October, 1998 |
Pumpkin Mousse with Gingersnap Crumbs |
Suddenly, it is sweater weather. It is once again time to pull the woolies out of storage, fluff up the quilts, and enjoy the bountiful harvest. Winter (hard-shelled) squash is ripening. Pick up a few varieties -- pumpkin, acorn, buttercup, butternut, or whatever is in the market -- and use them as basis for some wonderful dishes. In most recipes, the different types of winter squash are interchangeable. Try them all and see which you and your family prefer. |
| Pumpkin
Mousse with Gingersnap Crumbs 1 10-ounce box soft silken tofu 1/2 cup maple syrup 1 teaspoon lemon zest 1/4 cup fresh lemon juice 1 1/2 teaspoons vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger A pinch of ground cloves A pinch of salt 3 cups (1 29-ounce can) solid-pack pumpkin 8 gingersnaps (2-inch diameter), crushed with a rolling pin Place everything except the pumpkin and the gingersnaps in a blender, and purée until smooth. Add half the pumpkin, and purée again. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs. Serve immediately, so the crumbs won't turn soggy. Yield: About 6 servings NOTES: You can substitute cooked squash or sweet potato for the pumpkin. This keeps well for up to a week, if stored in a tightly covered container in the refrigerator. Don't add the gingersnap crumbs until the very last minute -- they don't stay crisp for long. From Mollie Katzen |
| Baked
Cranberry Squash 2 large acorn squash, split lengthwise and seeded 1 cup chopped pear 1/2 cup raw cranberries (fresh or frozen) 3 tablespoons orange juice concentrate, undiluted 3 tablespoons honey or maple syrup 1 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4. From Fat Free |
| Winter squash
and apple soup 2 cups butternut or buttercup squash, peeled, seeded & chopped 2 cups sweet potato, peeled & chopped 3 medium cooking apples, peeled, cored & chopped (Spartan, Macintosh or similar) 1 medium onion, chopped 2 cups water or just enough to cover apples and veggies 1/2 teaspoon sea salt 1/2 teaspoon Chinese 5 spice or pumpkin pie spice* 1/4 teaspoon cayenne pepper Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. Serves 6. From SOAR |
| Need more low-fat vegetarian recipes? Want to know more about low-fat cooking and baking? Go to the cooking links page. |