Tag Archives: squash

Roasted Garlic and Butternut Squash Cassoulet

Cassoulet in Dutch Oven
Cassoulet in Dutch Oven

As mentioned earlier this week, I’m testing out some high-fiber recipes, preferably ones that aren’t going to add too much other fats or calories for a relative who finds herself having to meet a pretty high fiber requirement via doctor’s orders.

So I decided to start out with dishes that included beans, which are high in fiber, and since it had been mentioned recently by a coworker, I started out with a cassoulet, a French style slow-cooked bean stew or casserole.

And since I was looking for something a little lower in fat, I one of my favorite light cooking sites, Cookinglight.com.

I found something pretty good looking that included squash (much to my squash-hating husband’s dismay). I followed their recipe (below) mostly to a teaspoon, though I added more onions and used up some acorn squash mixed with the butternut squash. I also roasted the garlic while baking something else so that turning on the oven to roast one little head of garlic didn’t seem like such a waste.

One thing I didn’t note until later was that this dish did not have a whopping amount of fiber (I was looking for double-digits), but it wasn’t bad either. A serving of 1 3/4 cups has about 8 grams of fiber, 259 calories and 7.7 grams of fat. Served with a cup side of steamed broccoli would add another 4.5 grams of fiber; a cup of collard greens would add more than 5 grams. I chose a salad because my body isn’t quite that ready yet for so much fiber.

Continue reading

More Squashy Advice

When I wrote about heirloom pumpkins a couple weeks ago, I had also asked gardening columnist Chris Smith if the kind I brought back from my in-laws grew in Kitsap and what made for good baking pumpkins.

He didn’t answer me in time for the blog post, but he included my question in his column today. He recommends baby sugar pumpkins for baking and offers other squash-growing-related advice.

Who Knew Squash Could Taste Like That?

Galeux D\'eysines squash My in-laws love growing their own food. They have barrels for green beans. Their property is dotted with apple, pear and plum trees.

And then there’s the squash patch.

Fertilized with a healthy heap of horse manure, their dozen little starts of summer squash, heirloom pumpkins and other winter squash turned into this mass of vines and gourds that left them way more than they, or my husband and I, or their friends, and our friends could eat It offered a wonderful opportunity to experiment in the kitchen without feeling like I wasted the plant.

One of the gems from the garden was a French heirloom pumpkin called a Galeux D’eysines Squash that she grew from mail-order seeds .

Galeux D\'eysines squash It’s as big as a six-month-old baby with salmon-colored skin and a mass of sugar warts all over it. The flesh is a bright, happy orange and hard as a rock. It took a little patience to work with, but it was perhaps the tastiest pumpkin I’ve ever had.

I gave half away, half-baked a quarter at 350-degrees just enough to make it easier to chop up, and baked the other quarter until it was soft enough to mash.

I sauteed some chopped-up pieces and covered it with sage crisped in browned butter over the top (it was a little softer than I had liked). I also mashed it with some cooked minced garlic and milk, salt and pepper.

And, of course, there were desserts. Next post: Pumpkin pie.

I couldn’t track down any place in Kitsap that sold them, so you might have to wait until next year until you can grow them yourself.

However, Nikki from Pheasant Fields Farm in Silverdale said that although they don’t have the Galeax D’eysines (it was the first she’d heard of it), she suggested another one: "My most favorite pumpkin for cooking purposes is the Long Island Cheese pumpkin. When prepared for pies, it has a wonderful creamy texture
about it that makes a really great pumpkin pie." Ann Vogel wrote about it about a year ago.

She also passed on a winter-squash glossary that has tips on how to work with and cook winter squashes on culinate.com . If I don’t squash myself out, I’m going to have to try some of those recipes.

Tasting Before You Try in Poulsbo

I’m at the stage in my cooking studies that I can read a recipe and know what most of the ingredients and techniques they’re talking about are. I know the trick to chopping an onion superfast (I’ll show you a video of it soon).

But there’s still a lot I don’t know, which is why I’ve been searching for local cooking classes.

Lo and behold, I came across Central Market’s food demonstrations  from its Culinary Resource Center, which bills itself as “Inspiring the Cook in You.”

I’m a Bremertonian, and shopping regularly at Central Market isn’t something I do regularly. So, I ended up with visions of a Julia Child-esque figure in the middle of the produce section chopping and mashing away dropping all the secret cooking knowledge I could handle.

Hubbard SquashSaturday’s demonstration was on an Autumn Squash Lasagna, and I just happened to have bags full of Hubbard and pumpkin squash from my in-laws.

When I got to the market, I was a little disappointed at first when I realized that it wasn’t an in-store cooking class. What happens is a group of cooks come in early in the morning and whip up the recipe of the day. Shoppers get tastes of the food and a recipe card so they can get all the ingredients before they go home.

As I took a warm, savory bite, it hit me: I don’t have to make a whole pan of lasagna just to figure out what this recipe tastes like.  I’ve had some not-so-happy recipe accidents in the past, so being able to taste something beforehand can save days’ worth of suffering taste buds.

It also turns out that the ladies at the resource center are happy to answer questions and give tips, such as adding a little chicken broth to moisten up the squash for the lasagna.

I bought everything and made it Sunday night. See my results: