Squash and Apple Tzimmes
From Apples for Health Tzimmes, a traditional part of the Rosh Hashana meal, is a sweet stew often made with carrots, dried fruits such as prunes or raisins, and other root vegetables. Some cooks add chunks of meat, such as brisket. The dish is cooked slowly over low heat and then seasoned with honey and cinnamon or other spices. In this recipe, the carrots are replaced with squash. Ingredients: 1 butternut squash or pumpkin, approximately 2 pounds, peeled and seeded, cubed 3 firm, tart apples, such as MacIntosh, peeled and cored, cubed 4 shallots, roasted, peeled and cut in half 12...
Read MoreKaddo Bourani (Afghani Pumpkin with Yogurt and Beef Sauce)
From Marjorie Graham, published on Syracuse.com Ingredients: For the squash layer: 3 pounds butternut squash, peeled and cut into 1- to 2-inch cubes 2 tablespoons corn oil 1 cup sugar For the yogurt layer: 1 cup Greek-style plain yogurt 1 clove garlic, minced ¼ teaspoon salt ½ teaspoon dried mint For the meat layer: 1 tablespoon corn oil, plus more if needed ¾ pound beef sirloin, ground 2 large garlic cloves, minced ½ large onion, finely diced ¾ teaspoons ground coriander ¾ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon ground turmeric ½ large tomato, seeded and...
Read MoreNew World Chili
From Better Homes and Gardens Prep: 25 minutes Cook: 10 hours in a slow-cooker on low; 5 hours on high. Ingredients: 1 lb. turkey breast tenderloin, cut into 1-inch pieces 1 28-oz. can diced tomatoes, or an equivalent amount of fresh tomatoes, diced 1 15-oz. can black beans, rinsed and drained 1 8-oz. can tomato sauce 1 cup peeled, seeded and cubed butternut squash or pumpkin 1 medium onion, chopped 1/2 cup chicken broth 1/2 cup fresh or frozen whole kernel corn 1/2 cup dried cranberries 1 fresh jalapeño pepper, seeded and finely chopped 1 Tbsp. chili powder 1 clove garlic,...
Read MorePumpkin Coconut Curry
From Vegan Latina Ingredients: 2 lbs pumpkin, butternut or kabocha squash ( If using kabocha you may need to cut down on the final simmer: this starchy squash cooks somewhat faster than it’s crisper cousins.) 1 medium red onion 2 tablespoons chopped garlic 3 tablespoons dried shredded unsweetened coconut 1 tablespoon vegetable or coconut oil ½ teaspoon black mustard seeds 4-6 curry leaves, fresh or frozen 4-6 three inch pieces of frozen rampe leaves 1 1/2 teaspoons coriander seeds 1 teaspoon cumin seeds ½ teaspoon ground turmeric 1-2 dried hot red chile peppers (optional) ¾...
Read MoreApple Squash Soup
adapted from “Clean Food” by Terri Walters Serves 6 * 1 large butternut squash (or buttercup squash, or sugar pumpkin) * 1 large yellow onion, chopped * 2 tablespoons grapeseed oil * 4 large apples, peeled, cored and quartered * 4 cups vegetable stock * 1 cup rice milk * 1/4 cup coconut milk * 1/2 teaspoon ground nutmeg Peel squash, cut in half and remove seeds. Cut into 2-inch pieces. In a large pot over medium heat, saute onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20...
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