Red Kuri Squash Stuffed with a Saffron, Apricot and Cherry Pilaf
1 lg (2 1/2 lb) red kuri squash--or sugar pumpkin
1 cup (heaping) long grain Basmati or Jasmine rice (rinsed)
3 tbsp olive oil
1 tbsp unsalted butter
a big pinch of saffron threads
1 1/2 tsp ground coriander
Peel of 1/3 orange (no pith please), sliced into very thin strips
1/4 cup pistachio nutmeats
1/4 cup roasted pumpkin seeds (pepitas)
1/4 cup dried cherries soaked in boiling water 5 minutes and drained
8-10 dried apricots, chopped into bite-size pieces
1 tsp rosewater
1/2 tsp salt
Freshly ground pepper to your taste
1 bunch flat leaf parsley, coarsely chopped
1 bunch mint coarsely chopped or 1/2 cup dried mint leaves
1 bunch dill, coarsely chopped
1 lemon cut in wedges for garnish
1 cup thick fresh yogurt for serving
Preheat over to 400º. Soak the saffron threads in 1 tsp hot water.
Wash the squash and microwave it just long enough to soften it so you can put a knife in.
Cut off the stalk end to use as a lid. Scoop out all seeds and strings. Put the lid back on the squash, put the squash on a baking sheet and put it in the oven for 1 hour.
Now, put the rice in a pot with just enough water to cover it. Add a pinch of salt and bring to a boil. Lower heat to simmer, partially cover the pot and cook 10-12 minutes until all the water is absorbed. (The rice will not be totally cooked, no worries.)
Meanwhile in a wide lidded skillet or casserole, heat oil and butter until butter melts. Stir in coriander, orange peel, pistachios, pumpkin seeds, drained cherries and apricots. Sauté one minute. Add the rice, saffron (with water) and rose water. Season with salt and pepper.
Turn off the heat. Cover the pot with a clean, dry dish towel and press the pan lid down over it to a tight fit. Let the pilaf steam for 10 minutes. Toss in the parsley, dill and mint.
When squash is ready, lift off the lid and fill it with the pilaf, gently stuffing it in. Put the lid back on and put the stuffed squash back in the oven for 20 minutes.
Remove the lid to serve. Slice the lemon into wedges. There are two ways to present this: one is to simply put the wedges all around the squash on a serving plate, put 1/4 of the yogurt on top of the pilaf and pass the rest in a separate bowl, and let everybody dig in. Or you can slice a 1/2" thick round off the top of the squash, lay this ring on a plate, fill it with the pilaf, top this with yogurt and place a lemon wedge to one side.
Serve as the center of attention with a side of garlicky steamed greens or serve with roasted meat.
1 lg (2 1/2 lb) red kuri squash--or sugar pumpkin
1 cup (heaping) long grain Basmati or Jasmine rice (rinsed)
3 tbsp olive oil
1 tbsp unsalted butter
a big pinch of saffron threads
1 1/2 tsp ground coriander
Peel of 1/3 orange (no pith please), sliced into very thin strips
1/4 cup pistachio nutmeats
1/4 cup roasted pumpkin seeds (pepitas)
1/4 cup dried cherries soaked in boiling water 5 minutes and drained
8-10 dried apricots, chopped into bite-size pieces
1 tsp rosewater
1/2 tsp salt
Freshly ground pepper to your taste
1 bunch flat leaf parsley, coarsely chopped
1 bunch mint coarsely chopped or 1/2 cup dried mint leaves
1 bunch dill, coarsely chopped
1 lemon cut in wedges for garnish
1 cup thick fresh yogurt for serving
Preheat over to 400º. Soak the saffron threads in 1 tsp hot water.
Wash the squash and microwave it just long enough to soften it so you can put a knife in.
Cut off the stalk end to use as a lid. Scoop out all seeds and strings. Put the lid back on the squash, put the squash on a baking sheet and put it in the oven for 1 hour.
Now, put the rice in a pot with just enough water to cover it. Add a pinch of salt and bring to a boil. Lower heat to simmer, partially cover the pot and cook 10-12 minutes until all the water is absorbed. (The rice will not be totally cooked, no worries.)
Meanwhile in a wide lidded skillet or casserole, heat oil and butter until butter melts. Stir in coriander, orange peel, pistachios, pumpkin seeds, drained cherries and apricots. Sauté one minute. Add the rice, saffron (with water) and rose water. Season with salt and pepper.
Turn off the heat. Cover the pot with a clean, dry dish towel and press the pan lid down over it to a tight fit. Let the pilaf steam for 10 minutes. Toss in the parsley, dill and mint.
When squash is ready, lift off the lid and fill it with the pilaf, gently stuffing it in. Put the lid back on and put the stuffed squash back in the oven for 20 minutes.
Remove the lid to serve. Slice the lemon into wedges. There are two ways to present this: one is to simply put the wedges all around the squash on a serving plate, put 1/4 of the yogurt on top of the pilaf and pass the rest in a separate bowl, and let everybody dig in. Or you can slice a 1/2" thick round off the top of the squash, lay this ring on a plate, fill it with the pilaf, top this with yogurt and place a lemon wedge to one side.
Serve as the center of attention with a side of garlicky steamed greens or serve with roasted meat.
Turkish pumpkin pancakes, recipe in Veggiyana, the Dharma of Cooking, are always crowd pleasers, eye dazzlers and cook friendly. They are also gluten free!
And here is something equally wonderful and unique: Libyan Pumpkin Dip
1.2 lbs fresh pumpkin
2 cloves garlic, pressed
a pinch of salt
2 tbsp vinegar
1/2 tsp caraway seed ground
1/2 tsp crushed chili pepper
4 tbsp olive oil
This recipe should be made with orange pumpkin but I couldn't find any at my farmer's market so I used another variety. Cut the skin off, deseed and cut into small chunks. To cook, place in a pan with a little olive oil, cover and let simmer, turning every once in a while. You can use canned pumpkin and skip this step of course, but here it can only be bought in a few specialty stores and it is extremely overpriced. Once the pumpkin has softened, mash it with a fork until it has a smooth texture. In another pan, sauté the pressed garlic and crushed chili pepper in a little olive oil and then mix into the pumpkin and keep simmering over low heat. In the meantime, crush the caraway seeds with a mortar and pestle. After about 10 minutes, add the vinegar and salt into the pan and let cook for another 10-15 minutes. Just before taking the pan off the heat, add in the caraway powder and mix well. The texture should be dense, soft and creamy, not liquid. Let cool and serve with crunchy bread.
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