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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Spicy Roasted Squash or Pumpkin
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Spicy Roasted Squash or Pumpkin  This thread currently has 562 views. Print Print Thread
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gulfcoastguy
Thursday, September 27, 2007, 11:16pm Report to Moderator Report to Moderator

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Kyosha Nim
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Hi as I promised on another thread I'm going to post a recipe for spicy roasted butternut squash, a day late of course. It is meant for butternut squash but I have used it for other sqash and am going to try it out on a pie pumpkin this weekend.

Spciey Roasted Squash by Jamie Oliver, The Naked Chef

1 medium 2 to 3 pound butternut squash
2 teaspoons coriander seeds
2 teaspoons dried oregano
1/2 teaspoon fennel seeds
2 small dried red chiles (fresh ripe ones work fine to me)
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 clove garlic(or so)
1 tablespoon olive oil(I usually use at least 2)

Preheat oven to 400F. Wash squash and cut it into eight pieces lengthwise(half it and half the halves then halve the quarters). Discard the seed and pulp but do not peel.

Squash all the herbs and spices in a mortar and pestle(heavy bowl and something heavy will do or cheat and use preground)add salt and the chile peppers and grind again, add garlic and smash it into the spices, add olive oil and mix.

Rub the paste all over the squash including the skin.

Place the squash skin side down in a baking tray.

Roast about 30 minutes. The skin will become caramelized and chewey and can be eaten along with the squash.

Enjoy!
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Lola
Thursday, September 27, 2007, 11:38pm Report to Moderator Report to Moderator

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Sa Bon Nim
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great recipe, thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Lloyd
Friday, September 28, 2007, 1:20am Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted from lola
great recipe, thanks!



I agree. Gonna tweak it a little, just bought a nice pumkin today.
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jayneeo
Friday, September 28, 2007, 2:41am Report to Moderator Report to Moderator

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Kyosha Nim
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this looks incredible...can't wait to try it.
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Loretta
Friday, September 28, 2007, 3:06pm Report to Moderator Report to Moderator
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I will try it as soon as the squash come out of the garden!  It looks wonderful.  Thank you,Loretta
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gulfcoastguy
Friday, September 28, 2007, 6:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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Like I said the recipe is Jamie Oliver's a British chef with the old Foodtv show The Naked Chef. It has been a favorite of mine since before my BTD days though. I seem to remember he said to use the leftovers to stuff raviolis but I kind of gave up on pasta a long time ago. Maybe the A's could try that.
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shells
Saturday, September 29, 2007, 1:05pm Report to Moderator Report to Moderator

Explorer Rh -
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This does sound absolutely delicious!.....but one little question....is this veggie actually a type of pumpkin?   It sounds like what we would call a butternut pumpkin  (shaped like a gigantic peanut in shell).  Squash over here is like the picture in typebase.

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gulfcoastguy
Saturday, September 29, 2007, 4:28pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yes what we call winter squash in the US is often called pumpkin in other countries. What we call pumpkin is sometimes just used for decorations in fall festivals. Try rareseeds.com and look under winter squash for some different pictures of various varieties. The organic gardener side of me sometimes argues with the BTD side but since I'm a B nonsecretor I can eat all forms of squash, winter or summer varieties(courgettes) and pumpkins. That makes it a moot point for me except for some varieties taste better and some grow better in my warm humid climate. What you call a Butternut pumkins sounds like what I call a variety of butternut called Butternut Violina, ie shaped like a violin without the long straight part. It is my favorite variety to plant but the vines can grow 10 meters long and the squash can weigh 3 KG or more. The common Butternut variety in the US  is called Waltham Butternut and is usually 1 to 1.5 KG and is  only bulbous on one end. This recipe would work with most varieties of winter squash or pumpkin just adjust the quantities to how much you are cooking and use 2 to 3 centimeter slices.
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Brighid45
Saturday, September 29, 2007, 9:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ooohh . . . just brought home some butternut squash yesterday, so we'll give your recipe a try this coming week. Thanks GCG! Can't wait to taste this. I love fall harvest!

My mom used to cut acorn or table squash in half, seed the centers and put some uncooked sausage in the hollow. Then she would bake the squash and sausage for an hour in the oven. I make this recipe now and then in the fall. It's really good with just about any small winter squash. Using lamb or turkey sausage and adding a little kick with some cayenne, chili powder or red pepper flakes is fantastic!

One of my favorite books is Amy Goldman's The Complete Squash. Gorgeous photos of all kinds of squash, with ratings for taste, longevity and so on. Your local library might have a copy--check it out, it's lovely.


Everyone is entitled to his or her informed opinion. --H. Ellison
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gulfcoastguy
Sunday, September 30, 2007, 1:23am Report to Moderator Report to Moderator

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Kyosha Nim
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I actually have a similar cookbook, when the season is right I will have to post it's recipe for zuchinni madelaines. It's location excapes me at the moment. Someday I'm going to have to shelve all my cook books at one time. That should last about a month! I swear If I ever get rich I'll hire a maid or somebody with organization.
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gulfcoastguy
Sunday, September 30, 2007, 3:38am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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Ah the missing book is found! "Squash, a Country Garden Cookbook" by Regina Schrambling is its title and author. I bought it the year I planted 5 different types of winter squash and needed to justify the deed. Man the squash and stink bugs ate well that year and the people didn't do to bad either.
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Brighid45
Sunday, September 30, 2007, 9:59am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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I'll have to look for that cookbook, GCG. It sounds like a good one. You can never have too many squash recipes!

I know what you mean about cookbooks. My housemate K and I have quite a few. We keep most of them in a bookcase in the living room, but it's overflowing now and there's a pile on the floor. Have to get another bookcase!

Right now we're waiting for it to get cold enough to make some squash soup. The leaves are beginning to turn here and the first of this year's locally made cider is out at the farmers markets, so we won't have to wait too much longer.


Everyone is entitled to his or her informed opinion. --H. Ellison
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shells
Sunday, September 30, 2007, 10:46am Report to Moderator Report to Moderator

Explorer Rh -
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Thanks GCG for the info on squash and pumpkins - it's clearer for me now  

We have many varieties of pumpkin over here and I enjoy all of them!  So I'm really looking forward to trying your recipe as another very tasty way of preparing them.  I eat pumpkin all year round over here and it's my favourite bennnie !  
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