Tag Archives: roasted

Roasted Gem Squash

No matter what day of the week I visit my grandmother, it’s always good to get there with a little extra time. It seems, lately, that when I step in her house, time goes by faster than usual. Not only because I love to be there and as I cross the door all my worries go away, but also because it’s my second home. Last week I went to have an unexpected lunch at her place. I got there a little late, as the end-of-year traffic has already made an appearance, but still I got there to taste a delicious meal. And time did went by so fast… I wanted to stay a little more! Luckily, I got there with plenty of time, so we even had time for coffee and champurradas (for those unfamiliar with champurradas, they are a staple in Guatemalan cuisine, think big crunchy cookie!).

So for lunch, we had Chicken in a red sauce, white rice and squash with red bell pepper and onions. Only, this was a squash I’ve never seen before. It has thin deep green skin, when cooked has a very soft texture, and its pulp is yellow (and orange in some cases, the one here is orange). After we asked what its name was, we just got Ayote (a general term for squash). A few days later, we got one gorgeous Gem Squash as a gift, and when editing the pictures for this post, I started browsing around for its official name, and it seems it’s Gem Squash.

Since I’ve already tried it before, I wanted to… Roast it. I am loving this idea of roasted squash/pumpkin idea. To give it a little bit of more flavor, before roasting it, I added some olive oil, salt, pepper and cumin. And, because it was already cubed, it roasted completely in just 45 minutes (tossing them halfway through). Hopefully I can find some Gem Squash again at the store. This roasted along with bell peppers, shallots and carrots should be a winner!

Kitty

Roasted Gem Squash

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Roasted Pumpkin Soup

Remember that we had some cute pumpkins for our October wallpaper collection? Well, I wanted to roast them and turn them into a Roasted Pumpkin Soup. But first, I wanted to find out what kind of pumpkins they were. Turns out that the orange smaller ones are called Munchkin Pumpkins, and the white striped one is called a Tiger Pumpkin. Both of them are often used in decoration. Neither of those pumpkins are the best for puree, the ideal one is a type called Sugar Pumpkin. As you can see in the video bellow from Everyday Food, those are the best to do so. Since I was making a soup with them, I decided to do just as Thomas Joseph suggested, but I skipped the straining through cheesecloth.

Now, the pumpkins I used were a bit stringy, so after the soup was done I did blend it. If you are using canned pumpkin puree there will be no need Other than that, it is a very quick soup to make. You can serve it with a dash of cream on top and a few crackers. This soup is perfect for the cooler weather we have around here, a bit cooler and very windy. These are the months I love… Soups all the time. What’s your favorite cold weather meal?

Kitty

Roasted Pumpkin Soup

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Roasted Broccoli

A while ago, I tried this recipe for Roasted Broccoli. Roasting vegetables always makes them taste so much better, and this recipe seemed fast enough to make as a part of our weekday meals. You just have to coat the broccoli florets in olive oil, add salt and pepper, a little lime (sometimes I don’t add this), roast for a short time, and you’re done. I have not cooked broccoli any other way since I discovered this method! You need to try it for yourself, I usually put a lot of lime juice and some salt on my steamed broccoli, but with this recipe I enjoy them as they are. I think this recipe will make it easier for kids to have their broccoli too, at least mine asks for seconds.

I read somewhere that broccoli is one of the healthiest vegetables we can eat, and it is suggested that we have at least ½ a cup of it two times a week. Aside from being packed with nutrients, it has cancer fighting, detoxifying and cholesterol lowering properties. I hope this recipe helps you include your suggested portions on your weekly menu!

Helga

Roasted Broccoli

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