Sunflower Squash Recipes

SUNFLOWER SQUASH

Steps:

• In a large mixing bowl, whisk the cornmeal, flour, salt, and sugar to get out any lumps. In a separate bowl, combine the onion, squash, buttermilk, and egg. Mix the wet ingredients into the dry and stir well to combine. Let sit for 15 minutes.
• Meanwhile, heat about 4 inches of oil in a deep pot or deep-fryer to 375°. Set a wire rack over newspaper or paper towels to cool and drain the squash after frying.
• Do not stir the batter. Dip two spoons in the hot oil, then scoop up one spoonful of batter and slide it into the hot oil using the other spoon. Repeat to make more fritters, dipping the spoons again into the hot oil if the batter begins to stick. Fry the squash for 2 minutes, turning as needed until crisp and deep golden brown.
• Drain on the rack set over newspaper. Serve hot.

MASHED ACORN SQUASH WITH SUNFLOWER SEEDS

Steps:

• Place the acorn squash halves in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH until the flesh is tender, 5 to 7 minutes.
• Using a spoon or ice cream scoop, remove the flesh from the squash and transfer to a large bowl. Add the sour cream, cumin, and garlic powder and mash together with a fork until blended and smooth, adding more sour cream, as necessary, to create a nice consistency. Season with salt and pepper.
• Spoon the squash onto plates and top with sunflower seeds just before serving.

SUNFLOWER

Steps:

• For the bread: In a large bowl, put the yeast and warmed heavy cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well. Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the flour, salt and sugar and mix well. Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans. Cover and let sit for 30 to 40 minutes.
• Preheat oven to 400 degrees F.
• Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes.
• Oven temperatures vary, so keep your eye on the bread. Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving.
• For the Mango Butter Sauce: Melt butter in microwave or in a skillet. Prepare the green tea and let it sit for 5 minutes.
• In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches.
• For assembly: In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well. Put the 1 cup of sunflower seeds off to the side. Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops. With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread. Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread. Serve wih Mango Butter Sauce, if desired. Decorate plate accordingly.

SUNFLOWER SEED "RISOTTO" WITH SQUASH AND MUSHROOMS

Steps:

• Place sunflower seeds in a medium, wide, heavy pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer and cook until al dente, 45-55 minutes.
• Strain seeds through a fine-mesh sieve into a large bowl, reserving cooking liquid. Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid. Add cream and 2/3 cup Parmesan and blend until very smooth.
• Wipe out pot. Heat 2 Tbsp. oil in pot over medium. Add onion, half of garlic, and 4 thyme sprigs. Cook, stirring, until garlic is fragrant and onion begins to turn translucent, about 4 minutes. Add reserved sunflower seeds and cook until seeds are toasted, about 1 minute. Add broth and wine and simmer over medium heat until liquid is almost fully reduced and seeds are tender, 15-20 minutes.
• Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Add squash and cook, stirring occasionally, until just beginning to brown, 5-7 minutes. Add mushrooms, 2 thyme sprigs, and remaining garlic and 1 Tbsp. oil and continue cooking until mushrooms and squash are tender, about 5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper and transfer to a plate.
• When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5-8 minutes. Discard thyme sprigs and stir in 1 tsp. salt and 1/4 tsp. pepper; taste and adjust seasonings. Divide "risotto" among bowls and top with sautéed vegetables, Parmesan, pepper, and thyme sprigs.