Recipes courtesy of www.theyardfarmersmarket.com, (photo by Becky Luigart-Stayner, styling Cindy Barr)
Serves 8 to 10
Ingredients
• 1 (2-pound) spaghetti squash
• 1 (8-ounce) package baby spinach
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons grated fresh
Parmesan cheese
• 1 tablespoon minced garlic
• 1/2 teaspoon freshly ground
black pepper
• 1/4 teaspoon baking powder
• 2 large egg whites
• 1 tablespoon olive oil, divided
• 5 teaspoons canola mayonnaise
• 2 teaspoons 2% reduced-fat milk
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon cider vinegar
Preparation
Cut squash in half lengthwise. Scoop out seeds; discard. Place squash
halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper
towel. Microwave at HIGH 20 minutes or until tender. Let stand 10
minutes. Scrape inside of squash with a fork to remove spaghettilike
strands to measure 4 cups.
Heat a large skillet over medium-high heat. Add spinach to pan; cook 2
minutes or until spinach wilts. Place squash and spinach on a clean dish
towel; squeeze until barely moist. Coarsely chop squash mixture, and
place in a large bowl. Add panko and next 4 ingredients (through baking
powder), and toss well to combine. Place egg whites in a medium bowl;
beat with a mixer at high speed until soft peaks form. Gently fold egg
whites into squash mixture.
Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work
surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with
remaining squash mixture, forming 10 patties total. Heat a large nonstick
skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to
coat. Add 5 patties to pan; cook 3 minutes on each side or until browned.
Remove patties from pan; keep warm. Repeat the procedure with
remaining 1 1/2 teaspoons oil and squash patties.
Combine mayonnaise and remaining ingredients in a small bowl. Serve
with fritters.
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AZintheSaddle.com
Ingredients
• 3-pound pie pumpkin or other orange-fleshed squash such as butternut,
Red Kuri, or Golden Hubbard
• 2 medium turnips, about 3/4 pound
• 1/2 cup unsalted butter
• 1/2 cup olive oil
• 1/2 cup finely ground cornmeal
• 2 red bell peppers, chopped
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups vegetarian broth
• 2 10-ounce cans diced tomatoes with green chilies, such as Rotel
• 2 16-ounce cans chili beans, drained
• 2 cups frozen corn
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Several dashes vegetarian Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• Balsamic vinegar, to taste
• Chopped green onions, to serve
• Shredded cheddar cheese, to serve
• Sour cream, to serve
Preparation
Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to
peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!),
then microwave each half cut-side down in a shallow dish of water for
5 minutes, or roast the halves at 450°F for about 15 minutes. When the
pumpkin is cool enough to handle, shave off the skin with a sharp knife.
(See our directions here on how to roast pumpkin and squash seeds.)
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat
the butter and olive oil over medium heat. When melted, whisk in the
cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell
peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for
about 10 minutes.
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder,
cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer
then reduce the heat and cook for at least 1 hour, or until the pumpkin
and turnip are tender. (It gets even better if simmered longer — a whole
afternoon, if you have the time.)
Before serving, taste and season with salt and pepper and a dash of
balsamic vinegar. Serve hot with chopped green onions, shredded cheddar
cheese, and sour cream.
January 2015
47