Thursday, December 15, 2011

Saskatoon Biscuits

Saskatoons are the target of my recipe testing this week, and let me tell you it's not a bad way to spend the week!  

Thanks to Mary and John Heard from Carman for supplying me with saskatoons and recipe ideas for this chapter of the book.  

So far Saskatoon Lemon Pound Cake, Saskatoon Biscuits, Saskatoon French Toast Strata, Saskatoon Berry Sauce, Saskatoon Pie, Dehydrated Saskatoons and three saskatoon preserves have made the cut.  But there are still more to come!

Here's the biscuits we had first thing this morning.  In less than half an hour (mixing and baking time) you too can have these delicious, hot, buttery biscuits.  

Saskatoon Biscuits
I love how quick and easy these no-fuss dropped biscuits are to make. 

Whole wheat flour            1 cup           250 ml
All-purpose flour               1 cup           250 ml
Baking powder                 1 Tbsp          15 ml
Baking soda                      ¼ tsp           1 ml
Sugar                               2 ½ Tbsp      37 ml
Cold butter, cubed            1/3 cup        80 ml
Saskatoons (fresh or frozen)1 cup           250 ml
Buttermilk*                       1 cup           250 ml
1.    Preheat oven to 450°F (230°C).
2.    Stir together flour, baking powder, baking soda and 2 Tbsp (30 ml) sugar.
3.    Cut in butter until mixture resembles coarse crumbs.
4.    Stir in saskatoons.
5.    Make a well in the flour mixture and add milk.
6.    Stir just until ingredients come together. 
7.    Using a tablespoon, drop dough onto lightly greased baking sheet.
8.    Sprinkle tops of biscuits with remaining ½ Tbsp (7 ml) of sugar.
9.    Bake for 10 to 12 minutes or until golden.

Makes: 9 biscuits

* Go gourmet by adding some lemon or orange zest along with the saskatoons.* Make a sour milk substitute.  Pour 1 Tbsp (15 ml) lemon juice in a measuring cup, add milk to the 1 cup mark.  Let rest for 5 minutes.

Thursday, December 1, 2011

Grape Jelly

I am really enjoying making jams and jellies on cold, snowy days.  I'm also enjoying making small batches of jams and jellies.  It's fast, requires relatively small amounts of fruit and because they'll be eaten within the month, don't require a final water bath. Easy, delicious and warm - my favourite things.

This week I was working on grape recipes for the Prairie Fruit book.  I had some canned grape juice that allowed me to make two types of grape jelly.
Grapes have enough natural pectin to make grape jelly without the addition of any commercial pectin, so I tried one recipe with pectin and one without.

Grape Jelly, No Pectin
The first batch I made was 2 cups juice and 1 cup of sugar, heated until it reached the jelly stage (about 8 minutes). That's it!  While I was cooking the juice and sugar, I also sterilized 3 small jam jars.  (Boil jars in water for 10 minutes and heat lids in a pot of water).  I ended up with 2 and 1/2 jars of jelly that will stay in the fridge for a couple of weeks.  
Classic PB and J sandwich with grape jelly

Grape and Lemon Jelly
The second batch (my favourite of the two) uses No Sugar Pectin.  Using this type of pectin allows you to add as much or as little sweetener as you’d like.  The result is an intense fruity flavour that is not as sweet as typical jellies.  Here's the full recipe, but it can easily be cut in half.

Grape Juice                     4 cups          1 L
Lemon Tea, brewed strong ½ cup          125 ml
Lemon Juice                     1 Tbsp          15 ml
Honey                              1/2 cup        125 ml
No Sugar Pectin               1package    
1.    In a large stock pot, combine grape juice, brewed tea, lemon juice and pectin.  Mix until pectin is fully dissolved.
2.    Stir and bring mixture to a full boil.
3.    Add honey.
4.    Return mixture to a hard boil for 3 minutes until jelly stage.  To test for the proper jelly consistency, cool a small plate in the freezer.  Place a spoon of jam on the plate and cool for 1 minute.  If the mixture is firm, it is ready. If it runs on the plate, continue to cook for 1 minute and repeat the test. 
5.    Remove from heat and remove any foam.
6.    Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
7.    Wipe rim with clean cloth and seal with hot sealing lid.
8.    Screw band on top and tighten finger tight.
9.    Process in hot water bath for 10 minutes.
10. Remove jars, cool undisturbed for 24 hours and check seal.
Makes: 5 half pint (250 ml) jars

