Squash in various forms is readily available in backyard gardens, farmers’ markets and grocery store produce counters.
Winter squash, summer squash, vegetable marrow, butternut squash — all are popular forms to be used in soups, casseroles, and even desserts.
This week’s recipes feature a soup and a stuffed marrow, both recipes coming from family members.
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Butternut Squash Soup
2 cups unsalted vegetable broth
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 apple, cored and diced
1 medium (3 lbs.) uncooked squash, peeled, seeded and diced
1 small white onion, peeled and diced
1/8 tsp. cayenne pepper (more to taste)
1/2 cup unsweetened coconut milk
1-2 chai tea bags, optional, for taste
In a slow cooker, place garlic, carrot, apple, squash, onion and pepper. Nestle the tea bags into the mixture and cover all with the vegetable stock.
Cook 6-8 hours on low until squash is tender and mashes easily with a fork. Remove and discard tea bags.
Use an immersion blender to puree the soup until smooth, or transfer soup in batches to a traditional blender, place in large pot until all is blended. Stir in milk until combined. Season with more pepper.
Pour into individual bowls and garnish with ground cinnamon. Soup may be frozen.
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Stuffed Vegetable Marrow
1 large vegetable marrow
1 lb. lean ground beef
1 cup minute rice, cooked
1 small onion, diced
1/2 green pepper, diced into small pieces
salt and pepper and other seasonings to taste
1/4 cup or more tomato paste
Peel vegetable marrow, slice in half lengthwise and remove seeds.
In a large frying pan cook ground beef, with onion, green pepper and seasonings until meat and vegetables are cooked. Add salt and pepper and other seasonings. Drain off any fat. Add cooked rice and mix. Add enough tomato paste to make meat moist but not runny.
Spoon meat mixture into halves of marrow then place back together and carefully wrap in greased foil. Place in a casserole dish with just a bit of water in the bottom. Roast at 350 degrees F for about 30 minutes or until marrow is soft and meat mixture bubbles.
Open foil and sprinkle with cheddar or parmesan cheese. Slice and serve with salad and potatoes.
Joyce Walter can be reached at ronjoy@sasktel.net
