Currently viewing the tag: "Carnival squash"
This is a dish I eat for breakfast from left-overs, or as dinner if I am alone and want something simple and satisfying as a “comfort food”. The main parts are the winter squash, onions, and greens, but feel free to add mushrooms, tomatoes, beets, or apple. Eggs poached or fried either way, as long as the yolks is soft and can run into the ingredients as a sauce. I douse them with plenty of something spicy and vinegary.
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A variation on a theme, this soup is made easier by simply roasting the squash and scooping out the flesh rather than peeling and cutting and cooking it. It is a fairly simple dish, and is smooth enough to serve in cups to be sipped if you wish, or you could add substance to it by adding shrimp and/or some rice-even easier if you have some left over in the refrigerator. This soup can be made thicker and then double as a sauce for fish or on noodles with peppers and shrimp added to them.
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This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses a fair amount of fennel, and so will be a little sweet, which is countered by the greens and with vinegar added at the end.
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This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
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Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Winter squashes have hard, thick skins and only the flesh is eaten. They take longer to mature than summer squash and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name “winter” squash.
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This dish is usually made with a pumpkin, but other winter squash will work as well. Winter Carnival, Butternut, Orange Hokkaido will all work for this. Some squash, such as the Japanese “Kabocha” types tend to be a little drier than pumpkins and most other squash, so you may need to add some butter or olive oil to the squashed squash.
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