Thursday, November 24, 2011

Raspberry Mint Jam

Why haven't I made jam during the cold season before?  It's much more civilized than sweating in front of a hot stove on a hot summer day.  And, I have more time now then when the garden is at its busiest.  Simply freeze fresh picked fruit during the summer and leave the jam making 'til winter - now that's a good idea.
Raspberry Mint Jam
I was testing a recipe for Raspberry Mint Jam for the Prairie Fruit book I'm writing.  I was eager to try using frozen raspberries and some dried licorice mint that a friend shared with me this summer.   And, because I'm always looking for ways to reduce the sugar content of preserves, I also wanted to use No Sugar Pectin.  The benefit of No Sugar Pectin is that you can add as much or as little sugar as you want - it's really "Add as Much Sugar as You Want Pectin".  I wanted some sugar, but not as much as called for with regular pectin.

Side Note:  Raspberries contain enough pectin that you can actually make jam out of them without any commercial pectin.  But the ratio of sugar to fruit is 1:1.

Another Side Note: If you don't want to bother with the canning part, make half the recipe and keep your jam in the fridge.  Just put three clean, empty jam jars in a pot of water, boil for five minutes and pour your hot jam into those.  They'll keep in the fridge for a long time.

Enough side notes, here's the recipe:

Raspberry Mint Jam
6 cups          1 L              Raspberries (fresh or frozen)
½ cup          125 ml       Mint Tea, brewed strong
1 cup           500 ml       Sugar
1package                       No Sugar Pectin
  1. Wash and clean berries, if using frozen raspberries, thaw first.
  2. To reduce the number of seeds in the final jam, press half (or more) of them through a sieve with the back of a spoon.  Discard seeds.
  3. Add the remainder of berries to the puree and crush with a potato masher.   You should have about 4 cups of crushed/pureed raspberries.
  4. In a large stock pot, combine fruit, brewed tea and pectin.  Mix until pectin is fully dissolved.
  5. Stir and bring mixture to a full boil.
  6. Add sugar.
  7. Return mixture to a hard boil and boil for 3 minutes.
  8. To test for the proper jam consistency, cool a small plate in the freezer.  Place a spoon of jam on the plate and cool for 1 minute.  If the mixture is firm, it is ready. If it runs on the plate, continue to cook for 2 minutes and repeat the test.
  9. Remove from heat and remove any foam.
  10. Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
  11. Wipe rim with clean cloth and seal with hot sealing lid.
  12. Screw band on top and tighten finger tight.
  13. Process in hot water bath for 10 minutes.
  14. Remove jars, cool undisturbed for 24 hours and check seal.
Makes: 5-6 half pint (250 ml) jars

Friday, October 28, 2011

Sage, Caramalized Onions, Plum & Proscuitto Pizza

Another plant that did really well in our edible front yard garden was sage.  Other than the occasional chicken or turkey dish, we really don't use a lot of sage.  But, we have quite a bit of it - what to do?!

Our friend Dennis (he wrote a blog post about Pixie Bob the bunny) makes incredible pizza with some very creative combinations.  His sage and onion pizza inspired me to create my own version.  And, of course, because I'm testing recipes for the Prairie Fruit book that I'm working on, I added some plums.  And the proscuitto, well it was in the fridge, so I figured why not add it too.
Sage, Caramalized Onions, Plum and Proscuitto Pizza

Pizza crust
Olive Oil
2 Tbsp
Onion, thinly sliced
Brown sugar
2 tsp
Garlic minced
3 cloves
Proscuitto, thinly sliced
4 slices
Sage, fresh
10-15 leaves
Plums, pitted and sliced
Goat cheese
3 Tbsp

  • Add 1 Tbsp of olive oil to heavy fry pan and heat. 
  • Add onions and cook until translucent and tender, stirring frequently.
  • Add brown sugar and continue to cook onions slowly until they turn brown and soft. Stir frequently to ensure they don't scorch.
  • Add garlic and cook for another minute.
  • Roll out your pizza crust.
  • Use the remainder 1Tbsp of olive oil to coat the pizza crust.
  • Layer with caramelized onions, proscuitto, sage, plums and goat cheese.
  • Place in 425 degree Farenheit oven and bake for 15-20 minutes.

