butternut squash

October 14 2020

Pumpkin-carrot soup

andrestover Soups butternut squash, cheddar, garlic, onion, oregano, pumpkin 0

October is a suitable month to make at home at least one dish that contains pumpkin. I made this version of the pumpkin-carrot puree soup. I used dried herbs, basil, oregano, a little thyme, black pepper, and a decent piece of cheddar cheese to season.

Preparation time: 45 minutes
Level: easy
Serves: four

Ingredients:
500-800 g of pumpkin or butternut squash, peeled and deseeded
6 medium carrots
1 medium onion
2 cloves of garlic
1.5 teaspoons dried herb mixture (basil, oregano, thyme)
0.25 teaspoon of black pepper
Sea salt, but carefully, the cheese is sometimes quite salty
200 g of cheddar type cheese, but with Estonian Merevaik or other soft and easy-to melt cheeses suits also well.

Preparation:
1. No special broth is required. Peel and chop the pumpkin, place in a soup pot, wash the carrots, remove the ends of the carrots and add to the pumpkin.
2. Peel the onion and cut into four, peel the garlic cloves and add to the soup.
3. Pour enough water to cover the components. Add spices. Bring to a boil and cook for about 30 minutes. It is not necessary to boil the carrots quite soft.
4. Crush the soup with a hand mixer evenly, grate the cheese and mix into the soup. Season with salt to taste.
5. Roast the pumpkin and sunflower seeds over high heat until lightly browned. Use them for garnish and also seeds taste good with the soup.
6. When the soup is ready, serve. Pour the roasted seeds on the soup. You can use also very crispy fried bacon pieces, which can be added to the soup with the seeds.
7. Sour cream suits well to the soup.
Done !!!

October 21 2018

Stuffed butternut squash

andrestover Vegetarian dishes basmati rice, black beans, butternut squash, olives 0

In the autumn, all kinds of pumpkins will be ready for eating in many gardens. This time I post one recipe how to make butternut squash which can be found in most of the supermarkets. Stuffed squash is a dish made in many countries around the world. Pumpkin filling recipes are most probably originated in the Mediterranean region. I post here one of many ways to make a stuffed butternut squash that is delicious and juicy and 100% vegetarian if you don’t want to add parmesan cheese on the top of the food, as is common in Italy.

Preparation time: 5-10 min preparation, 1-hour baking of butternut squash and preparation of filling, 20 min baking of the stuffed squash
Level: easy
Serves: four

Koostisosad:
1 butternut squash
1 can of deseeded green olives
1 cup of boiled basmati rice
1 can of black beans
Bunch of parsley
Salt, black pepper and dry basilic for tasting
1 can of chopped tomatoes or 200 g fresh cherry tomatoes
1 big onion
2-3 garlic gloves
2-3 tbs olive oil

Preparation:
1. Cut the butternut squash using a sharp knife to half-length
2. Remove the seeds and the pith, spread the cutting surface with an olive oil, place the squash halves cutting surface upside on the oven pan covered with baking paper and cook in the oven at 250 degrees for 45 minutes or 1 hour until the pumpkin is soft.
3. At the same time boil the basmati rice. Wash 1cup of rice for the number of times with cold water to remove starch, pour rice into the cooking pot, add an equal amount of water and a pinch of salt, rise to boil, switch off the cooker and let it stand under the lid until the water is absorbed.
4. Chop the onion and garlic finely, cut the olives to sectors, heat the pan, add oil and fry slightly the onion, garlic, black beans, chopped tomatoes, olives. Season with salt, black pepper, and basil.
5. If the squash is almost soft remove most of the squash flesh with the tablespoon, leave about 1 cm thick layer of the flesh of the pumpkin.
6. Add the removed squash flesh and boiled basmati rice to the vegetable mixture, mix and cook for another 5 minutes. Add chopped parsley.
7. Fill the pumpkin halves with vegetable mix. Add grated parmesan (optimal).
8. Place the filled butternut squash halves in the oven and bake at 200 degrees for 15 minutes.
9. Shake over chopped parsley and serve.

Ready!