Cream of the Crop Recipe Week 21: Red Kuri Squash Bread

 

Red Kurt Squash Bread

by Kurt Flehinger and Joelle Floyd

This is a great way to use the red kuri squash we’ve all received.  Red kuri squash is sweeter and creamier than pumpkin and makes a delicious sweet bread.

INGREDIENTS:

1 medium sized red kuri squash (1 1/2 - 1 3/4 c. puree)

1/2 c. melted butter (substitute:  1/2 c. canola oil)

1 2/3 c. sugar

3 eggs

2 1/4 c. all purpose flour

1 1/2 t. baking powder

3/4 t. baking soda

3/4 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

1/4 t. ground cloves

Topping

1 T. sugar

1 t. cinnamon

1. Preheat oven to 375 degrees.
2. Cut red kuri squash in half, scrape out seeds.  Drizzle with a little canola oil and place cut side down on a parchment paper lined roasting pan.  Roast for 45 minutes until soft.  Remove from oven and allow to cool.
3. Scrape squash out from the skin and puree in food processor.
4. Add squash puree, butter, sugar, eggs in a large bowl and whisk to combine.
5. In another large bowl whisk together flour, baking powder, baking soda, salt and spices.
6. Sprinkle dry ingredients onto bowl of squash mixture and fold gently just until combined.
7. Pour batter into greased 6 c. bread pan.

8. Sprinkle sugar/cinnamon topping onto bread.

9. Bake in center of oven for 70 minutes, until toothpick comes out clean.

10. Allow to rest for at least 20 minutes and remove from pan.

Special Treat:  Keep the seeds that you scrape from the squash.  Rinse the seeds, dry them and sprinkle with a little neutral oil and salt and roast at 300 degrees until crisp and just starting to change color (about 30 - 45 minutes), stirring every 15 minutes.

Cream of the Crop Recipe Week 20: Minestrone-ish

 

Minestrone-ish Soup

When those temps start to dip, I start to dream of soups and stews. This interpretation of a minestrone puts to use a TON of veggies from this week's box.
Hearty and healthy - enjoy! 

INGREDIENTS:

1 onion
1 carrot, peeled
2-3 cloves of garlic
1/2 head of cabbage
1 zucchini

1/2 head of escarole
2-3 tomatoes
6-8 cups of water
1 can beans of your choice - I'm using garbanzo purely because its what I had on hand
1/3-1/2 box of small shaped pasta
2-3 bay leaves
assorted herbs of your choice - I'm using thyme and oregano that I dried from earlier this season
salt and pepper to taste

Soup's on!

1. Prep time: dice your onion and peeled carrot
2. Double time: Over medium heat sauté your onion and carrot in a bit of olive oil (8ish mins). MEANWHILE, chop your garlic and set aside. Also, quarter and then slice your zucchini, chop your tomatoes, and your 1/2 head of cabbage.
3. Let's add: Once your onion and carrot are starting to soften, add your garlic to the pot. Let this cook for 1ish minute before adding the other prepared veg (zucchini, tomatoes, carrot). Pour 6-8 cups of water over the veg. Add bay leaves, herbs, salt and let come to a simmer partially covered (soup will simmer for at least half an hour, until the veg starts to soften). 
4. Meanwhile: Wash and rip the escarole into medium sized pieces. Drain and rinse your beans. 
5. Finishing touches: When you notice the veg is starting to get to your desired softness put on a small pot to boil your pasta. While the pasta water comes to a boil, add escarole by handful into the soup letting it wilt into the broth. Add beans and keep over low heat letting everything combine. 
6. Noodle and serve! Once the pasta is cooked and the soup is thoroughly combined, add the noodles to the soup - feel free to use additional pasta water to thin it further if needed. Taste and adjust seasoning. ENJOY!

Tips and Tricks: Cooking up some squash this fall? Save those seeds! Squash seeds make for an awesome snack. Rinse thoroughly, dry thoroughly, and then roast in the oven with a bit of salt, pep, and any additional seasonings you love! I like to add some curry powder to mine 

 

Cream of the Crop Recipe Week 19: Spaghetti Squash Pasta

 

Cream of the Crop Recipe: Spaghetti Squash Pasta

CALLS FOR SPAGHETTI SQUASH, TOMATOES, OREGANO, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 45 minute cook time Spaghetti Squash 2 spaghetti squash, halved, seeds removed olive oil salt, pepper to taste Pasta Sauce 1 container tomatoes 4 tbsp olive olive 1 onion, chopped 5 garlic cloves, smashed 3 tbsp tomato paste oregano, chopped, to taste parsley, dried or fresh, to taste hot pepper, chopped, seeds removed, to taste     Recipe: 1. Set oven to 400F 2. Oil, salt, and pepper squash halves, placing them inside down on parchment paper. Roast for 35-45 minutes until al dente.  3. While squash is in oven, flash boil tomatoes for 60 seconds! This will release the tomato skins from their flesh. 4. Strain tomatoes from water, run under cold water, and peel. 5. Heat olive oil on medium-medium low heat. Add onions, garlic, tomato paste, salt and pepper, stirring until onions are translucent. 6. Add chopped tomatoes, hot pepper, and a dash of water or broth. Reduce. 7. When sauce begins to bubble lightly, add herbs and any additional seasonings. Allow sauce to reduce for 30 minutes, softening all ingredients. 8. Remove spaghetti squash from oven, using a fork to grate the tenderized squash noodles into a serving bowl. 9. Blend sauce using an immersion or stand up blend (be careful if the sauce is still hot!) 10. Top dish with cheese and herbs of your liking! Enjoy! Tip: TOO REDUCED? Did your sauce over-reduce? no worries! Just add a few tablespoons of vegetable or chicken stock and 1 tbsp of tomato paste!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).