Thursday, November 27, 2008

Pumpkin and Squash Recipes

Sorry, I can't take a picture right now, but the Israeli pumpkin, dla'at, is enormous. Its flesh can be 2-3" thick. You buy cut peices of various sizes, and yes, the green grocer needs a very long sharp knife for the cutting. I've never seen canned pumpkin here. They may have it in stores which cater to the "American crowd," especially Thanksgiving time. That makes following American recipes rather problematic.
Generally I just bake chunks of pumpkin, after removing the hard "shell," along with other vegetables. Baking vegetables is amazingly easy.
Simply put, just cut and place all the vegetables in the babking dish, bake and eat. There really is nothing easier. It can be very impressive, too, especially if you have a nice baking dish. If you want to serve something healthy, tasty and easy to make, try to just bake the vegetables.
But for those who want more complicated recipes, I'll give you two links I saw on the OU Shabbat Bulletin. Try Stuff Those Squashes or/and Pumpkins: For Freckles and Snakebites, or Pies and Soups.


Risa Tzohar said...

What an amazing photo!

Leora said...

Oh, I don't care for canned pumpkin, anyway. I can always taste the tin. Your dish looks lovely. Great colorful photo.

Batya said...

Risa, thanks, my camera amazes me.

leora, so, what do you think is the equivalent of fresh to canned?
Thanks, nothing yummier than vegetables!