This is Squash and Pumpkin Season. Cooking With Pumpkins and Squash, by Brian Glover, Ryland Peters & Small publishers, is the perfect answer when it comes to what to do with this unique vegetable we have in our boxes at this time of the year.
About the Book
Featuring over 35 different ways to prepare squash and pumpkin, Glover explores this member of the Cucurbitaceae Family closely with recipes from appetizers to finishers prepared in a wide variety of methods. He has discovered that “Squashes are an amazingly versatile ingredient for the venturesome cook.”
The beautiful photography by Peter Cassidy, alone makes your mouth water and invites one to explore each and every recipe. Glover begins with “light bites”, and a recipe for Spiced Squash & Feta Phyllo Pastries, and goes on to the next chapter with “soups and salads”, where one can find Roasted Squash, Chicken & Lentil Salad with Preserved Lemon Dressing. His section on “rice, pasta and grains” has a beautiful Pasta with Pan-fried Squash, Walnut & Parsley Sauce recipe and there is even a Pumpkin Fondu in the entrée chapter. But, the pièce de résistance is the “desserts” chapter where Glover produces a Sweet Squash, Pecan & Maple Tart, which everyone needs to try.
I was extremely torn between recipes to feature from this book. So much so, that “eeny, meeny, miney and moe” had to be used. Feast your eyes and let your imagination work as you read this recipe from Cooking With Pumpkins and Squash, by Brian Glover
ROASTED SQUASH & TOMATO SOUP WITH CUMIN & ROSEMARY
A gorgeously colored and deep-flavored soup to make in the autumn when pumpkins, squashes, bell peppers, and tomatoes are at their very best and most seasonal. The cumin, rosemary, and paprika add a smoky flavor that seems to fit the mood of the season. This is delicious served with some chile cornbread or a loaf studded with intense nuggets of sun-dried tomato.
- 5 tbsp extra virgin olive oil, plus extra to drizzle
- 1 large sweet yellow onion, thickly sliced
- 1 tsp crushed cumin seeds, plus extra ground cumin to taste
- 1 lb ripe tomatoes, skinned and halved
- 1 lb prepared squash, cut into 1” pieces
- 2 medium red bell peppers halved and seeded
- 1 small head of garlic, cloves separated but left unpeeled
- 2-3 tsp balsamic vinegar
- Leaves from 2 small rosemary sprigs, removed from the stalk and finely chopped
- 1/2 tsp paprika
- 5 cups vegetable stock
- Freshly squeezed lime juice, to taste (optional)
- Pinch of crushed, roasted cumin seeds to serve
- Sea salt and freshly ground black pepper
Preheat oven to 400 degrees F. Grease a baking sheet with 1 tablespoon of the oil. Put the onion slices at one end and scatter over the crushed cumin. Arrange the tomatoes, cut-side-uppermost, over the onions. Put the squash and bell peppers at the other end of the baking sheet with the garlic. Drizzle the vinegar over the tomatoes, season everything with a little salt and some lack pepper and finally drizzle the remaining oil over everything. Roast, uncovered in the preheated oven for 50-60 minutes, stirring the squash once. Remove from the oven and set aside to cool.
Pop the garlic cloves out of their skins into a large saucepan. Scrape all the roasted vegetables into the pan with the oil and add the rosemary and paprika. Stir over low heat for 2-3 minutes and then add the stock and bring to a boil. Reduce the heat and let simmer gently for 5-6 minutes. Let cool a little then process until smooth. Adjust the seasoning with more cumin, salt and/or lime juice as necessary.
Serve piping hot, drizzled with a little extra oil and with a sprinkling of crushed roasted cumin.
I am so fortunate to have the privilege of giving away one copy of this fantastic little book, Cooking With Pumpkins and Squash, by Brian Glover, and invite you to leave your comment about why you would like to win it, plus, any topics you would like to me to explore on this blog?
Feel free to buy your own copy from your local book store or online. See: #mce_temp_url#
Congratulations to Laurie who won this precious little gem. I know you and you family will love trying everything in it!