Tuesday, October 25, 2011

Popping Amaranth

Popping Amaranth
This spring I was enamored with the thought of planting nothing but edibles in my front yard.  Whether or not we actually ate everything was less important than the fact that it was indeed edible.  So, our traditional geraniums with spikes in our two large planters at the front of the house, were replaced with thyme, lavender and popping amaranth.

I admit, it looked a little weird and certainly didn't have the same vivid display as geraniums, but my son loved smelling the lavender whenever he went by and I enjoyed experimenting.  

By end of August, the amaranth was starting to look interesting, especially as the red colour started to intensify.

The hard frost of last week, finally did the amaranth in and it started to droop as seen above. Out of curiosity, I decided to "harvest" the seed.  

I learned a lot about growing amaranth from this site from Saltspring Island (where else!).  I also learned it is high in fibre, protein, calcium and iron.  It actually has two times more calcium than milk!  

Harvesting 5 amaranth plants didn't take a long time.  There are a lot of seeds in each plant, but in order to get a full dinner for 4, you'd probably need about 50 stalks.  Anyway, this was just a fun experiment.  Here's what I did...

Beat the heads against the lid of my canner.
The chaff, the seeds, the bugs and the dried leaves came off.
The insects flew away and I blew on the pile to separate the chaff from the grain.
Here's the pile of seeds I was left with - about 1/3 cup.
the chaff
the seed
I tried popping some in a hot cast iron pan.  There was a lot of popping noise, but there was nothing that resembled the white fluffiness of popcorn, most of the kernels just turned a toasty brown.

I also tried boiling some in water until they were somewhat soft.  They're much more flavourful than rice or other grains. Certainly something we'd eat more of.

Will we plant amaranth again next year?  That all depends on what other experiments are waiting for me to try!

Planting Garlic

The community gardens have been stripped, cultivated and restaked.

I have mixed feelings about this.  On the one hand, I'm relieved that the work is done.  Going to the garden and processing mounds of veggies is one less chore on a long list of things to do. On the other hand, I'm sad that I no longer have the opportunity to lose myself in digging in the dirt and experimenting with gorgeous fresh veggies.  For the next seven months, I shall have to be content with store bought veggies and our own dried, frozen and canned produce.

But there is one last task to do in the garden - plant garlic.  To get nice big garlic heads, it is recommended that garlic be planted in the fall. The exact timing is tricky.  You want your newly planted garlic to grow some roots, but you don't want it to sprout.  Early to mid-October is probably best time here in the prairies - although you never know for sure when working with Mother Nature.

Planting garlic is fairly straight forward - here's what we do:
  1. We use the garlic heads that we grew during the summer, but you can buy garlic at any garden centre.  I would not, however, use the garlic you buy at the grocery store - unless you're buying locally grown garlic.  It is best to stick to varieties that are local and are accustomed to our climate.   Can you imagine how a garlic grown in California would feel during our prairie winters!  
  2. Separate the garlic heads into the separate cloves ( known as "cracking the bulb").  It's not necessary to remove all the papery layers, but it is important not to damage the cloves, especially the bottom or "basal plate" - the part where the roots will develop from.
  3. Choose the biggest, plumpest, nicest cloves to plant.  The bigger the clove, the bigger next year's bulb will be.  Save the small ones for dinner.
  4. Plant the cloves with the point sticking up towards the sun and the basal plate side towards the soil.
  5. Plant 2 inches deep and leave about 3-4 inches between each clove.  This always looks like a lot of space to me, but remember, it has to have room to grow and it will be using the nutrients and water around it.
  6. Cover with soil.
  7. Cover with a mulch like straw or leaves that will add an extra layer of insulation throughout the winter.  Usually, a deep layer of snow will provide sufficient insulation, but if there isn't enough snow cover, your garlic may not survive the extreme cold.  
  8. Watch for sprouts early next spring.  You and the cut worms will be so happy to see the first sign of green!
point up, 2 inches deep 3-4 inches apart
old corn stalks mark the garlic for next spring

An insulating layer of leaves

Sunday, October 9, 2011

Pumpkins - More than just decorations

Pumpkins make great jack o'lanterns, but if you're ready to take your pumpkins to the next level, check out these recipes collected from fellow home economists.
Before turning them into pie, we created Mr, Mrs Pumpkin Head - and baby too!

