No End to your Squash Game

Here are two more ways to jazz up winter squash right now at winter's midpoint because you're going to need that beta carotene for the weeks to come.

First up, comfort food from Peru, a melange of its iconic vegetables: squash, potatoes, hot peppers and corn served up with cheese and toasted pumpkin seeds, pepitas. It's got all the vitamins, minerals and  protein you need. Some recipes call for cream or evaporated milk. I've left it out because I don't like the way it makes the final stew appear. But feel free to add it at the end with the cheese.

Locro de Zapallo
for 6 (over quinoa or rice)

1 lb winter squash like butternut, red kuri, sugar pumpkin, (don’t worry if you have more)

4 medium Yukon gold potatoes, scrubbed

3 tbsp corn oil

1 tbsp unsalted butter

1 lg onion, diced

3 lg garlic cloves, minced

1 poblano pepper, roasted and diced

1 Serrano or other hot chili, minced

1 tsp ground cumin

2 tsp dried oregano leaves

¼ tsp smoked paprika

1 tbsp ground “ahi Amarillo”, the Peruvian mildly hot pepper or 2 tsp. substitute

chipotle chili powder

1-2 cups vegetable or chicken broth

1 cup large corn kernels, (about two ears if you have fresh)

salt to your taste

1/2 tsp fresh black pepper

½ cup large peas, fresh or frozen

½ lb queso fresco or feta, cubed

½ bunch cilantro leaves, chopped for garnish

¼ cup toasted pumpkin seeds, garnish

Peel the squash and cut into 1” cubes. Cube the potatoes.

Heat the oil and butter in a heavy gauge casserole or soup pot.

Add onion, garlic, and poblano pepper. Sauté on medium heat until onion is soft.

Add chili pepper, and all spices. Blend well.

Add potatoes, squash and corn to the pot, stirring to cover them with the spice/onion mix.

Add just enough vegetable broth to be about ½-2/3 to the top of the vegetables. (How much depends on how soupy you want the final dish to be.)

Bring to a boil, cover and reduce heat to simmer. Cook until squash and potatoes are tender but not mushy, maybe 20-30 minutes.

Add salt, pepper and peas. Simmer 2 minutes to heat peas. Remove cover.

Add cheese. Simmer just long enough to heat. Do not boil.

Serve over quinoa and sprinkle on cilantro. Top with pumpkin seeds.

NOTE: This is often served in Peru with Criolla, pickled onions. They add pungency and lots of nutrients.

• 2 large red onions
• 1 oz white wine vinegar
• 1/2 oz  olive oil
• 1 lime
• salt
• 1/2 tsp ground cumin
• 1/2 tsp of oregano

PREPARATION

1. Slice onions into thin strips, put in a bowl, and wash with running water. Drain and set aside.
2. In a cup, mix the vinegar, olive oil, lime juice, and spices.
3. Pour this sauce over the onions and toss in the bowl.
4. Cover and refrigerate for an hour before serving.

YIELD

8 servings.

And here, hot off the internet--as yet untested by me--is a Mexican treatment for winter squash. Of course the people of Central and South America invented the stuff so they know what to do with it. In this case, a molé out of almonds and pumpkin seeds makes a thick sauce with plenty of chili in it.

Mexican Winter Squash Stew with Sour Cream

 for 4

• 1/2 cup whole, skin-on almonds
• 2 tbsp pumpkin seeds
• 3 tablespoons ancho chile powder
• 2 teaspoons dried Mexican oregano, crumbled
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 small butternut squash or other hard winter squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
• 2 medium carrots, peeled and cut into 3/4-inch cubes
• 1 (15-ounce) can pinto beans, drained and rinsed wel

·       ·  ·  1 (28-ounce) can diced fire-roasted tomatoes

·       ·  2 1/2 cups vegetable broth or water

·       ·  1 cup frozen white or yellow corn kernels (optional)

·       ·  1/4 cup chopped cilantro leaves, plus more for garnishing

·       ·  Freshly ground black pepper

·       ·  Sour cream, for garnishing

Add the almonds, pumpkin seeds, chile powder, oregano, cumin, and measured salt to the bowl of a food processor and process to a fine meal. Set aside.

Warm the olive oil in a large Dutch oven or heavy saucepan over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and ground almond-spice mixture and cook until fragrant, about 2 minutes.

Add the squash, carrots, beans, tomatoes, and broth or water and bring to a boil, stirring to make sure the almond mixture doesn’t stick to the bottom of the pan.

Lower the heat, partially cover the pan, and let the stew simmer, stirring occasionally, until the squash is very tender, about 30 to 40 minutes. If the stew threatens to dry out, add a bit more broth or water.

Add the corn, if using, and measured cilantro. Season with pepper and taste, adding more salt as needed. Continue to simmer until the corn is hot and the flavors combine, about 5 minutes.

Ladle into warmed serving bowls and garnish with sour cream and a sprinkling of cilantro leaves.