Geetha's Kitchen

Recipes tagged “Assorted Pumpkins or Winter Squashes”

Showing posts with the label Assorted Pumpkins or Winter Squashes

Pumpkins (Winter Squash) 2 ways: Thoran (Stir-Fry) & Kootu (Stew)

December 05, 2019

Pumpkins and winter squashes are versatile veggies-in-waiting which bide their time patiently to sit in the veggie basket, pantry, or cellar until needed. They last well for weeks which makes them a great veggie to keep for emergencies. Although I love them all, and give an equal opportunity to all types of winter squashes, my all-time favorites are full and sweet flavored kabocha and butternut; banana squash comes in a close second.... or is it third?! Pumpkin or winter squash with coconut may be prepared in many ways. Here I have given two recipes: stir fry with coconut or a thick stew. Two very different tasting dishes with practically the same ingredients! Kabocha does not need peeling as the skin is thin and cooks well. Some winter squashes need peeling as they have tough skins. Thoran/Poriyal 1 tsp Oil 1/2 tsp Mustard Seeds 1 Tbsp Urad Dal 1-2 dried Red Chiles 1 Onion, finely chopped (optional) 1 Stem fresh Curry Leaves 1/2 Medium Kabocha, Winter Squash or...

Butternut/Pumpkin Creme (Simple & Delicious Winter Squash Soup)

November 06, 2018

So simple, yet, so delicious! Just a few ingredients transforms winter squash into an wonderfully scrumptious creamy golden soup! Although we call it "Creme", there is not a drop of cream or other fat/oil in this lovely soup. Butternut/Pumpkin Creme is naturally gluten, dairy, and fat free. The pepper and cayenne complement the natural sweetness of the squash and nutmeg elevates the luscious golden cream to the next level. Use your favorite winter squash; or try any of the ones pictured below. We love this cream so well that I often make a double batch so there is plenty to enjoy and share with a friend. Butternut squash is often available already peeled and cut - the hardest part of prep already done! so it is easy peasy and quick. Onions maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added. Butternut (Winter Squash) or Pumpkin Cream Pie Pumpkin in the back, Delicata in left corner, Butternut in the middle, and green Kaboc...

Roasted Pumpkin Bisque (Simple & Delicious Creamy Pumpkin Soup)

April 28, 2017

A super simple and delicious creamy soup based on Peruvian pumpkin soup we enjoyed. Sadly we don't get the same kind of pumpkin outside of Peru; but there are other flavorful ones we can use! Although my favorites are butternut or kabocha, I have used various pumpkins and winter squashes with delicious results; Buttercup, Castilla, Banana squash or any other sweet flavorful pumpkin or pumpkin-like veggie will work well. Note: Do include a little red pepper (cayenne) to enhance the sweetness of the pumpkin. If you are toasting the seeds yourself, saute them in a little olive oil and add a pinch or two of thyme, red pepper and a little sprinkle of salt towards the end for a flavorful treat! Croutons are a delicious option for topping the soup. 6 - 8 Servings About 3 lbs Pumpkin (see suggestions above) 1 Medium Orange fleshed Sweet Potato (aka yam) 1 Tbsp Oil + a little for roasting 1 small Red Onion, diced 1 tsp Sea Salt 1-2 cloves Fresh Garlic, minced 1/4 tsp...

Easy Burritos For A Weeknight

September 19, 2013

Scrambled Tofu , cooked kidney beans , and Pumpkin Peperonata contributed to these awesome burritos. As you can see, any and all leftovers can be put to good use without sacrificing good taste! Scrambled Tofu Burritos Note: If you are not serving the burritos right away, wrap tightly in cling film and chill until needed. Bring to room temperature or unwrap and warm them. Serve hot or at room temperature with a side of your favorite salsa. 2 - 4 Servings 4 Whole Wheat Tortillas 1 cup Scrambled Tofu 1 cup Pumpkin Peperonata 1/2 cup cooked Kidney Beans 1 ripe Avocado Salsa I or II to serve Warm the tortillas until they are pliable; if they are not warm, they will break when rolled. Warm the fillings and keep them in separate bowls. Peel and cut the avocado into slices. Place each tortilla on a plate or cutting board and add 1/4th portion of each of the filling ingredients; roll up tightly and cut in half. Allow about 2 or 3 pieces per ...

Pumpkin Peperonata (Pumpkin & Peppers)

September 17, 2013

My veggie bin was the inspiration for this dish; I had a piece of pumpkin (Cascabel), red and yellow peppers, tomatoes, and red onions. And lots of cilantro. The perfect combination of veggies for a delicious peperonata . It turned out so fabulous, Paji has become an avid pumpkin buyer to the point that I was joking that he should have been named Peter after the pumpkin loving nursery rhyme character :)! Silliness aside, the combination of sweet pumpkins with the tangy tomatoes is tongue tingling and tasty. The touch of jaggery is not needed if the pumpkins are sweet. And cilantro adds that final crowning touch that only its inimitable flavor can add. If you like a hot and spicy dish, a pinch or two of hot dried crushed chiles or fresh green chiles may be added along with the onions. Although each type contributes its own characteristic flavor, Pumpkin Peperonata is just as delicious made with other pumpkins/winter squashes such as banana squash, butternu...