These and many other recipes are available in Swedish under Swedish-svenska,
Why not try a delicious acorn squash, a good winter vegetable.
Click first on big triangle in center of picture and then on small rectangle
in lower left to get full-screen pictures and instructions.
NOTE! If you use these recipes, you must
drain the pumpkin you cook yourself extremely well
so that you get a compact consistency similar to the canned
pumpkin that Americans usually use.
We want to show that winter squash and pumpkins can be used for everything
from soups to salads! Try these recipes and let us know what you think.
a way to eat winter squash or pumpkin as a main dish. Add ground meat or
sausage to make it "non vegetarian". A new taste sensation for
those used to only eating pumpkin prepared as pie for Thanksgiving!
Baked Winter Squash--
an excellent way to introduce new vegetables in your diet. Try it with meat
as a main dish, or as a substitute for mashed potatoes or candied sweet
another favorite on a cool day. A great substitute for potato soup!
Louie's Pumpkin Soup -- Louie's own favorite on a cool day. Filling and easy to
prepare, more like a vegetarian stew!
How to prepare mashed winter squash/pumpkin: Cut squash/pumpkin
into large pieces, remove all seed. Place pieces in a large pot, add water and
cook. When the flesh is soft, remove water and cool. It can then easily be
removed from the peel with a spoon. Drain VERY WELL.
Cooking Fairytale pumpkin for pumpkin marmalade and pumpkin bread.
Preparing roasted pumpkin seeds. This can be done with any of the Cucurbita
pepo seed, i.e. Halloween pumpkins.
Rinse the pumpkin seeds very well in running water. If the seeds have dried,
soak them before using (no cooking oil needed). Spread the wet pumpkin
seeds out on an enamel or teflon-covered cookie sheet. Sprinkle with salt (and
even chili powder!) but DO NOT add any oil -- roast them at 175o C (350o F) for
20-30 minutes until they are golden brown and thoroughly dry (NOTE: it can
take more time). After turning the oven off it is OK to leave them in the
oven awhile to make sure they are thoroughly dry -- otherwise they will become
very chewy rather than crisp and not hold as long.
Let them cool on the cookie sheet and store them in a jar with a tightly-fitting
lid. Eat the whole seed, seed coat and all. It tastes much like popcorn.
Vegetarian chili looks this yummy when done. Goes great to do in advance and
refrigerate. It tastes better the next day when the taste of the various
ingredients have all blended well. Just warm and serve! I used Delica, which has
a very thin skin and doesn't need to be peeled. The peeling adds color as well
as providing something to bite into!
2 Cups (5 dl) cubed or chopped winter
1 tsp cumin
3/4 Cup (2 dl) chopped onion
1 tsp oregano
1/3 Cup (½ dl) parsley
1 green bell pepper
1 can chopped tomatoes
1 tsp chilipulver
2 Cups (5 dl) cooked
navy or pinto beans
squash/pumpkin, onion, garlic, and bell pepper in a little cooking oil until
soft. Add chopped tomatoes and spices. Simmer for about 10 minutes. Mix in
hot with bread or rice. Ganish with grated cheese or sour cream.
Chop winter squash or pumpkin in food processor, using the knife.
Filled squash: Wash the winter
squash and cut in half lengthwise, removing seeds. Place upside down in a
shallow pan. Add about ½ inch (1 cm) water and bake at 400o F
(200o C) until almost tender, 35-40 minutes (or in microwave for
10-20 minutes depending on size). Empty water, turn squash and fill with
desired filling, such as ground meat fixed like a meatloaf or as a spaghetti
Candied squash: Bake as above.
After turning, butter squash and sprinkle brown sugar on top. Bake awhile
longer until the sugar has melted. Tastes good and is a good alternative to
candied sweet potatoes, especially if you place some marshmallows on top!
Squash and applesauce: Bake as
above. After turning, butter squash, sprinkle with brown sugar and add ½ C
(ca 1 dl) hot applesauce. Bake awhile longer and garnish with red current
Squash and sausage: Bake as
above. After turning, butter squash. Fill with fried sausage.
Mix pastry (best in a food processor),
roll out on lightly floured surface to about 1/8 inch thickness and transfer to
8- or 9-inch pie plate. For "scalloped edge" have pastry 3/4 inch (2
cm) over the rim; fold under and press edges between thumb and forefinger to
make an attractive edge standing higher than the pie plate.
Mix filling (a food processor gives a
very smooth mixture), adding ingredients in the order listed. Pour into unbaked
pastry shell and bake at 400o F (200o C) 50 minutes or
until a knife inserted halfway between center and outside comes out clean. Cool
and serve with whipped cream or ice cream.
This recipe is adapted for home-cooked pumpkin, not canned pumpkin. The cooked
pumpkin should be DRAINED VERY WELL to make it as compact as possible, OR
decrease the amount of liquid.
the winter squash/pumpkin cubes with the margarine. Add water if necessary, but
most squash and pumpkin varieties have a very high water content. When the
squash/pumpkin is nearly done (it is easy to cook it too long), add milk and
salt to taste. Serve when the milk is warm. This is a fast and easy alternative
to potato soup and tastes especially good on a cold fall or winter day.
(Recommended: Uchiki Kuri,
Golden Debut, Ambercup)
winter squash, 1 - 1½ lb (ca 500-
2 quarts (2 liter
½ Cup (1 dl
) pearl barley
chili powder, season to taste
winter squash in half and remove all seeds, then cube. Thin-skinned (i.e.
above-named) varieties do not need to be peeled, as the peeling will add color,
as well as something to bite into.
or chop vegetables. Add water and desired seasonings. Bring to a boil and let it
simmer until the vegetables are thoroughly cooked. Add pearl barley and let it
cook another 20 minutes. The soup actually tastes better the next day!
for 4-6 hungry people.
soup is filling and easy to prepare. It tastes extra good a cool fall day.