family.
Set oven temperature to 500 degrees. Butter a 9″ springform pan. In a food processor, pulse together grahams and brown sugar. Add pecans and pulse until texture is like coarse breadcrumbs. Put crumb mixture in a bowl and add melted butter. Blend well until the mixture will stick together when pressed with fingers. Add more melted butter if necessary. Press into the springform pan. Bake for 5-8 minutes until brown and fragrant. Let Cool Completely.
After removing the crusts from the oven, place a glass baking dish on the bottom rack of the oven, with at least one inch of water in the pan. This will stay in the oven while the cheesecakes cook. The extra moisture in the oven will help the tops to not crack. Next, blend together the granulated sugar, salt and spices. In a mixer, cream the cream cheese, then add the sugar mixture slowly. Continue mixing and add the two cups of drained pumpkin. Add the eggs to the mixer one at a time. Add the cream, vanilla, and lemon juice. Beat until smooth.
Pour the mixture over the cooled crust. Bake for 12 minutes. Reduce heat to 225 degrees and bake for 3 hours, or until the center registers 150 degrees. Remove from oven and let cool. Refrigerate overnight, and for up to 3 days before serving.
From Chyela Rowe
In TN we still get those wonderful red peppers in fall, but if you can’t find them, the recipe is still good without them or with a substitute of your choice. Great as a vegetarian main dish or as side for veal, chicken or pork.
Pour 4 C of the water into a sauce pan. Bring to boil over medium heat and add the salt. Cut the red peppers in half lengthwise and clean out the seeds. Drop the half peppers in lightly boiling water quickly to parboil and with a slotted spoon get them out in about a minute. Don’t let them get soft. Set aside to cool. Using the same water, lightly boiling, slowly pour in the cornmeal while stirring constantly. If the cornmeal becomes too stiff, add the remaining water. After about 20 minutes the polenta will be cooked and firm, set aside.
Find a baking dish the size that will let each pepper sit open side up. Drizzle oil evenly on the bottom of the dish. Add the tomatoes to the dish and sprinkle oregano and last and pepper to taste over them. Then fill each pepper-half with the polenta. Place in the dish, facing open side (polenta-filled) up. Pour 1/2 stock into the bottom of the dish.
Place in the over to bake. During baking, stir and mash the tomatoes with a spoon and baste the peppers with the dish juices several times. After the first 20 minutes of baking, pour in the remaining stock.
When the peppers are tender (about 35-40 minutes total), sprinkle the cheese evenly over the tops and bake (or broil) until the cheese melts, about 5 minutes. Spoon the sauce from the dish on top.
From Eleanor Cooper