Pumpkin Puree – Getting the Good Stuff
Thanks to the original article on by Marilee Hornung and Sheri Taylor
To make your own pumpkin puree, pumpkins need to be cooked and then cooled, peeled and pureed.  The puree can be frozen and used for up to a year.  While you can use the big jack o'lantern pumpkins, the smaller sugar pumpkins will provide a tastier, denser puree.  

To bake, halve the pumpkin removing seeds and strings. Cut into serving-size pieces. Place on a foil-lined pan (to avoid juices burning onto the pan). Pour 1 cm (1/2 inch) of water onto the pan. Cover with foil and bake in a 180 C (350 F) oven until tender, about 40 minutes.
To boil, place the peeled pumpkin in boiling water and cook until tender (about 12 minutes). Although this method is faster, the boiling water will dilute the flavour slightly.
To microwave, place the pumpkin chunks on a shallow microwavable dish. Cover and cook until tender (about 8 minutes). Rotate the dish halfway through the cooking time.
You can mash cooked pumpkin with a potato masher, put it through a food mill or puree it in a blender or food processor. Pumpkin can be very watery, so be sure the pieces are well drained after cooking, then drain the puree again before storing.
Pumpkin is traditionally combined with cream, eggs and spices to make pumpkin pie. When served in a pastry crust, a slice gets almost half of its calories from fat. By substituting evaporated skim milk for the cream, you will cut the fat significantly. If you choose a graham cracker crust, you will cut the fat and calories even more.
Once you have the puree, try some of these pumpkin recipes.
* These same techniques can be used for most winter squash and/or canned pumpkin.

Mr. Pumpkin head was a little concerned!

Classic Pumpkin Pie
Courtesy of the Home Economists of the Association of Saskatchewan Home Economists
unbaked 9 inch (23 cm) pastry shell
large eggs
1 cup
brown sugar
250 mL
1/2 tsp
2 L
1 1/4 tsp
6 mL
1/2 tsp
each nutmeg, ginger, allspice
2 mL
1 1/2 cups
pumpkin puree (homemade or canned)
375 mL
1 cup
evaporated milk
250 mL

Roll out pastry to fit a 9 inch (23 cm) deep pie plate. Trim and flute edges. Chill about 15 minutes. Beat eggs in mixing bowl. Stir in sugar, salt, spices and pumpkin. Add milk and blend until smooth. Bake on lowest oven rack in hot oven at 450°F (230°C) for 10 minutes. Lower temperature to 350° F (180°C) and continue baking 35-45 minutes longer or until knife inserted in filling comes out clean. Cool and serve with dollops of whipped cream.

Pumpkin Soup
Courtesy of previous article by Heather Torrie, Public Health Nutritionist
2 tbsp                     margarine                                        25 mL
1 cup                      onion, chopped                               250 mL
2                            large cloves garlic, finely chopped    2
1 - 1 1/2 tsp            curry powder                                    5-7 mL
1/4 tsp                    ground pepper                                 1 mL
2 cups                    canned or pureed pumpkin               500 mL
3 cups                    chicken broth                                   750 mL
1 1/2 cups               milk                                                 375 mL

Melt margarine in large saucepan. Add onion and garlic. Cook, stirring often for 2 to 3 minutes. Stir in curry powder, salt and pepper. Cook for 1 minute. Add broth and pumpkin. Reduce heat to low and cook for 15 to 20 minutes. Stir occasionally. Transfer soup to blender. Blend until smooth. Return to saucepan and add milk. Serve warm.

