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This is a variation on something that we had when we went to visit Australia. I've never had this in the States. It sounds strange, but it's pretty tasty and very filling.
Stuff a whole wheat pita with baked pumpkin (or Kabocha squash), fresh spinach, a few pine nuts and either soft goat cheese or cream cheese depending on whether you feel like a sweeter or tangy-er sandwich. Yum. I've also tried adding some sundried tomatoes in olive oil, but it got a little too runny... tasted good, though.
Sounds like squash ravioli but using a pita instead.
How funny! I just had my first kabocha squash last night. I split it in half, de-seeded it and baked it in about 1/2 inch of water for 1 hour at 350 degrees. Then, drizzled each half with olive oil, filled the cavities with tofu (probably about 2 oz. per cavity), and sprinkled liberally with garam masala. Okay, weird, but it's what I had on hand and it really tasted YUMMY!
I have 4 different types of winter squash to try this week: the kabocha was one, then I have a butternut, a pumpkin, and an acorn squash. Tried spaghetti squash last week and still hate it (hated it as a kid too).
Anyway, having fun trying to eat more "seasonally." :)
I'll have to try this with a cheese alternative since I'm allergic to dairy. But, I love spinach and pine nuts and ww pitas! :p
For us, it is khuri squash baked with a filling of pear, orange peel, pecans, a bit of butter and maple syrup.
For speed, we'll nuke a split/cleaned squash, saute the filling slightly and then finish up by baking everything together for only about 10 minutes.
Butternut or kabocha with adzuki beans, ginger, onions and shiitake mushrooms. Garnish with scallions and toasted sesame seeds.
I hate spaghetti squash too :p I don't know whether my digestive system is expecting pasta or what, but I just can't digest it.
K..i've never seen that type of sandwich in Perth..
Where did you try it? Perhaps i might be able to find a similar shop...
That sounds yummy!
I don't like spaghetti squash either!
In a similar vein, one of my favorite ways to complement winter squash or sweet potato is with burrito fixin's.
Sweet potato or winter squash, mashed with a bit of salt
Seasoned black beans
Roll up in tortillas and bake until tortillas are crispy
Top generously with:
Salsa
Plain yogurt or sour cream
Seriously a flavor sensation! :)
ps - Some jack cheese and/or avocado could be great here too.
Squash and beans are a happy combination.
Usually pretty too!
Sounds like the diet of the ancients in the southwestern US - corns, beans, and squash.
Yeppers! We make black bean and sweet potato burritos -- cheese is good in them too. Top with sour cream and even salsa. Sounds strange but tastes great! :pQuote:
Originally Posted by solveig
My recent favorite is a salad with spinach, pomegranate seeds, toasted walnuts, and butternut squash roasted with olive oil, brown sugar and a few red pepper flakes. The dressing is mostly orange juice with a little walnut oil.
Things like this make me love autumn. Well, ok, with spiced apple cider and orange leaves and hay rides and ....
-- gnat!
Brisbane, in some random shop in the food court in a mall.Quote:
Originally Posted by crazycanuck
Okay, just learned something new in today's paper: winter squash are FRUITS! I always thought they were veggies. For once in my life, I think I've been veggie deficient this past week! :eek:
Oh that one goes around every so often. Usually it's with tomatoes - but sometimes with the other plants that are botanically fruits but less sweet than traditional "dessert" fruits (all the cucurbits - whether sweet melons or less sweet squash, and all the edible nightshades except potatoes - including both the sweet ground cherries and the less sweet tomatoes, peppers and tomatillos).
AFAIK what we think of as vegetables, are nutritionally vegetables. Anyone with some detailed knowledge of plant enzymes want to expand on that?