Food recipes
Spiced Pumpkin Seeds, for garnish
Spiced Pumpkin Seeds, for garnish
Ingredients:
1 Preheat the oven to 325°F.
2 In a large bowl, combine the assorted squash cubes and maple syrup. Season with the
Directions:
ginger, cinnamon, cloves, nutmeg, and salt and toss to evenly coat. Arrange the squash on
a rimmed baking sheet in a single layer. Cover the pan with foil to help the squash to cook
in its own steam and become more infused with the spices. Bake until the squash is soft,
about 35 minutes.
3 Remove the squash from the oven, and set aside to cool for 10 minutes, still covered
with the foil.
4 While the squash is still warm, transfer it to a large bowl. Add the vinaigrette and lightly
toss; don’t rough it up too much and break down the squash. Add salt to taste and top each
serving with a sprinkling of spiced pumpkin seeds.
Clockwise from top right: kabocha squash, Delicata squash, butternut squash, red kuri squash
HOW TO CUT WHOLE SQUASH
Instinct tells you to use a giant cleaver and brute force to hack away at it. Don’t. There’s an easy, effective way that’s less
likely to involve a 911 call. Start by using a small, sharp knife, rather than a big one; you’ll have far more control. Lay
the squash on its side on a stable cutting board. You’re going to cut it through the equator, rotating as you go.
Kabocha, red kuri, or Delicata (Carnival) squash: Pierce a knife in the center at the equator so the whole blade is in,
push down, and rotate the squash. Push down again and rotate. Continue pushing the knife down and rotating the squash
until it’s fully cut in half. Cut the halves lengthwise into strips of the width you want (for this salad, 1½ inches), then
crosswise into cubes.
Butternut squash: Cut the squash in half where the round bulbous part meets the long section. Carefully peel the skin
off the long section using a knife first. Then use a vegetable peeler to remove any of the remaining bits of skin and pale
yellow flesh. You should see only orange flesh. Halve the long section lengthwise. Lay the halves flat side down and cut
lengthwise into strips, then crosswise into cubes. For the bulb, peel it and halve it lengthwise. Scoop out the guts and
seeds, place each bulb flat-side down, and cut lengthwise into strips, then crosswise into cubes.
STRAWBERRY AND TOMATO
GAZPACHO
SERVES 4
In the middle of the summer, right when New York starts to get sticky-hot and cold
soup sounds especially good, late strawberry season and early tomato season collide
at the market. Inevitably, the two fruits (yep, tomatoes are fruits) end up together in
my blender to make this delicious gazpacho. Strawberries seem like the odd man out
here, but their sweetness and bit of acidity bring balance to the soup.
Ingredients:
1 Preheat the oven to 325°F.
2 In a large bowl, combine the assorted squash cubes and maple syrup. Season with the
Directions:
ginger, cinnamon, cloves, nutmeg, and salt and toss to evenly coat. Arrange the squash on
a rimmed baking sheet in a single layer. Cover the pan with foil to help the squash to cook
in its own steam and become more infused with the spices. Bake until the squash is soft,
about 35 minutes.
3 Remove the squash from the oven, and set aside to cool for 10 minutes, still covered
with the foil.
4 While the squash is still warm, transfer it to a large bowl. Add the vinaigrette and lightly
toss; don’t rough it up too much and break down the squash. Add salt to taste and top each
serving with a sprinkling of spiced pumpkin seeds.
Clockwise from top right: kabocha squash, Delicata squash, butternut squash, red kuri squash
HOW TO CUT WHOLE SQUASH
Instinct tells you to use a giant cleaver and brute force to hack away at it. Don’t. There’s an easy, effective way that’s less
likely to involve a 911 call. Start by using a small, sharp knife, rather than a big one; you’ll have far more control. Lay
the squash on its side on a stable cutting board. You’re going to cut it through the equator, rotating as you go.
Kabocha, red kuri, or Delicata (Carnival) squash: Pierce a knife in the center at the equator so the whole blade is in,
push down, and rotate the squash. Push down again and rotate. Continue pushing the knife down and rotating the squash
until it’s fully cut in half. Cut the halves lengthwise into strips of the width you want (for this salad, 1½ inches), then
crosswise into cubes.
Butternut squash: Cut the squash in half where the round bulbous part meets the long section. Carefully peel the skin
off the long section using a knife first. Then use a vegetable peeler to remove any of the remaining bits of skin and pale
yellow flesh. You should see only orange flesh. Halve the long section lengthwise. Lay the halves flat side down and cut
lengthwise into strips, then crosswise into cubes. For the bulb, peel it and halve it lengthwise. Scoop out the guts and
seeds, place each bulb flat-side down, and cut lengthwise into strips, then crosswise into cubes.
STRAWBERRY AND TOMATO
GAZPACHO
SERVES 4
In the middle of the summer, right when New York starts to get sticky-hot and cold
soup sounds especially good, late strawberry season and early tomato season collide
at the market. Inevitably, the two fruits (yep, tomatoes are fruits) end up together in
my blender to make this delicious gazpacho. Strawberries seem like the odd man out
here, but their sweetness and bit of acidity bring balance to the soup.
Printed from https://recipe.bluelayer.org/recipe/63520/spiced-pumpkin-seeds-for-garnish