Cinnamon Sugar Toasted Pumpkin Seeds
Submitted by Kathryn Baranovsky, PHEc.  Recipe from the Woman’s Day website.
2 cups              Pumpkin Seeds (from 2 medium pumpkins), rinsed and patted dry
2 Tbsp              Unsalted Butter, melted
2 Tbsp              Sugar
1/2 tsp              Kosher Salt
1/4 tsp              Ground Cinnamon

Heat oven to 300°F. Spread the seeds on a rimmed baking sheet and bake until totally dry throughout, 50 to 60 minutes. Transfer the seeds to a large bowl (reserve the baking sheet). Increase oven temperature to 350°F.  Drizzle the butter over the pumpkin seeds, sprinkle with the sugar, salt and cinnamon, and toss to coat. Spread the seeds in an even layer on the reserved sheet and bake, tossing occasionally, until golden brown, 10 to 15 minutes.
Pumpkin Muffins
Courtesy of the Home Economists of the Association of Saskatchewan Home Economists
2                            eggs                                                                              2
1 1/4 cups              sugar                                                                             300 mL
1/3 cup                   canola oil                                                                       175 mL
1 cup                      pumpkin puree                                                               250 mL
1/4 tsp                    baking soda                                                                   1 mL
2 1/4 cups              flour                                                                               550 mL
21/2 tsp                  baking powder                                                               12 mL
1/2 tsp                    salt                                                                                2 mL
1/2 tsp                    each nutmeg, ginger, cinnamon                                       2 mL

Beat eggs until lemon coloured. Add sugar and oil. Add soda to pumpkin puree. Sift together dry ingredients and add alternately with pumpkin puree to egg mixture, stirring just until blended. Spoon into paper lined muffin tins. Bake at 375°F (190°C) 20 -25 minutes or until tops are firm to touch. Makes about 2 dozen muffins.     

Pumpkin Pudding
Courtesy of the Home Economists of the Association of Saskatchewan Home Economists
The cornmeal and the pumpkin combination in this recipe made for a rich, smooth pudding.
2 cups                  milk                                                     500 mL
1/3 cup                 white or yellow cornmeal                      75 mL
1/4 cup                 pure maple syrup                                 50 mL
1/2 cup                 brown sugar, packed                           125 mL
1/4 cup                 butter                                                  50 mL
1 tsp                    salt                                                     5 mL
1/2 tsp                 cinnamon                                            2 mL
1/2 tsp                 cloves                                                 2 mL
1/2 tsp                 allspice                                               2 mL
1/8 tsp                 nutmeg                                                .5 mL
1 cup                  pumpkin puree (homemade or canned)   250 mL
1                          egg, beaten                                         1

Preheat the oven to 300° F (150° C). Using the top of a double boiler bring the milk to a boil. Slowly stir in the cornmeal, then place the mixture over the boiling water and cook for fifteen minutes, stirring occasionally. Stir in the maple syrup and cook an additional five minutes. Remove from heat and mix in all other ingredients. Pour into a well-greased baking dish and bake for 1 1/2 hours or until it tests done.   Serve warm with whip cream. Serves 4 to 6.

Pumpkin Pickles
Submitted by Mary Jane Eason of Mary Jane’s Cooking School in Winnipeg, Manitoba, a registered charity that provides education in nutritional home cooking and homemaking in harmony with individual community and cultural traditions, with respect and care for the environment.

2 cups              Vinegar
2 cups              Sugar
1 cup                Water
1 Tbsp              Pickling Spice (use your favorite spices, such as cinnamon, cloves and whole allspice)
6 to 8 cups       Pumpkin peeled and cut into cubes (about 1 pumpkin)

Cook syrup for 15 minutes with pickling spice tied in cheese cloth.  Add enough pumpkin for syrup to cover.  Cook until pumpkin is glazed.  Fill in hot sterilized jars with pumpkin and pour boiling syrup over pickles and seal.  Process in a hot water bath for 10 minutes.

