During our November potluck, Josh Furman demonstrated how to make all sorts of delicious things with squash, because, well, it’s that time of year. Here are his recipes, as promised:
Roasted Winter Squash Salad
- 2-3 winter squash sliced
- 1 onion sliced into wedges
- 1/2 tablespoon sumac and 1/2 tablespoon nigella seeds (optional)
- 2 tablespoons sliced almonds or other crushed nuts such as pistachios.
- olive oil
- salt and pepper
- 3/4 cup greek yogurt
- 1 tablespoon minced garlic
- juice of 1 lemon
- 1-2 tablespoons sunflower butter to taste
1) Toss squash and onions with olive oil, salt and pepper. Roast at 400 degrees for 20-25 minutes, or until soft and caramelized.
2) Mix together yogurt, lemon juice, garlic, and sunflower butter. Season with salt and pepper.
3) Assemble by placing sauce on the bottom of the platter and mound roasted onions and winter squash on top. Sprinkle nigella seeds and sumac on top if using. Sprinkle sliced almonds.
Spiced Pumpkin Hummus
- 1 15-ounce can of chickpeas/garbanzo beans
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 garlic clove
- ¼ cup olive oil (plus more if you like a thinner hummus)
- 1 teaspoon ground cumin
- ¼ teaspoon sweet paprika
- Juice of 1 lemon
1)Put all the ingredients into a food processor and process until smooth and to your desired consistency. Season with salt and pepper to taste.
Green Curry Paste
- 1 tbs coriander seeds
- 2 tsp cumin seeds
- 1 tsp white peppercorns
- 8 large green chilies, chopped
- 4 shallots
- 2″ piece fresh galangal, chopped
- 12 small garlic cloves, chopped
- small handful of basil- thai or regular basil (2 oz)
- 6 kaffir lime leaves
- 3 lemongrass stems, finely chopped
- small handful of cilantro (3.5 oz)
- 2 tsp lime zest
- 2 tsp salt
- 2 tbs oil
1) Dry-roast coriander and cumin seeds over medium heat for about 2 and a half minutes, shaking constantly.
2) Using a food processor, process for 5 seconds, then add all remaining ingredients and process 20 seconds at a time, scraping down sides between intervals, until smooth.
To make curry, add 2-4 tablespoons curry paste to oil in a pot. Once it has become fragrant add a can of coconut milk and heat. Add pre-cooked/roasted squash and other vegetables, and heat through. As an alternative, add raw vegetables and simmer on low until vegetables are tender. Mix and match meat or vegetables that work for you depending on what is available and in season. Sliced peppers, eggplant, and peas will cook faster than potatoes or winter squash, so check occasionally until desired doneness.
Add a tablespoon on brown sugar and a tablespoon of fish sauce. As a vegan alternative use a tablespoon of soy sauce instead of fish sauce. Season to taste with salt and pepper.