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ronniefein:

Winter squash used to be the first baby food “food” back in the day when my kids were little. The pediatricians told us to feed just a little bit at first and start with squash because it’s sweet and most babies like it.

Of course they do. Grownups like squash too. Even grownups who don’t like other vegetables. Because squash is sweet and nutty tasting. There’s nothing harsh or bitter about it. It doesn’t taste like what many vegetable-haters say is “vegetably.”

I’ve cooked all sorts of squash, but had never cooked a turban squash before. That’s one there in the first photo. It’s a bumpy thing with a flattish-round base and a hat-looking bubble top. Looks like a turban. Imagine that.

Turban squash are often orange or green, but I’ve also seen blue and yellow ones. Some people buy them to use as decorations, but they are edible. You can peel, cut and boil the flesh, but like other winter squash, it tastes sweeter when roasted.

Cooked turban squash is kind of silky and smooth, which makes it a perfect variety for soup and recipes like quickbreads and muffins. So I made soup with the turban squash I bought. If I had been careful when I scooped the flesh I could have served it right inside the squash.

But I wasn’t.

Squash Soup

1 large turban squash (2 cups packed, mashed, cooked squash)

2 tablespoons vegetable oil

1 medium onion, chopped

2 tablespoons tomato paste

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

salt to taste

4 cups vegetable stock

1/2 to 1 cup cream, coconut milk or soy milk

Preheat the oven to 400 degrees. Cut the smaller top from the squash, scoop the seeds and place the top back. Wrap the squash in aluminum foil and roast for about an hour or until tender. When cool enough to handle, scoop the cooked flesh into a bowl and set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for about 2 minutes or until softened. Stir in the squash, tomato paste, cumin, ginger, cinnamon, cayenne pepper and salt to taste. Stir to blend the ingredients. Gradually stir in the stock. Bring the liquid to a boil, partially cover the pan, lower the heat and simmer for 20 minutes. Puree the soup in a blender or with a hand blender. Return the puree to the pan and stir in the cream (start with 1/2 cup, taste and add more as desired for richness). Heat through. Makes 6 servings

*Can be made with any cooked winter squash

Want to make ir

ronniefein:

When life gives you lemons, make lemonade. But when life gives you apples, well then, make applesauce.

My daughter Gillian and her husband Jesse and two kids, Lila and Remy, went apple picking and brought us more apples (and pears) that we could possibly eat.

SO, to go with our festive Rosh Hashanah dinner tonight, I made some applesauce. Or, should I say, apple-pear-apricot sauce. I remember apple-apricot sauce from when I was a youngster. Beech Nut baby food. The stuff was so good I (and my brother Jeff) ate it well into teenagedom and maybe even beyond. But, like so many food products it changed over the years and we both noticed and stopped eating it. Besides, those little jars were way too small for a grown up.

So I make my own.

I really hate to give a recipe for applesauce. It’s really just a matter of peeling, coring and cutting apples and cooking them over low heat in a covered pan. Add some pears if you wish. And dried fruit such as apricots. Depending on the kind of apples, you may or may not need sugar (or some other sweetener) or water (or juice). You could add cinnamon or some other seasoning or not. Cook until soft, mash or puree and you’re done.

Here’s how I made the one in the photo:

Apple-Apricot Sauce with Honey

3 pounds apples

2 pears

1 packed cup dried apricot halves

1/2 cup water

1/4 cup honey

1/2 teaspoon cinnamon

Peel, core and slice the apples and pears. Place them in a pot with the apricots and water. Cover the pan. Turn the heat to low. Cook for about 25 minutes or until the fruit is soft. Add honey and cinnamon. Mash or puree (I used a hand blender). Makes about 8-10 servings

I want to try it