Winter Squash Recipes

Winter Squash Recipes

In my last article on winter squash I gave a general overview of winter squash, now, here are a host of winter squash recipes collected from friends, fellow gardeners, and fellow home economists.   Remember, most squash are easily substituted, so if you don't have access to one kind, try whatever is handy.  Acorn, butternut, buttercup, delicata and kabocha are fairly similar and can be use interchangeably.   Delicata and kabocha are most like sweet potato and can also be used in recipes calling for sweet potatoes.  Spaghetti squash has a very unique stringy texture that makes the most wonderful, delicious and nutritious substitute for spaghetti noodles.  Hubbard, turban and buttercup are the most difficult to cut through and may work best as decorations.  

Have fun experimenting!

Simple Cubed or Purreed Squash
Submitted by Getty Stewart, PHEc.

Sometimes, simple is best.  If you’re just looking for a delicious side dish that provides a little more interest, nutrition and flavour than potatoes or rice, try these techniques to cook squash.   Once you have the flesh, choose seasonings that will accompany your meal or simply use a little salt and pepper and serve either cubed or mashed like potatoes or sweet potatoes.

Oven Baking:
Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a greased baking dish.  Bake at 375°F (190° C) for 45 minutes to 1 hour or until tender. Once cool to touch, remove flesh from rind.  Cube or mash.
Cut squash into large pieces, remove seeds and place in steamer and cook until tender, about 25 to 35 minutes. Remove flesh from rind and cube or mash.  Butternut squash has a thinner skin than most squash, to steam it, peel and cut squash to desired size before steaming.  HINT: Cut the neck off the butternut squash and stand it upright on a cutting board to make peeling easier.  Scoop out the seeds from the bulb, slice it into disks and then peel.
Peel and cut squash into pieces. Cover with water and boil until tender, about 15 to 20 minutes.

Spaghetti Squash with Butter and Parmesan
By Getty Stewart, PHEc,

1                      Spaghetti Squash
2 Tbsp              Vegetable Oil
2 Tbsp              Butter, melted
¼ cup               Parmesan Cheese, freshly grated
                        Salt and Pepper to taste
3 Tbsp              Chopped parsley

Preheat oven to 350°F (180°C). Lightly grease a baking sheet. Cut spaghetti squash in half lengthwise and remove seeds. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30- 60 minutes until a sharp knife can be inserted with only a little resistance. Remove squash from oven and cool slightly.  Use a fork gently scrape the inside of the squash to create spaghetti like strands.  Scoop into a serving bowl and toss with melted butter, parmesan cheese, salt, pepper and chopped parsley.

My Roots are Showing - Roasted Root Vegetables
Submitted by Jennifer Dyck, PHEc.  Recipe courtesy of the Manitoba Canola Growers.
1/3 cup              canola oil                                                                              75 mL            
1/3 cup              Manitoba maple syrup                                                       75 mL          
1/3 cup              Maple Leaf Distillers Maple Liquor                                 75 mL          
2 1/2 cup          red potatoes, cut into wedges                                           625 mL       
2 cup                 acorn squash, peeled and cut into cubes                      500 mL       
1 cup                 rutabaga, peeled and cut into cubes                               250 mL       
4                         parsnips, peeled and cut lengthwise                              4                   
4                         carrots, peeled and cut lengthwise                                  4                   
1 head              garlic, peeled and separated into cloves                       1 head         
1                         large red onion, cut into eighths                                       1                   
1 tsp                  salt and pepper                                                                   5 mL            
1 Tbsp               dried basil                                                                             15 mL          

Preheat oven to 425 F (220 C). Mix together all ingredients. Place mixture on roasting pan lined with parchment paper (for easy cleanup). Bake for 40 - 45 minutes, or until tested done. Turn vegetables occasionally. Makes
4 - 6 servings. 

Mediterranean Spaghetti Squash
Submitted by Carly Gabler, RD, PHEc

1                      Spaghetti Squash, halved lengthwise and seeded
2 Tbsp              Vegetable Oil
1                      Onion, chopped
1 clove             Garlic, minced
1 ½ cups          Chopped Tomatoes
¾ cup               Crumbled Feta Cheese
3 Tbsp             Sliced Black Olives
2 Tbsp             Chopped Fresh Basil

