Cooking With Pumpkins and Squash – Review and Giveaway

This is Squash and Pumpkin Season.  Cooking With Pumpkins and Squash, by Brian Glover, Ryland Peters & Small publishers,  is the perfect answer when it comes to what to do with this unique vegetable we have in our boxes at this time of the year.

About the Book

Featuring over 35 different ways to prepare squash and pumpkin, Glover explores this member of the Cucurbitaceae Family closely with recipes from appetizers to finishers prepared in a wide variety of methods.  He has discovered that “Squashes are an amazingly versatile ingredient for the venturesome cook.”

My Thoughts

The beautiful photography by Peter Cassidy, alone makes your mouth water and invites one to explore each and every recipe.  Glover begins with “light bites”, and a recipe for Spiced Squash & Feta Phyllo Pastries, and goes on to the next chapter with “soups and salads”, where one can find Roasted Squash, Chicken & Lentil Salad with Preserved Lemon Dressing. His section on “rice, pasta and grains” has a beautiful Pasta with Pan-fried Squash, Walnut & Parsley Sauce recipe and there is even a Pumpkin Fondu in the entrée chapter.  But, the pièce de résistance is the “desserts” chapter where Glover produces a Sweet Squash, Pecan & Maple Tart, which everyone needs to try.

Book Highlight

I was extremely torn between recipes to feature from this book.  So much so, that “eeny, meeny, miney and moe” had to be used. Feast your eyes and let your imagination work as you read this recipe from Cooking With Pumpkins and Squash, by Brian Glover

ROASTED SQUASH & TOMATO SOUP WITH CUMIN & ROSEMARY

A gorgeously colored and deep-flavored soup to make in the autumn when pumpkins, squashes, bell peppers, and tomatoes are at their very best and most seasonal.  The cumin, rosemary, and paprika add a smoky flavor that seems to fit the mood of the season.  This is  delicious served with some chile cornbread or a loaf studded with intense nuggets of sun-dried tomato.

  • 5 tbsp extra virgin olive oil, plus extra to drizzle
  • 1 large sweet yellow onion, thickly sliced
  • 1 tsp crushed cumin seeds, plus extra ground cumin to taste
  • 1 lb ripe tomatoes, skinned and halved
  • 1 lb prepared squash, cut into 1” pieces
  • 2 medium red bell peppers halved and seeded
  • 1 small head of garlic, cloves separated but left unpeeled
  • 2-3 tsp balsamic vinegar
  • Leaves from 2 small rosemary sprigs, removed from the stalk and finely chopped
  • 1/2 tsp paprika
  • 5 cups vegetable stock
  • Freshly squeezed lime juice, to taste (optional)
  • Pinch of crushed, roasted cumin seeds to serve
  • Sea salt and freshly ground black pepper

Preheat oven to 400 degrees F.  Grease a baking sheet with 1 tablespoon of the oil.  Put the onion slices at one end and scatter over the crushed cumin.  Arrange the tomatoes, cut-side-uppermost, over the onions.  Put the squash and bell peppers at the other end of the baking sheet with the garlic.  Drizzle the vinegar over the tomatoes, season everything with a little salt and some lack pepper and finally drizzle the remaining oil over everything.  Roast, uncovered in the preheated oven for 50-60 minutes, stirring the squash once.  Remove from the oven and set aside to cool.

Pop the garlic cloves out of their skins into a large saucepan.  Scrape all the roasted vegetables into the pan with the oil and add the rosemary and paprika.  Stir over low heat for 2-3 minutes and then add the stock and bring to a boil.  Reduce the heat and let simmer gently for 5-6 minutes.  Let cool a little then process until smooth.  Adjust the seasoning with more cumin, salt and/or lime juice as necessary.

Serve piping hot, drizzled with a little extra oil and with a sprinkling of crushed roasted cumin.

Contest Details

I am so fortunate to have the privilege of giving away one copy of this fantastic little book, Cooking With Pumpkins and Squash, by Brian Glover, and invite you to leave your comment about why you would like to win it, plus, any topics you would like to me to explore on this blog?

Feel free to buy your own copy from your local book store or online.  See:  #mce_temp_url#

Congratulations to Laurie who won this precious little gem.  I know you and you family will love trying everything in it!

Advertisements
This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

5 Responses to Cooking With Pumpkins and Squash – Review and Giveaway

  1. Ashley Skinner says:

    I would absolutely love to have this cookbook in my collection, since I love squash, but I never really do much else with it other than roasting. (I did, however, make homemade ravioli recently, and filled it with roasted butternut squash and carmelized onions. It was delicious!)
    I would really appreciate some recipes with dried beans–I know we have some coming our way in the crop share.
    Cheers,
    Ashley

  2. Jo-Anne says:

    We love squash here. Since it stores so well, it is a great food to incorporate into your winter repertoire. I especially like recipes that can be partially prepped the night before when I work, or can get put in the oven that morning on a timer.
    I have just started lactofermenting, and would love to see more ideas using this low energy food preservation technique.

  3. Jeff Darling says:

    Although I do love squash and cookbooks, if I am to be completely honest, I really like to win things for free…not that I am very good at it. 🙂

    As far as recipes go, I am the kind of cook that balks at ingredient lists, and take the view that recipes offer a very loose suggestion, resulting in various reactions to my creations, not all of which can be interpreted as positive (I can tell how well my meal is received by how many hot dogs are subsequently requested). That said, it would be great to have another cookbook to add to our collection, especially one so cute and tastefully illustrated.

  4. Laurie Baker says:

    I would absolutley love to have this book in my collection of cookbooks. Pumpkins and Squash are one of the veggies that both my children and husband really enjoy. We plant butternut and acorn squash in our own garden each year, and make some amazing dishes with them, but alas, I am always trying to come up with new ideas of how to use those precious little fall treats.
    Thanks
    Laurie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s