MASTER RECIPE: INSTANT POT SQUASH • SQUASH
Steps:
- Wash the squash.
- Put water and the trivet in the instant pot, then the squash.
- Seal the lid, close the valve, and set to pressure cook. 10 minutes for a larger kabocha squash, 8 minutes for a smaller red kuri or a chunk of hubbard squash.
- Once cooking is done, release pressure. Remove the squash and let cool until easily handled.
- Pull the peel off of the squash.
- Cut squash in half and remove seeds.
- Mash or puree squash to serve as a side dish, or to use in your favorite soup, pie, or dessert bar recipe in place of canned pumpkin.
Nutrition Facts : Calories 49 kcal, ServingSize 1 serving
SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
Provided by Nadege Fleurimond
Total Time 3 hours
Cook Time 1 hour
Yield Serves 10–12
Number Of Ingredients 30
Steps:
- Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
- Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
- Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
- Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
- Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
- Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
- Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
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Reviews 4
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- To serve transfer to a serving dish or hollowed out pumpkin.
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Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf.
From cooking.nytimes.com
Reviews 4
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Reviews 4
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