How To Cook A Pumpkin Or Squash Recipes

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CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS



Crispy Zucchini or Pumpkin Blossoms image

My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.

Provided by Domenica

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 15m

Yield 6

Number Of Ingredients 8

⅔ cup all-purpose flour
1 teaspoon baking powder
3 leaves fresh basil, minced
2 tablespoons finely grated Parmesan cheese
2 tablespoons cold water
2 eggs, beaten
3 cups oil for frying
12 pumpkin or zucchini blossoms

Steps:

  • In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
  • Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g

HOW TO COOK A PUMPKIN OR SQUASH



How to Cook a Pumpkin or Squash image

There's an easy way and a hard way. You choose which you'd like to do...I used to do it the hard way, but not anymore!

Provided by Debber

Categories     Dessert

Time 1h10m

Yield 1 pumpkin, 1 serving(s)

Number Of Ingredients 1

1 pumpkin or 1 squash

Steps:

  • THE EASY WAY: Wash outside of fruit, cut in half, scrape out seeds (save for roasting into snacks) and that stringy stuff, place halves face down on a cookie sheet.
  • Bake at 300 (or so) until "meat" is tender; discard shells/skin.
  • Use meat as called for in pie or cake recipe.
  • OR mash or blend meat until very smooth (add a bit of water), heat in a soup pot, and then ladle into clean HOT jars, seal with canning lids, and process in hot water bath or pressure cooker. Label & use for pie filling or cake recipes.
  • THE HARD WAY: Cut fruit into spears, remove seeds & stringy fibers, then using a paring knife or peeler, remove skins. Cut into large chunks and cook down in a soup pot to make pie filling or roast with other autumn vegetables (balsamic vinegar & sea salt make a nice marinade!).

Nutrition Facts :

PUMPKIN (SQUASH) SOUP



Pumpkin (Squash) Soup image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cut into cubes
1 potato, cut into cubes
Salt and freshly ground black pepper
3 cups vegetable broth
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano Reggiano cheese
Truffle oil, for drizzling

Steps:

  • In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
  • With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.
  • Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.

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