Recipes with Julie Van Rosendaal: Using leftover pumpkin and other winter squash

It’s winter squash season, and along with all the pumpkins, there are plenty of other knobby squashes to eat – hubbard, kabocha, buttercup, crookneck.

They’re all worth taking home for dinner, and this week on the Calgary Eyeopenerwe talked about what you can do with them.

And, of course, carving pumpkins are inexpensive now, and while the larger ones tend to be a bit more watery and stringy than the smaller sugar pumpkins, they’re still totally edible. Cut them into pieces to roast or poke a few holes in any winter squash and roast them whole, directly on the oven rack, while the oven is already on.

The larger ones should take about an hour, then it’s easy to scoop out the flesh to add to soups, curries, pastas, salads, pastries – whatever you want.

All winter squashes vary slightly in taste and texture, but they are more or less interchangeable.

You can also roast the seeds of any winter squash for a snack, or to garnish your soup, salad, or roasted vegetable dish.

Separate the seeds from the mush, rinse and pat dry with paper towel.

Spread in a single layer, drizzle with oil, sprinkle with salt (or spices of your choice) and roast at about 400 F for 10-20 minutes, depending on the size of your seeds.

You can also make them in the air fryer or fry them in canola or another neutral vegetable oil on the stovetop.

Acorn Squash Tempura or Delicata with Honey and Chilies

This tempura squash can be served with fresh, candied or pickled jalapeños. (Julie Van Rosendael)

This was inspired by an amazing dish I had at the new Brassica Restaurant in Gibsons, BC

Their tempura squash was made with rings of delicata, a winter squash with a skin thin enough that you don’t need to peel it.

It was sliced ​​and fried in a light, crispy batter, then served drizzled with honey and garnished with candied jalapeños.

I happened to have a jar of candied jalapeños in my fridge, but you can candy your own, or use fresh or pickled jalapeños, or chili oil. I also fried the seeds to sprinkle them for extra crunch.


  • 2 acorn or delicata squash
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • pinch of baking soda
  • pinch of salt
  • ¾ cup beer or sparkling water
  • canola or other vegetable oil, for cooking
  • salt
  • honey, for drizzling
  • candied jalapeños, fresh or pickled (optional)
  • chilli oil (optional)

Cut your squash lengthwise into slices about ¼ inch thick. Clean the middle in a bowl with your fingers or cut it out with a paring knife or round cookie cutter.

Separate the seeds from the stringy innards, rinse and pat dry if you wish to cook them.

In a shallow dish, combine flour, cornstarch, baking soda and salt. Whisk in beer or sparkling water. The batter should have the texture of thick cream.

Set a heavy Dutch oven (enameled cast iron is ideal), deep pot or shallow pan over medium-high heat and heat an inch or two of oil until it bubbles around a piece of bread or a soaked wooden spoon.

If you have a thermometer, it should read about 375 F.

Dip the squash slices in the batter to coat them, then fry a few at a time for three to five minutes, turning with tongs as needed, until golden brown (do not crowd the pan , otherwise it could cool the oil).

Transfer to a plate lined with paper towel or onto a baking sheet and sprinkle with salt right away so it sticks.

When the squash rings are cooked, remove all the pieces of dough from the oil with a slotted spoon and cook the seeds for about two minutes or until golden brown.

Remove with a slotted spoon and sprinkle with salt.

Serve the squash right away, drizzled with honey and garnished with jalapeños or chili oil and toasted seeds.

serves: 4 to 6.

Winter Squash Veggie Chili

If you have a pumpkin left over, this chili may be the perfect recipe to help you use it up. (Julie Van Rosendael)

This is a great way to use any type of winter squash – diced and added fresh, roasted in chunks or roasted whole, and the flesh scooped out and added to the pot.


  • canola or olive oil, for cooking
  • salt and freshly ground black pepper
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and minced
  • 2 garlic cloves, crushed
  • ½ bunch cilantro (stems and all)
  • 2 tablespoons chili powder (or chipotle powder)
  • 2 teaspoons of cumin
  • pinch of cinnamon
  • 2 cans 19 oz (540 ml) beans, such as kidney, black, Romano or chickpeas
  • 2 cans (19 oz/540 mL) diced or whole tomatoes, or one each
  • 1-2 cups cubed pumpkin or other winter squash – fresh, peeled and cubed, roasted (leftovers are great) or cooked whole and scooped out
  • crumbled feta or sour cream, for serving (optional)

Heat a Dutch oven or other large pot over medium-high heat, add a generous drizzle of oil and sauté the onion, peppers and garlic for a few minutes, until soft.

Chop and add the coriander stems and about half of the leaves (keep the rest to put on top) with the chili powder and cumin and cook for a few more minutes.

Add the beans and tomatoes as well as any diced fresh or roasted squash, or whole roasted squash balls.

Season with salt and pepper and bring to a boil; cook 30 to 45 minutes, until thickened (and if you added raw squash, it is tender).

If you like, continue to cook it on low until it has the texture you like, or let it cool and refrigerate it overnight to let the flavors develop a bit. Otherwise, good to go.

Serve hot, garnished with crumbled feta (or sour cream) and fresh cilantro.

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Rozella J. Cook