Archive for the ‘squash’ Category

pumpkin soup

pumpkin soup

Pumpkins are fun to carve. But they are even more fun to eat because of their super nutrient-rich value. They contain vital antioxidants like beta carotene; Vitamins A, C, B and E; and minerals niacin, copper, calcium, potassium and phosphorus.

Many varieties of pumpkins are available at your local farmers’ markets.  You can find hundreds of recipes on line, so stock up on your favorites and start using them in your cooking and baking. They store well in a cool dark place, so there is no need to worry that they will go bad.

For this soup I used the traditional orange pumpkin, but you can easily substitute it for any variety you like.


1 tbsp olive oil
1/2 cup chopped onion
1/2 clove garlic, minced
1/4 teaspoon chopped fresh thyme
3 cups chicken stock
2 cups pumpkin puree
1/2 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 cup heavy whipping cream
2-1/2 whole black peppercorns

Heat oil in pan and stir fry onions and garlic until soft

Add stock, salt, pumpkin, thyme, and peppercorns

Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered

Puree the soup in small batches using a food processor or blender

Return to pan, and bring to a boil again

Reduce heat to low, and simmer for another 30 minutes, uncovered

Stir in heavy cream

Pour into soup bowls and garnish with fresh parsley

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roasted peppers squash 2

ingr. for stuffing

stuffed peppers and squash

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These pattypan squash were too cute to cut them up, so I decided to do the least harm and stuff them. You can use your favorite stuffing to fill these. However, because the squash were so tender  I cooked the stuffing first so that the time in the oven would not be too long.

preparing the squash (6 medium size)

wash and dry

cut tops carefully and hull out middle


cook 1 cup quinoa (set aside)

olive oil

1  onion

1  shallot

3 cloves garlic

1 red bell pepper

flesh from the squash

handful of parsley, basil, chives

salt & pepper to taste

1/2 cup parmesan cheese

Bed of Kale and Swiss Chard


Swiss Chard

1 cup of chicken broth

parsley, basil, celery leaves

salt, pepper to taste



Chop onion, shallot, garlic, pepper
Heat pan with olive oil, add onion & shallot and cook until wilted
Add bell pepper,  flesh from squash  and cook for a few minutes until tender
Mix in parsley and basil 
Add salt and pepper to taste
Add quinoa to stir fry mix well
Add cheese and mix well
Fill squash to the top, sprinkle with parmesan cheese and press tops in place
Roughly chop kale and swiss chard
Finely chop parsley, basil & celery leaves
Mix and season with salt, pepper and sprinkle with parmesan cheese
Prepare casserole dish for the oven
Lightly oil casserole
add 1/2 cup broth
add kale and swiss chard mixture
place the stuffed squash on the mixture
add the rest of the broth
sprinkle with parmesan cheese
Cover dish with aluminum foil and bake in a preheated, 350* oven for 30 minutes
Remove cover and bake another 10 minutes until squash is tender and lightly brown

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