Pumpkin Or Squash Rosti Recipes

HOW TO COOK A PUMPKIN OR 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!).

PUMPKIN OR SQUASH ROSTI

Steps:

• Cut the peeled pumpkin or squash sections into equal pieces about 5 or 6 cm in size and par-boil in lightly-salted water for about 8 minutes. Drain the pumpkin then cool under cold running water until cold.
• Coarsely grate the pumpkin into a mixing bowl then add the oregano and season to taste. Mix gently (do not over mix or the pumpkin will not bind) then divide the mixture into 4 equal portions and form into round cake or patty shapes.
• Heat the oil in a cast iron skillet then add the pumpkin cakes, pressing them down with the back of a spoon or a wooden spatula. After about 2 minutes carefully turn them over and cook for a further 2 minutes, or until they are nicely golden brown.

ROASTED BUTTERNUT SQUASH PIZZA

Steps:

• Preheat the oven to 425°F and line or grease a rimmed half-sheet pan.
• Cut the butternut squash into 1-inch cubes. Toss with 3 tablespoons of olive oil and 1/2 teaspoon kosher salt and fresh-ground black pepper. Roast, stirring once, for about 15 minutes, until just tender. It's ok if the squash is slightly underdone.PRO TIP: To break down a whole butternut squash, trim the top and bottom from the squash. Use a vegetable peeler to peel the squash. Cut the long neck portion into cubes. Then, slice the bulbous bottom portion in half length lengthwise. Scoop the seeds and membrane, then dice each half. This Food52 article breaks the process down well, with photos.
• While the butternut squash roasts, prepare your remaining ingredients.
• Flour, stretch, and press the pizza dough into a half-sheet pan that's been greased with the remaining olive oil and dusted with cornmeal or flour. Dust the pizza dough with flour as necessary to prevent it from sticking. TIP: If you want to save a dish, or only have one half-sheet pan, just wait until the butternut squash is out of the oven. When the sheet pan cools, just re-grease and proceed.
• Sprinkle the mozzarella over the pizza dough. Add the onion, then the roasted butternut squash, followed by the crumbled blue or goat cheese, sage, and rosemary. Add a sprinkle of salt and pepper.
• Bake for 20 to 25 minutes, or until the bottom of the pizza crust is golden brown. PRO TIP: Place the sheet pan on the bottom rack of the oven. The radiant heat from the oven floor will help brown the bottom of the crust. You could also put the sheet pan directly on top of a pizza stone.
• Drizzle the honey over the pizza. Cut into slices and serve hot.

ROASTED PUMPKIN (OR WINTER SQUASH) ON LAMB'S LETTUCE

Steps:

• Pumpkin/Squash:.
• Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
• Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
• Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
• Salad:.
• Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb's lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
• Serve:.
• Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.