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October 11, 2013
October 10, 2013

I know, I know, it gets a little tiresome. The pumpkin coffee, the pumpkin ice cream, the endless loaves of pumpkin cake. It’s maybe made worse by the fact that the industrial definition of ‘pumpkin’ flavor seems to be mostly cinnamon, nutmeg and sugar. But give pumpkin, and its winter squash cousins, a second chance.

In savory vegetarian dishes, real pumpkin is nutty and meaty. Butternut, kabocha and acorn squash can go far beyond the brown sugar and butter treatment, standing up to fresh spices or herbs in meals that brighten up shorter days and longer nights. And despite their familiarity, homemade pumpkin desserts never really lose that comforting luster.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Daniel Hoyer

Pumpkin and coconut are natural bedfellows: both rich, creamy, and plant-based, they’re game to go sweet or savory. In this Vietnamese dish, the pumpkin is braised just until tender with white onion, while ginger and cilantro provide a flavorful kick. The dish depends on the pumpkin not being overcooked, when it turns, predictably, to mush. You can make this with acorn or butternut squash as well. In Vietnamese cuisine, a curry like this one would often be served with a baguette, rice vermicelli or steamed rice.

More Pumpkin and Squash Recipes from Cookstr

Pumpkin Ginger Pear Soup by Bonnie Ross
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Pumpkin Tabouleh with Pumpkin Butter Vinaigrette by Hans Rueffert
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Red Onion and Almond-Stuffed Winter Squash by Nava Atlas
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Pumpkin and Pecan Bread Pudding by Tom Fitzmorris
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Pumpkin Bread by Bernice Hunt
  by Judy Rodgers 

“…If the chicken is about method, the bread salad is more about recipe. Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings. Tasting as you make it is obligatory, and fun. I recommend you allow a little extra bread and vinaigrette the first time you make the recipe so you can taste with impunity. For the best texture, use chewy peasant-style bread with lots of big and little holes in the crumb. Such loaves are usually about 1 or 2 pounds, so plan on a half or a quarter loaf, respectively, per chicken. I don’t use sourdough or levain-type bread for this recipe, finding the sour flavor too strong and rich for this dish. And make sure to use day-old bread; fresh bread can make a soggy, doughy salad.

“Although everyone seems to love bread salad, it is optional here. The roast chicken is so versatile and appealing you’ll want to serve it often, and with your own favorite side dishes.”

– Judy Rodgers

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2 Comments leave one →
  1. October 17, 2013 9:54 am

    Spot on with this write-up, I absolutely think this website needs much more attention.
    I’ll probably be returning to read more, thanks for the info!

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