Savor and Share: Fall vegetables

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Reminding us of the bounty of autumn, this year’s harvest moon will appear in the sky on Saturday. Celebrate by sending your favorite recipes for fall vegetables for the Recipe Box of Oct. 11.

Post recipes using the comment link below. You might just win a cookbook for your efforts.Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember recipes for shellfish for Oct. 4. And it’s not too early to think about recipes using game meats for Oct. 18.

Joe Stalvey

2 Responses

  1. eileen fischer says:

    From Linda Filanowski of Milford, this week’s cookbook winner:
    Baked Zucchini Squares
    Makes 20 squares
    3 cups zucchini, sliced thin
    1 garlic clove, chopped
    1/2 cup oil
    1/2 cup chopped onions
    4 eggs 1/2 cup grated cheese
    1/2 teaspoon salt
    1/2 tablespoon parsley
    1/2 teaspoon seasoned salt
    1/2 teaspoon oregano
    1 cup Bisquick
    In a large bowl, mix all ingredients well together by hand. Pour into a buttered 8- by 12-inch glass dish. Heat oven to 350 degrees. Serve warm or cold.

    From Alice Cahn of Danbury:
    SOUP KABOCHA SQUASH
    Makes 8 servings
    1 (2½-pound) kabocha squash
    1 tablespoon butter or oil
    1 cup chopped leak or onion
    ¾ teaspoon grated peeled fresh ginger or ground ginger
    Pepper, to taste
    3 garlic cloves, chopped
    1 (1-inch) piece crushed fresh lemongrass
    2 ½ cups vegetable broth
    1 ½ cups water
    ¼ cup packed brown sugar
    ½ cup light coconut milk
    1 ½ teaspoons grated lemon rind
    2 tablespoons green onions, diagonally cut
    1 tablespoon chopped fresh cilantro
    Heat oven to 350 degrees. Cut squash in half lengthwise, discard seeds. Place cut sides down on greased baking sheet. Bake for 45 minutes or until tender; cool. In large Dutch oven, heat oil. Stir in leek or onion and next four ingredients (through lemongrass). Reduce heat to medium; cover and cook five minutes or until tender, stirring occasionally. Stir in squash, broth, water, sugar and bring to a boil. Reduce heat to medium-low, simmer 45 minutes.
    Place half of squash mixture in blender or processor and process until smooth. Finish with the rest of the soup.
    Return puree to pan, stir in coconut milk and lemon rind. Cook over medium heat until thoroughly heated. Sprinkle with green onions and cilantro.

    From Mary Ann Arlio of Trumbull:
    Sweet Potato Pancakes with Cinnamon Cream
    Cinnamon cream
    1 (8-ounce) package cream cheese, softened
    1/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    1/2 cup sour cream
    Pancakes
    6 eggs
    3/4 cup all-purpose flour
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1/4 teaspoon pepper
    6 cups shredded sweet potatoes
    3 cups shredded peeled apples
    1/3 cup grated onion
    1/2 cup canola oil
    In a small bowl, beat cream cheese, brown sugar and cinnamon until well blended. Beat in sour cream. Cover and set in refrigerator. In a large bowl, whisk eggs, flour, nutmeg, salt and pepper. Add sweet potatoes, apples and onions. Toss to coat. In a large non-stick pan heat 2 tablespoons oil over medium heat. Working in batches, drop mixture by 1/3 cupfuls into oil, press slightly to flatten. Fry 2 to 3 minutes on each side; use remaining oil as needed for frying. Drain pancakes on paper towel. Serve with cinnamon cream.

    From Mary Ann Arlio of Trumbull:
    Autumn Vegetable Mash
    Serves 12
    8 medium Yukon Gold potatoes, cut into pieces
    6 medium parsnips, peeled and cut into pieces
    2 large celery roots, peeled and cut into 1-inch pieces
    3 cups chicken broth
    2/3 cup milk
    2 1/2 teaspoons salt
    2 teaspoons garlic powder
    1/2 teaspoon pepper
    In a Dutch oven combine potatoes, parsnips, celery roots, chicken broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat. Cook covered for 15 to 20 minutes, until vegetables are tender. Using a slotted spoon, transfer veggies to a large bowl. Reserve cooking liquid. Mash gradually, adding milk, garlic powder, pepper, remaining salt and enough cooking liquid to reach desired consistency. Serve hot.

  2. Butternut Squash Soup

    1 Butternut Squash-peeled, seeded and then cut into 1 inch cubes
    2 Leeks – white and light, tender green parts cut into 1 inch pieces
    1 Onion-sliced in half
    3 Carrots-peeled and cut into 1 inch pieces
    1 Box of 32 Ounce Vegetable Stock
    Olive Oil to drizzle
    Salt and Pepper to taste

    Heat oven to 425 degrees. Put vegetables on cookie sheet. Drizzle with olive oil. Add salt and pepper to taste. Mix together so all vegetables are coated evenly with olive oil, salt and pepper. Place in oven and cook for about 30 minutes or until fork tender. Remove from oven and let sit on counter to cool. Once cooled, add small amounts of the vegetables and stock to blender/mixer gradually. Puree and then pour into pot. Continue until all vegetables and stock have been used. Add pot to stove and reheat. Serve and enjoy.