Journal Of A Long Strange Trip
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  • Fall Harvest Recipe #3 (Curry)

    Posted on October 23rd, 2009 Dirk No comments

    This variation for sweet meat squash takes its inspiration from India.  I am not an Indian cook.  This is a cuisine that I am just starting to learn about.  Since the sweet meat squash seems to lend itself to vegetarian cooking, I wanted to see how a spicy curry would work.

    Curry powder is a generic term for a collection of spices.  Each curry powder is different from different manufactures.  I have a spicy curry powder from Sharwood’s.  The jar I have is labeled “Sharwood’s Tandoori Spice Curry Powder”.  It is a blend of ginger, cinnamon, fenugreek and other seasonings.

    Ingredients:

    • 1/4 Sweet Meat Squash cut into 3/4 inch cubes (about 3 to 4 cups)
    • 1/2 medium yellow onion, diced
    • 2 tablespoons minced garlic
    • 2 – 3 tablespoons vegetable cooking oil
    • 2 tablespoons Sharwood’s Tandoori Spice Curry Powder

    Directions:

    1. In a wok or large non-stick pot, heat vegetable oil.
    2. Add garlic and onion and saute until tender.
    3. Add sweet meat squash and continue to cook.  We are just trying to bring a little browning to the squash.
    4. Add curry powder to taste.  The squash takes on a beautiful red hue on top of the the orange flesh.
    5. Place into 99 dish and cover with foil or parchment.
    6. Bake at 350 F for 45 minutes, or until tender.

    Serve with steamed rice.

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    Rating: 0.0/5 (0 votes cast)
  • Fall Harvest Recipe #2 (Teriyaki)

    Posted on October 22nd, 2009 Dirk No comments

    The first half of the sweet meat squash turned out fairly well.  I wanted to see what else I could do with this new (to me) vegetable.

    First thing that you should know about the way I cook.  It is mostly a improvised experience.  I don’t have any hard and fast rules in the kitchen.  A lot of my cooking is a dash of this and and pinch of that.  With that in mind, the recipes that I provide are mostly my guesses of what I did after the fact.  The amounts listed are estimates.  If you are unsure, you can start with my “guestamates”, but don’t try to hold me to them.

    This next recipe I wanted to see how sweet meat squash would handle a teriyaki treatment.

    Ingredients:

    • 1/4 Sweet Meat Squash cut into 3/4 inch cubes (about 3 to 4 cups)
    • 1/2 medium yellow onion, diced
    • 2 tablespoons minced garlic
    • 2 – 3 tablespoons vegetable cooking oil
    • 3 tablespoons soy sauce (approximate)
    • 1/4 cup teriyaki sauce, oyster sauce, ginger marinade, etc
    • 2 – tablespoons sesame seeds

    Directions:

    1. In a wok or large non-stick pot, heat vegetable oil.
    2. Add garlic and onion and saute until tender.
    3. Add sweet meat squash and continue to cook.  We are just trying to bring a little browning to the squash.
    4. Add soy and teriyaki to taste.  I have also used some oriental marinades or oyster sauce.
    5. Add sesame seeds.
    6. Place into 99 dish and cover with foil or parchment.
    7. Bake at 350 F for 45 minutes, or until tender.

    Serve with steamed rice.

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    Rating: 0.0/5 (0 votes cast)
  • Fall Harvest Recipe #1

    Posted on October 21st, 2009 Dirk No comments
    Sweet Meat Squash

    Sweet Meat Squash

    One of the things I like the most about the fall season is the produce coming out of the garden. The other day we stopped by a farmer’s market. We stocked up on some onions and spaghetti squash. While at the market, I also found a squash that I had never tried. It is a sweet meat squash. It looks like a medium sized bluish-green pumpkin. The flesh (once cooked) is smooth and creamy, without any stringy strands.

    My first recipe is pretty straight forward. It is just diced sweet meat squash with garlic and onion.

    Ingredients:

    • 1/2 Sweet Meat Squash cut into 3/4 inch cubes (about 6 cups)
    • 1 medium onion
    • 2 tablespoons minced garlic
    • 2 to 3 tablespoons olive oil
    • Salt & Pepper to taste (optional)

    Directions:

    1. Cut sweet meat into cubes and place into bowl.
    2. Dice onion and add to sweet meat.
    3. Add garlic and mix together.
    4. Sprinkle with olive oil to lightly coat the vegetables.
    5. Place into 913 baking dish and cover with foil or parchment.
    6. Bake at 350 F for 45 minutes or until tender.

    Serve hot with steamed rice.

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    Rating: 0.0/5 (0 votes cast)