By Sasha Martin
November 13, 2013
Source: A Couple of Cooks
Photo Source: Unsplash, Viviana R.
AFRICA, ZIMBABWE 1. Roasted Acorn Squash with Cheddar & Corn Serves 2-3 (Adapted from Eternal Zest) Ingredients: 1 small acorn squash 2/3 cup frozen corn 1/2 cup grated cheese, like cheddar or mozarella Method: Preheat the oven to 400F. Meanwhile, cut an acorn squash in half and scoop out the seeds. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet. Brush liberally with vegetable oil and sprinkle with salt and pepper. Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese (about 1/4 cup per half). Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned. Cooking times will vary, but a small squash may be done in 45 minutes, whereas a large one may take an hour. I found the cheese browned perfectly after about 50 minutes. If the cheese starts to brown too much for your taste, simply cover the squash loosely with foil. Eat hot with great Zimbabwean gusto. 2. Pumpkin with Cinnamon Roast or steam some pumpkin (or any other gourd). Sprinkle with cinnamon and salt. Voila! Granted, this one isn’t so unusual, but it’s neat to see Zimbabweans enjoy their pumpkin with cinnamon, too! 3. Peanut Butter & Butternut Mash (Nhopi) I wouldn’t believe it if I hadn’t tasted it: the combination of butternut squash and peanut butter is ridiculously good. And vegan! The flavor is like a ghost of peanut butter, with a cheery sprinkling of salt, on the sweet squash. It’s the perfect sweet/salty combo. Serves 2-4 (Adapted from Fudu Now)
Ingredients:
1 butternut squash
1/4 cup creamy peanut butter, or to taste (natural preferred)
warm water, to thin as needed (optional)
salt or sugar
Garnish: crushed peanuts, as desired
Method: Peel, cube and steam butternut squash for about 30 minutes. Be sure to cook it until extremely tender, to ensure a smooth mash (take it from me, if you rush the cooking process, you can end up with lumpy squash).
Next, mash the peanut butter into the squash directly with a little salt or sugar. OR, if your squash seems dry, whisk the peanut butter with a couple of Tbsp water until a smooth sauce is formed. (Personally, I prefer no added water, since that dilutes the flavors). Either way, mash the butternut squash with peanut butter and season with salt or sugar, as desired.
To get a silky smooth texture, use an immersion blender. Top with crushed peanuts. Zimbabwean Pumpkin & Squash Here are three recipes from Zimbabwe to add interest to your global fall fest. #1 Roasted Acorn Squash with Cheddar & Corn #2 Pumpkin with Cinnamon #3 Peanut Butter & Butternut Mash | Nhopi Ingredients Roasted Acorn Squash with Cheddar & Corn
1 small acorn squash
2/3 cup frozen corn
1/2 cup cheddar , shredded -OR-
1/2 cup mozarella , shredded
Pumpkin with Cinnamon
pumpkin
ground cinnamon
Peanut Butter & Butternut Mash | Nhopi
1 butternut squash
1/4 cup peanut butter , creamy, to taste
warm water , as needed
salt
sugar
How can you introduce (Acorn) Squash from your garden into your diet? Why? How could that improve your health? How could that improve the environment?
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