SF Chronical
Golden Winter Squash Soup (Lauki Shorba)
By Laxmi Hiremath, Chronicle contributor
For a variation, stir in steamed, sprouted whole-wheat berries before serving. I soak the berries in water overnight, drain and tie them in cheesecloth. It takes about 20 hours for them to sprout. They add a nice crunch to the creamy soup.
INGREDIENTS:
1 butternut squash (about 2 1/2 pounds)
2 large russet potatoes, peeled, cut into 1/2-inch cubes
1 large ripe tomato, peeled, coarsely chopped
6 cups vegetable stock or chicken broth
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt, or more to taste
4 tablespoons plain yogurt, stirred to blend
2 tablespoons chopped cilantro
INSTRUCTIONS: Bake squash in a 400 degrees oven for about 40 minutes, or until tender. Cut in half and discard seeds. Scoop out pulp and mash to puree.
Meanwhile, combine potatoes, tomato, stock and ground spices in large pot. Bring to a boil. Reduce heat and simmer 20 minutes. Add squash puree to soup and stir to blend. Simmer for 10 minutes. Season to taste with salt.
Ladle into deep soup plates. Garnish each serving with yogurt and a sprinkling of cilantro.
Serves 4 to 6.
PER SERVING: 140 calories, 7 g protein, 30 g carbohydrate, 0 g fat, 1 mg cholesterol, 195 mg sodium, 4 g fiber.
Butternut Squash Risotto With White Truffle Oil
By Janet Fletcher, Chronicle contributor
INGREDIENTS:
4 tablespoons unsalted butter
1 large onion, minced
1/2 pound peeled butternut squash, cut in 1/3-inch dice
Approximately 4 1/2 cups light homemade chicken broth, or 1 can (14 1/2 ounces) low-sodium chicken broth mixed with enough water to make 4 1/2 cups
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced parsley
Salt and freshly ground black pepper to taste
2 teaspoons white truffle oil
INSTRUCTIONS: Melt 3 tablespoons of the butter in a large pot over moderate heat. Add the onion and saute until softened, about 10 minutes. Add the squash and stir to coat with fat. Add 1/2 cup of the chicken broth, cover and adjust heat to maintain a simmer. Cook until the squash is tender, about 10 minutes.
Put the remaining 4 cups broth in a small saucepan and bring to a simmer. Adjust heat to keep broth hot but not boiling.
Add the rice to the onion and squash and cook, stirring, until the rice is hot throughout. Add the wine and cook, stirring, until it has been absorbed. Begin adding hot broth 1/2 cup at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Adjust the heat so the mixture simmers steadily but not vigorously.
It should take 20 to 22 minutes for the rice to become al dente -- firm to the tooth but with no hard core. The mixture should be creamy -- neither soupy nor stiff. You may not need all the liquid; if you need a little more, use hot water.
Stir in the remaining 1 tablespoon butter, the cheese and parsley. Season with salt and pepper.
Divide among warm serving bowls. Top each serving with 1/2 teaspoon truffle oil.
Serves 4.
PER SERVING: 450 calories, 11 g protein, 65 g carbohydrate, 16 g fat (9 g saturated), 36 mg cholesterol, 103 mg sodium, 3 g fiber.
Winter Squash Stew
By Dan Bowe, Chronicle contributor
This stew is great served over rice, noodles or polenta.
INGREDIENTS:
2 teaspoons olive oil
1/2 cup fennel bulb, cut in 1/2-inch dice
1 green bell pepper, stemmed, seeded, cut into 1/2-inch dice
4 to 5 cups vegetable or chicken broth (see note)
2 cups diced, roasted butternut squash (see recipe)
2 cups diced, roasted Danish squash (see recipe)
Diced onion (from squash cavities)
Minced garlic (from squash cavities)
1/4 pound mushrooms, cleaned, coarsely chopped
1/4 pound green beans, trimmed, blanched, cut into 2-inch pieces
Kernels from 1 ear fresh corn
3/4 teaspoon chopped fresh sage, or heaping 1/4 teaspoon dried sage
Salt and pepper
INSTRUCTIONS: Heat the oil in a large saucepan. Add the fennel and bell pepper. Saute briefly, just until softened.
Add 4 cups stock, the squashes, onion, garlic, mushrooms, beans, corn and herbs. Bring to a boil. Season to taste with salt and pepper. Simmer, uncovered, for 10 minutes, until the broth is reduced and has thickened slightly. Add more stock, if the consistency is too thick. Adjust seasonings and serve.
Yields 8 cups.
Note: If using canned vegetable broth you might want to add a dash of balsamic or red wine vinegar to cut the sweetness.
PER CUP: 110 calories, 5 g protein, 21 g carbohydrate, 2 g fat (0 g saturated), 1 mg cholesterol, 15 mg sodium, 5 g fiber.
Onion-Roasted Squash
By Dan Bowe, Chronicle contributor
INGREDIENTS:
One 2-pound butternut squash
One 2-pound Danish squash
Salt and pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried (rubbed) sage
4 garlic cloves, peeled, flattened
2 small yellow onions, peeled, cut in half lengthwise
INSTRUCTIONS: Preheat oven to 400 degrees.
Cut the squashes in half lengthwise and scoop out the seeds. Season the squash halves with salt and pepper to taste, the thyme and sage. Place a smashed garlic clove in each squash cavity, then top with an onion half. If the onions are too large, trim them so they fit properly into the cavity. Arrange the squash on a foil-lined cookie sheet and bake for 20 minutes.
Remove one half of each squash and set aside to cool. Bake the remaining squash halves for 20 to 30 minutes longer, until soft to the touch and freeze or use for other dishes of your choice.
Reserve the cooled, under-cooked squash, plus the onion and garlic from the cavities for Winter Squash Stew. Peel the under-cooked squash halves and cut the flesh into 1-inch cubes (should yield about 4 cups). Dice the onion and mince the garlic from the cavities.
Yields 4 squash halves.
