Return of the Squash

Earlier this week, I used half of a butternut squash to make a delicious pumpkin curry. But, I still had the second half to use up and was pondering what to do with it. Pasta? Risotto? Or just tossed with a little sauce as a side? I finally came up with something I thought would be perfect for the cooler weather...a stew of roasted pumpkin in a little broth with greens, beans and mini-gnocchi.

Recipe: Roasted Squash and Gnocchi Stew

Ingredients

2 tablespoons olive oil

1/2 large butternut squash, seeded and roasted at 400 degrees for 40-45 minutes then pealed and diced.

1 onion, diced

3 cloves of garlic, minced

1/2 teaspoon crushed red pepper (optional, if you like a little heat) 

1 teaspoon dried oregano  

3 cups vegetable broth

10 ounces fresh baby spinach

1 16-ounce can chickpeas, cannellini beans or other large, white bean, drained and rinsed

1 packages vacuum packed gnocchi, perferably miniature sized

Parmesan cheese for garnish (optional) 

Or

Two tablespoons nutritional yeast (optional, for a vegan preparation) 

Directions 

In a large pan or dutch oven, heat the olive oil over medium heat and then add the onion and cook for 10 to 15 minutes and it is soft and starting to turn golden. Add the garlic and cook for two more minutes, stirring constantly, then add the red pepper if using and the oregano. Stir in the squash and continue to cook for about five minutes. If the pan becomes dry, you can add some of the broth a couple tablespoons at a time. Season with salt and pepper. Add the rest of the broth, bringing to a simmer, cook until the squash is tender, then add the gnocchi. Cook until they are tender, then stir in the spinach and beans, continuing to cook until the greens are wilted and the beans are warm. Taste for seasoning, stir in nutritional yeast (if using) and serve warm, in large bowls with hunks of bread for dipping. Garnish with freshly ground Parmesan cheese if you like. 

Pumpkin Space

Of course, it's fall and pumpkin spice everything is everywhere. BUT so are the pumpkins and winter squash--from large cans of purée to any number of beautiful gourd-like vegetables. So of course as I scan recipes, my mind turns to warming foods like stews, braises, curries and roasted items. This recipe combines delectable roasted squash with a luxurious curried sauce of pumpkin and coconut milk. I used tofu and seitan for variety and interest, but of course substitute your favorite protein which could be red lentils, garbanzo beans, sliced chicken substitute or even veggie meatballs.

Recipe: Fall Pumpkin & Squash Curry

Ingredients

• 2 tablespoons canola oil (divided)
• 1 lb extra-firm tofu, cut into ½ inch cubes
• 4 oz. seitan (optional)
• 1 medium onion, quartered and sliced thickly 
• 3 tablespoon minced ginger
• 2 tablespoon minced garlic
• 1 tablespoon tomato paste
• 1 16-ounce can petite diced tomatoes, with juice
• 1 15-ounce can pumpkin purée
• 1 cup vegetable broth
• 2 cups unsweetened coconut milk
• 2 1/2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper (or less if you don't like the heat)
• 2 1/2 cups roasted butternut squash, diced (about half a medium sized squash, save the rest for another recipe.)
• 1 tsp. vegetarian fish sauce
• 1 1/2 teaspoons fresh lime juice
• Steamed rice for serving
• Cilantro and lime zest for garnish

Directions

In a large, dutch oven or stainless steel casserole, heat one tablespoon oil and fry the tofu until light and golden brown on all sides. If using the seitan, add in the last two minutes. Remove all to a paper towel lined plate to drain. 

Add the rest of the olive oil to the pan and heat, add onion and sauté for 10 to 15 minutes until soft and starting to brown. Add ginger and garlic; cook for two to three more minutes. Add the curry powder and cayenne, stirring to toast for two minutes. Add the tomato paste and cook for two to three minutes, until it is darker and combined with onion, garlic and ginger. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin darkens slightly, about 10 minutes. Add vegetable broth, and coconut milk; simmer for 20 minutes. Add butternut squash, tofu, seitan (if using), fishless sauce and lime juice. Simmer until tofu, seitan and squash are warm. Serve with steamed rice and garnish with cilantro and lime zest.