Preheat oven to 350°F (180°C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Confetti Spaghetti Squash
Courtesy of previous article by Donna Nelson, Public Health Nutritionist
1/4 cup                 Chicken Broth                                      60 mL
1 tsp                     Olive Oil                                              5 mL
1 tsp                     Wine Vinegar                                       5 ml
1/2 cup                 Diced Green Pepper                            125 mL
1/2 cup                 Diced Sweet Red Pepper                     125 mL
1/4 cup                 Diced Onion                                        60 mL
1/4 cup                 Minced Fresh Parsley                          60 mL
1/4 tsp                  Ground Cumin                                     1 mL
1                          Clove Garlic, minced                            1
1                          Medium Spaghetti Squash, cooked       1

Combine all of the ingredients except the squash in a bowl. Cover with plastic wrap and microwave on high for about two minutes. Add the cooked squash and toss until mixed. Cover and microwave for two additional minutes. Serve piping hot and enjoy the sumptuous squash!

Coconut Curried Butternut Squash Soup
Submitted by Amanda MacDonald, Manitoba Association of Home Economists member

1                      Butternut Squash
4 tbsp               Extra-virgin Olive oil
1 tsp                 Salt
½ tsp                Pepper
1                      Onion (diced)
3 cloves            Garlic (diced)
1/2 inch             Fresh Gingerroot (chopped)
1                      Jalapeno Pepper (diced)
2 Tbsp              Curry Paste (red)
5-6 cups           Vegetable Stock
1 can                Coconut Milk
1 Tbsp              Chopped fresh cilantro or basil (garnish)

Pre-heat oven 375
°F.  Cut squash into quarters, remove seeds, drizzle with 2 Tbsp olive oil, salt and pepper and place cut side down on a baking sheet. Bake squash for 30-35 min until fork tender.

Meanwhile, in a large soup pot, heat 2 tbsp olive oil.  Add onions, garlic, ginger, and jalapeno and sauté until soft.  Add curry paste, stir and continue to sauté. Add vegetable stock. Scrape squash flesh from the skin and mash into the soup. Add can of coconut milk.  Adjust thickness of soup with additional vegetable stock or water.  Simmer for 15 minutes.  Use an immersion blender or pour into blender to puree into a smooth textured soup.  Adjust seasoning as desired. Garnish with chopped cilantro or basil and serve.

Butternut Squash and Carrot Soup
Submitted by Getty Stewart, PHEc.  Recipe created by the Home Economists of Winnipeg Hydro.

1 Tbsp              Olive Oil
1                      Onion, chopped
1                      Butternut Squash, peeled, halved, seeded and coarsely chopped
3                      Carrots, coarsely chopped
1/2 tsp              Sugar
1 tsp                 Paprika
1 tsp                 Cumin
3/4 tsp              Turmeric
3/4 tsp              Coriander
6 cups              Vegetable or Chicken Broth
1 Tbsp              Lime Juice
                        Salt and Pepper to taste
1/2 cup                         Cream
2 tbsp               Cilantro or Parsley, chopped

In a large saucepan, heat oil and sauté onion until soft. Add squash, carrots and sugar and sauté for 10 minutes. Add paprika, cumin, turmeric and coriander and sauté for 5 minutes. Add broth and bring to boil.

Reduce heat and simmer for 30-40 minutes until veggies are soft. Puree soup using an immersion blender or food processor. Add salt and pepper, lime juice to taste. Slowly add cream to soup.
Garnish with chopped cilantro or parsley.

Grilled Acorn Squash with Balsamic Drizzle
Submitted by Jennifer Dyck, PHEc.  Recipe courtesy of the Manitoba Canola Growers.
2                    acorn squash (about 3 lb / 1.5 kg)                 2                  
1/4 cup           canola oil, divided                                        60 mL         
1/2 tsp            salt, divided                                                 2 mL           
1/2 tsp            pepper, divided                                            2 mL           
1 Tbsp            chopped fresh sage                                     15 mL         
1 Tbsp            balsamic vinegar                                          15 mL         
1 tsp              Dijon mustard                                               5 mL           
1                    clove garlic, minced                                      1 mL           

Cut both squash in half lengthwise and scoop out the seeds. Cut halves crosswise into 1/4 inch thick slices; place in a large bowl. Add half of each the oil, salt and pepper and toss to coat.

