boil 2lbs of squash, chunked, in 4 cups chikn stock or water with 1-2 tsp salt. do until squash is soft, then let cool to room temp.

sauté 1 cup chopped onion with a clove of crushed garlic, 1/3 cup chopped almonds or cashews, and 1 tsp grated fresh ginger in 3 TBSP butter (olive oil can also work.) do until onions are clear.

put all together in a blender and puree.

you can serve as is or mix in cream or milk (1 cup).

In case you’re interested, here’s what I like to do: Cube the squash and add two-thirds of it at the beginning, with the rice (and onion or shallot and butter or oil or both). Do the risotto thang–stir, add stock, stir, etc etc. A splash of white wine at some point in the proceedings is very nice (especially if you are using plain water instead of stock).

Halfway through, add the rest of the squash.

The first batch of squash will mostly disintegrate in the cooking. So what you end up with in your shallow soup bowl is a creamy golden pond with slightly more substantial (but still tender) pieces of squash lolling throughout, for a gentle textural change of pace.

Works with other veg too. Artichoke is very nice. happy eating.

-Lizzy-wa OUT!

There are a zillion variations on butternut soup available — with ginger, with chilies (oh, I love chilies and squash together, especially the smoky chilies), with cinnamon…and they’re all good.

you can ignore the demand for palm sugar and just use regular
plus I used powdered ginger as I am a lazy lass
but it is awesome

there’s also a very good (according to both my husband and my own parents) chicken with pumpkin tajin at the local pan-Arabic restaurant Al-Jaima (although Isma prefers the lamb with plums).

(Sara Rojo also made some Yummy pumpkin raviolis with a little dumpling maker she bought in Chinatown on a trip to NYC.)

Originally I forgot that my lj friends page has you on a feed and I commented over there. Any custard like thing that can be baked can also be steamed — you know, pot with hot water, set the dish of custard inside and mostly above water. Also, if you get a Dutch oven, which is just a big thick-walled cast iron pot, you can put it on top of the stove and bake things in it. At least you’re supposed to be able to.

And here’s some recipes I have not investigated:
http://vegbox-recipes.co.uk/ingredients/pumpkin.php#recipes

I have made pumpkin ravioli. And I have made winter melon in spaghetti sauce, on the advice of the woman who sold me the winter melon, and it was good enough. So you could do that with pumpkin too. And you could fill empanadas (turnovers) with pumpkin, or also fill dumplings. You can cook empanadas in a skillet (especially if you have the cast-iron kind), and dumplings are of course steamed or boiled anyway.

Why does your blog take away all the capital letters in the comments? What if someone wanted to include a URL with capital letters in it? Would the link be broken?

But, yeah, pumpkin in garlic and black bean is one of my stir fry dishes.

Eliza: You’re a genius! Risotto. Why didn’t I think of that? I could do it with gorgonzola. Yum!

Ebear: All the pudding recipes I know involve baking.

All of them made with american-style sugar pumpkin, not winter squash, mind you.

squash-bacon soup.

squash is my favorite vegetable.

http://www.pumpkinnook.com/cookbook.htm#recipe

I’ve been watching foodnetwork for years, and if you look up some stuff on their site, they will have good stuff too, but most of their recipies include ovens/grills. and me not a fan of grills. everything i make tends to burn. so i stay away from those.