Squash and pumpkins can be used to make a variety of dishes, which will be particularly welcome as Christmas arrives.
Pumpkin scones
Use your pre-made puree to whip up these delicious scones. Makes eight scones.
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Scones
- 2 c. all purpose flour
- 2 tbsp. ground flaxseed
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c. brown sugar
- 1 tsp. pumpkin spice (cinnamon, nutmeg, cloves, mixed to taste)
- 1-2 tbsp. orange zest
- 6 tbsp. cold butter diced
- 1 egg
- 1/4 c. cream or milk
- 1/2 c. squash or pumpkin puree
- 1 tbsp. orange concentrate
Glaze
- 1 c. icing sugar
- 1 tbsp. orange concentrate
- 1/2 tsp. cinnamon
- 1-2 tbsp. water, as needed
- 2 tbsp. pumpkin seeds, crushed and hulled
Preheat oven to 400 F (204 C). Lightly grease baking sheet or line with parchment paper.
In large bowl, mix flour, flax seed, baking powder, baking soda, salt, brown sugar, pumpkin spice and orange zest.
Using pastry cutter, cut in butter until well distributed to form small crumbs.
In separate small bowl, mix egg, squash puree, cream and orange juice concentrate.
Pour wet ingredients into dry ingredients and stir until dough starts to come together.
Turn dough and crumbs onto a lightly floured surface and use hands to gently work the dough to form a ball. If dough is too dry, add an extra splash of milk.
Flatten dough into a circle about nine inches in diameter and an inch and a half high. Cut into eight wedges. Place on baking sheet, leaving space between each scone.
Bake for 14-16 minutes until scones turn golden.
Remove from oven and place on cooling rack.
Make glaze. In small bowl, mix together icing sugar, orange concentrate, pumpkin spice and a tablespoon of water. Stir and add more water if needed for icing to drizzle off spoon.
Drizzle over cooled scones.
Sprinkle each with crushed seeds.
Let rest briefly to let glaze set before serving.
Roasted butternut salad bowl
This is a delicious full meal salad that’s endlessly customizable. Experiment with rice or quinoa instead of wheat berries, lettuce or spinach instead of kale and kabocha or delicata instead of butternut squash. If quantities aren’t labelled below, use as much or as little as desired.
Makes two to three servings.
- 1/2 c. wheat berries
- butternut squash, cubed
- kale
- red cabbage, shredded thinly
- white kidney beans or cannellini
- green onion, chopped
- 1 tsp. olive oil
- 1/2 c. pumpkin seeds
- 1 clove garlic
- 1 – 2 tbsp. maple syrup
- 2 tbsp. olive oil
- 1 tbsp. white wine vinegar
- juice of half a lemon
- water (for desired dressing consistency)
- pinch of salt and black pepper
Rinse wheat berries under water to ensure they are clean.
Bring 1 1/4 cup water to boil on the stove. Add rinsed wheat berries to the boiling water and stir. Once water starts to boil again, turn the heat to low, cover and simmer for 45 minutes to an hour. You know the wheat berries are done when they are soft.
While wheat berries are cooking, toss the butternut squash with olive oil and roast in the oven for 20 minutes at 350 F (180 C), or until cooked through.
Massage a teaspoon of olive oil into the kale. This helps soften it so it’s not so tough.
Once wheat berries and squash are ready, assemble the remaining salad ingredients into a salad bowl (shredded cabbage, white kidney beans, kale and green onion). Add as much or as little of each ingredient as you wish.
For the dressing: toast pumpkin seeds in a non-stick pan over low heat for 10 to 12 minutes until they become fragrant. In a food processor, blend cooled pumpkin seeds, garlic, maple syrup, olive oil, vinegar, lemon juice and a splash of water. Add more water and blend until desired consistency is reached. Season as desired with salt and black pepper.
Squash puree
Use this technique for pie pumpkins, butternut, hubbard or kabocha squash to make puree suitable for soups, curries or baking. Use three to four pounds of winter squash or pie pumpkin to make three to four cups of puree:
- Wash outside of squash. For easy cutting, pierce the rind with a fork or knife and microwave for three to five minutes, rotating twice.
- Cut in half lengthwise and scoop out stringy bits and seeds. Save the seeds for roasting if desired.
- Place halves cut side down on a greased baking dish or a pan lined with parchment paper or a silicone mat.
- Bake at 375 F (190 C) for 45 minutes to an hour, or until flesh is fork tender.
- Scoop out cooked flesh and strain to remove excess moisture if necessary.
- Puree until smooth.
Source: Getty Stewart
