A Harvest of Pumpkins and Squash by Lou Seibert Pappas

By Lou Seibert Pappas

Buttercup or crookneck, patty pan or sugar pumpkin, squashes and pumpkins are scrumptious additions to tarts, breads, soups, salads, pastas, entrées, and candies. simply nearly as good within the morning as at evening, the recipes during this appealing assortment comprise such gem stones as Cranberry-Walnut Pumpkin espresso Cake, Grilled chook Breasts filled with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty excellent recipes, a word list of the categories of squash, uncomplicated cooking directions, and valuable the way to purchase and shop them, those flexible, scrumptious gourds make for year-round goodness.

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Stir in the polenta and any remaining water, the salt, pepper, and remaining 1 tablespoon oil. Return to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Stir the squash into the polenta and cook until heated through. Spoon into a hot bowl for serving. cheese In a small saucepan, melt the butter over medium heat and cook until it sizzles and browns lightly, then add the sage and sauté until crisp. Scatter over the polenta. Sprinkle with the cheese and serve at once.

Place a piece of herbcoated cheese in each squash blossom and twist to close. In a small dish, combine the egg and water. Put the flour in another bowl. Dip a blossom in the egg mixture, then roll in the flour to coat; set aside on a plate. Repeat to coat the remaining stuffed blossoms. Heat the olive oil in a large skillet over medium-high heat. Place the squash blossoms in the skillet and cook, turning occasionally, for 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain.

Place in the oven on the middle rack and roast until an instant-read thermometer inserted into the center registers 145°F, 15 to 20 minutes, basting occasionally with the remaining marinade. Continue roasting the pumpkin until tender when pierced with a knife, 40 to 45 minutes total. Transfer the meat to a carving board, tent with aluminum foil, and let rest for 5 minutes. Meanwhile, in a small skillet, melt the butter over medium heat. Add the grapes and heat for about 1 minute. Pour in the sherry and cook until the liquid is reduced to 2 tablespoons.

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