Perfect Savory Pumpkin Squash
(Page 3 of 4)
September/October 2001
By Elaine Gavalas
1/2 cup bulgur
1 cup shiitake mushrooms
1/2 cup maitake or portobello mushrooms
1 teaspoon olive oil
2 celery stalks, coarsely chopped
1 cup finely diced green beans
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely minced parsley
1 teaspoon dried oregano
1 teaspoon paprika
3/4 cup vegetable stock
2 delicata squash
1/2 cup water
RELATED CONTENT
Preheat oven to 350°F. Place bulgur in a medium saucepan. Add 11/2 cups boiling water and soak for 1 hour. Drain through a fine-mesh sieve over a bowl.
Clean mushrooms by wiping them with a damp paper towel. Dry thoroughly, slice, and set aside. Lightly oil a sauté pan with olive oil and 1/2 teaspoon of water. Add celery, green beans, and mushrooms and sauté over low heat for 4 to 5 minutes. While sautéing, add lemon juice, salt, and pepper. Continue to sauté for 5 minutes more, then remove from heat, and set aside in a large bowl.
Add bulgur, parsley, oregano, paprika, and 1/4 cup vegetable stock to sautéed mixture. Toss well.
Cut squash in half lengthwise, scooping out seeds and membrane. Place squash in shallow baking dish, mounding squash cavities with mushroom-bulgur mixture. Add 1/2 cup vegetable stock and 1/2 cup water. Cover with foil and bake for approximately 1 hour or until squash is tender.
ANTIOXIDANT SOUP IN A PUMPKIN
Serves 6
This slightly sweet, low-fat soup provides a cornucopia of heart-healthy antioxidants, carotenoids, and bioflavonoids. Served in a pumpkin, it makes a grand opening to a holiday meal.
1 medium pumpkin or 6 mini pumpkins
21/2 pounds butternut squash or any orange-fleshed winter squash
3 cups vegetable stock
1 cup filtered water
1 small sweet potato, peeled and cut into chunks
1 cup carrots, peeled and diced
1 apple, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Wash pumpkin, cut off top, and reserve for a lid. Scrape out seeds and fiber with a spoon. Cut squash in half lengthwise. Remove the seeds and fiber, and peel if waxed. Cut into 1/2-inch pieces and set aside.