Squash Season
I’ve been so busy with classes that I haven’t had a lot of time to post. I’m finally catching my breath again and spending more time in the kitchen. The beautiful winter squashes coming in to the Co-op are calling my name.
Winter squashes fresh from the field
I’ve been working on collecting photos of the winter squashes we have coming in and writing descriptions of them; I’ll post that at the next available opportunity!
In the meantime, here's a use for winter squash: It's incredibly satisfying served over brown rice with a drizzle of toasted sesame oil. It’s even better reheated the next day.
Happy autumn! Hope to see you at the Annual Member Meeting and Harvest Celebration!
Curried Yellow Split-Peas with Winter Squash and Raisins
1 Tbs. oil
1 large onion, peeled and coarsely chopped
2 Tbs. freshly grated ginger
2 ribs celery, thinly sliced
1 ½ pounds butternut or other winter squash, peeled and cut into 1-inch chunks
2 cups yellow split peas
1/3 cup raisins
6 cups water
1 Tbs. curry powder
¾ fennel seeds
¾ tsp. cinnamon
1 bay leaf
1 tsp. salt, or to taste
Toasted sesame oil for drizzling
In a large soup pot, heat the oil and sauté the onion and ginger for 2 minutes. Stir in all of the remaining ingredients except the salt. Bring to a boil, reduce heat and simmer, covered, until the peas are very soft, about 45 minutes.
Add salt, remove the bay leaf, and simmer for a few moments.
Serve over brown rice with a drizzle of toasted sesame oil.
Serves 6-8.
Adapted from Lorna Sass’ Complete Vegetarian Kitchen
Curried yellow split peas with winter squash
Winter squashes fresh from the field
I’ve been working on collecting photos of the winter squashes we have coming in and writing descriptions of them; I’ll post that at the next available opportunity!
In the meantime, here's a use for winter squash: It's incredibly satisfying served over brown rice with a drizzle of toasted sesame oil. It’s even better reheated the next day.
Happy autumn! Hope to see you at the Annual Member Meeting and Harvest Celebration!
Curried Yellow Split-Peas with Winter Squash and Raisins
1 Tbs. oil
1 large onion, peeled and coarsely chopped
2 Tbs. freshly grated ginger
2 ribs celery, thinly sliced
1 ½ pounds butternut or other winter squash, peeled and cut into 1-inch chunks
2 cups yellow split peas
1/3 cup raisins
6 cups water
1 Tbs. curry powder
¾ fennel seeds
¾ tsp. cinnamon
1 bay leaf
1 tsp. salt, or to taste
Toasted sesame oil for drizzling
In a large soup pot, heat the oil and sauté the onion and ginger for 2 minutes. Stir in all of the remaining ingredients except the salt. Bring to a boil, reduce heat and simmer, covered, until the peas are very soft, about 45 minutes.
Add salt, remove the bay leaf, and simmer for a few moments.
Serve over brown rice with a drizzle of toasted sesame oil.
Serves 6-8.
Adapted from Lorna Sass’ Complete Vegetarian Kitchen
Curried yellow split peas with winter squash