Place squash on lightly oiled grill over medium heat. Close lid and grill, turning once, until tender and browned, about 10 minutes. Whisk together sage, vinegar, mustard garlic, and remaining oil, salt and pepper. Drizzle this mixture over grilled squash.

Garlic Mashed Potatoes in Acorn Squash Rings
Courtesy of previous article by Dorothy Lang from the Association of Saskatchewan Home Economists.
Here’s an interesting and decorative way to present mashed potatoes. 
1                            acorn squash                                                                                               1
6                            medium potatoes, peeled and quartered                                               6
2 tbsps                 butter or margarine                                                                                     25 mL
2                            cloves garlic, crushed                                                                                 2
1/2 cup                 1% milk                                                                                                         125 mL
                              salt and pepper to taste                                                                               
2 tsps                   finely chopped fresh dill or 1/2 tsp (2 mL) dried (optional)                 10 mL

Slice squash into 1/2 inch (1 cm) crosswise rings, clean out centre, lay flat in a large skillet, add water to cover bottom of pan, cover and cook over medium heat until fork tender, about 20 minutes. Drain; keep warm.
Boil potatoes in salted water until fork tender, about 10 minutes. Drain potatoes, return to pot, and mash with potato masher until all large pieces are broken up. In a small saucepan, over medium-low heat melt butter, add garlic and sauté for 1 minute. Add milk, increase heat to medium, and heat until hot but not boiling. Add milk mixture gradually to potatoes, while mashing, until all milk is used and potatoes are creamy. Stir in dill if desired.
Serve in the middle of acorn rings. Makes 6 servings.

 Rockin' Ravioli with Butternut Squash Filling  
Submitted by Jennifer Dyck, PHEc.  Recipe courtesy of the Manitoba Canola Growers.
Pasta Dough
1 1/4 cup         all-purpose flour                             300 mL                                               
1/2 cup            cake flour                                      125 mL                                             
1/2 tsp            salt                                                2 mL                                                
2                     eggs, beaten slightly                      2                                                      
2 Tbsp            canola oil                                       30 mL                                              
1 Tbsp            water                                             15 mL                                              
3 Tbsp            chives, chopped                            45 mL                                              

Measure all ingredients, except chives, into a food processor and process for about 1 minute, until mixture begins to form a ball. Scoop out dough onto a floured board and knead dough, while incorporating chopped chives and extra flour as needed, for about 5 minutes. Form dough into a ball, wrap with plastic wrap and let sit at room temperature for 1 hour. Set up pasta machine.

Cut dough into four pieces, keeping dough covered as you work. Roll each piece through machine settings: Qne, Four and Seven. Cut each strip into 6 or 7 pieces which will measure approximately 3 x 6 inches (7.5 x 15 cm).

Place 1 tsp of butternut filling on each 3 inch end. Moisten all around with water. Fold one end over the other to end up with 3 x 3 inch (7.5 x 7.5 cm) ravioli. Cook in boiling salted water for 2 minutes.

Butternut Squash and Pecan Filling
1                    butternut squash, seeds removed and cut into large chunks     1         
1                     large onion, peeled and cut in half                                         1                
1 head             garlic, top cut off to expose tips of garlic within                       1 head        
2-4 Tbsp          canola oil                                                                             30-60 mL     
1/4 cup            yogurt                                                                                 60 mL         
2 tsp               lemon juice                                                                          10 mL         
1 tsp               lemon zest                                                                           5 mL           
2 Tbsp            chopped chives                                                                     30 mL         
1/4 cup            pecans, finely chopped                                                         60 mL         
                       salt and pepper, to taste                                                                        
Brush all sides of squash chunks, onion halves and garlic head liberally with canola oil. Place on parchment paper-lined baking sheet and bake at 350 F (180 C) for 45- 60 minutes, until vegetables are soft and nicely browned. Remove skins from squash and garlic. Process all vegetable pieces in food processor. Add yogurt, lemon juice and lemon zest. Process mixture again until smooth. Scrape down sides of processor bowl. Scoop mixture into a bowl and stir in chives and finely chopped pecans. Add salt and pepper to taste. The filling is ready at this point to prepare the ravioli.