how to cook squash

							       2009 Squash! Vegan cook-off
                                   Winning Recipes

Category: SOUP

1st place:
Raw Coconut Squash Soup - serves 8
        Liquid and meat from 2 Thai coconuts (approximately 3 cups)*
        2 butternut squash, peeled, de-seeded and chopped (6 to 8 cups)
        2 apples, cored
        2 Tablespoons agave syrup
        ½ teaspoon cinnamon
        ½ teaspoon nutmeg
        ½ teaspoon Celtic sea salt
Place all ingredients in the blender and blend until smooth. Serve at room temperature.
*Canned coconut milk can be substituted if keeping the soup raw is not important.

2nd place:
Acorn Squash Yum Soup
        3 Acorn Squash
        ¼ cup vegan Margarine
        1 cup corn
        3 tsp sea salt
        ¼ cup nutrition yeast (yellow flake yeast)
        1 to 1½ litres of water
        1 cup spiral noodles
Open and clean 3 acorn squash. Peel and slice. Cook in water at medium heat until soft. Add vegan
margarine, salt and corn. Cook for 30 minutes. Remove half of the cooked squash and corn and cream it
in a blender then mix back into unblended soup. Add water and continue to cook at medium heat for 30
to 60 minute more. Add spiral noodles and cook until noodles are soft. Serve.


Category: APPETIZERS

1st place
Squash Crescents
        acorn squash
        organic apple juice
        curry powder
        salt
Bake squash with apple juice, curry powder and salt until tender. Cut into crescents and serve.
2nd place
Raw Zucchini Hummus
         2 zucchini, chopped (peel if desired)
         ¾ cup raw tahini
         ½ cup fresh lemon juice
         4 cloves garlic
         2 ½ teaspoons sea salt
         1 Tablespoon ground cumin
Blend all ingredients in a food processor until you have the desired consistency. Spread on zucchini
circles, red pepper strips, flax crackers or use as a dip for vegetables.


Category: MAIN COURSE

1st place
Sun-Dried Tomato Marinara over Buttercup Squash Angel Hair Noodles (raw dish)
        4 cups on the vine tomatoes
        2 cloves garlic
        1 cup fresh basil leaves, loosely packed
        ¼ cup extra virgin olive oil
        Juice of 1 lemon, about 2 Tablespoons
        2 teaspoons of pitted medjool dates
        2 teaspoons of fresh oregano
        1 teaspoon of fresh rosemary
        2 teaspoons sea salt
        6 Tablespoons sun-dried tomatoes.
        1 medium squash
Blend fresh tomatoes, garlic, basil, olive oil, lemon juice, dates, oregano, rosemary, and sea salt until
smooth. Add the sun-dried tomatoes and blend until mixed well. The sun-dried tomatoes will absorb
excess moisture and make your marina thicker. Use a spiralizer to make angel hair type pasta. Serve
sauce on the side.             - Adapted from Ani’s Raw Food Kitchen
2nd place:
Raw Vegan Thai Pasta – 8 servings
       4 zucchini, about 10, seeded and cut into small strips inches long, spiralized or julienned
       1 red pepper, seeded and cut into small strips
       1 green pepper, seeded and cut into small strips
       1 yellow pepper, seeded and cut into small strips
       2 Tablespoons extra virgin olive oil, optional
       ¼ cup chopped fresh dill
       Generous handful of Thai basil leaves, torn
       12 mint leaves, torn (optional)
       1 small shallot, sliced in thin rings
       16 cherry or grape tomatoes (halved if large)
Sauce:
       1 scant cup cashews
       1/3 cup soy sauce
       1/3 cup rice vinegar
       Juice of 1 medium orange (about ½ cup)
       Juice and zest of 2 large limes
       1 inch ginger, sliced
       6 large garlic cloves
       1 large shallot
       8 large Kaffir lime leaves, torn with centre ribs discarded
       6 inches lemongrass with white part discarded, sliced
       ½ fresh or dried Thai red chili pepper, seeded
       2 – 2 ½ Tablespoons agave syrup
Powder cashews in blender. Add rest of sauce ingredients and blend until smooth. Set aside.
Place zucchini and peppers in a large bowl and toss with oil (if using). Scatter chopped dill and basil and
optional mint on top. Scatter shallot rings, then tomatoes on top.
Serve with sauce on the side, or pour over pasta immediately before serving.

3rd place:
Raw Walnut Cranberry Squash “Rice” - serves 8
        2 small butternut squash, peeled, seeded and cut in cubes
        ¾ cup yellow onion, chopped
        1 ½ Tablespoons cumin powder
        1 ½ Tablespoons coriander powder
        1 cup cilantro leaves, chopped
        2 cups dried cranberries, raisins or dates
        2 cups walnuts, chopped
        4 teaspoons sea salt
Place squash in food processor and process until the squash is the approximate size of rice. Place in bowl
and add remaining ingredients. Mix and adjust spices to taste. - Adapted from Ani’s Raw Food Kitchen
Category: DESSERTS

1st place
Raw Squash Cookies with Cashew Icing
        4 cups butternut squash, peeled and chopped
        1 cup raisins
        Juice of 1 orange
        ½ teaspoon nutmeg
        1 teaspoon cinnamon
        3 Tablespoons raw agave syrup
Icing:
        1 cup raw cashews (soaked 1 hour and drained
        Juice of 1 lemon
        4 – 6 Tablespoons agave syrup
        1 teaspoon vanilla
Blend squash in a food processor and put in a bowl.
Blend raisins and orange juice and add to squash.
Add the remaining ingredients and mix thoroughly.
Drop spoonfuls onto dehydrator trays and flatten (do not make too flat as they will shrink).
Dehydrate at 105 degrees for 12 to 15 hours.
Drain cashews and blend with agave syrup and vanilla until smooth.
Ice cookies.
    - Cookie portion from 12 Steps to Raw Foods by Victoria Boutenko

2nd place
Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing
        1 cup canned pumpkin
        1/3 cup oil
        1 cup granulated sugar
        ¼ cup soy milk
        1 teaspoon vanilla extract
        1 ¼ cup all purpose flour1/2 teaspoon baking powder
        ½ teaspoon baking soda
        ½ teaspoon cinnamon
        ¼ teaspoon salt
        ½ cup vegan chocolate chips
Icing:
        ½ cup confectioners sugar
        1/2 teaspoon cinnamon
        2 Tablespoons margarine, melted
        1 Tablespoon soy milk
        ½ teaspoon vanilla
Preheat oven to 350 degrees.
Mix pumpkin, oil, sugar, soy milk and vanilla. Stir in the four, baking powder, baking soda, cinnamon
and salt. Stir together with a fork until well combined. Add chocolate chips.
Fill cupcake tins 2/3rs full. Bake for 22 to 24 minutes. Cool.
Mix icing ingredients in a bowl and ice cupcakes.
3rd place
Chocolate Zucchini Cake
        2 ½ cups all purpose flour
        ½ cup cocoa
        2 ½ teaspoons baking powder
        1 ½ teaspoon baking soda
        ½ teaspoon salt
        1 teaspoon cinnamon
        ¾ cup margarine
        2 cups sugar
        2 teaspoons vanilla
        2 cups coarsely shredded, unpeeled zucchini
        ½ cup water or soy milk
        1 cup chopped pecans or walnuts (optional; not used at cookoff)
Mix flour, cocoa, baking powder, baking soda, salt and cinnamon in a medium bowl. In a separate large
bowl mix the rest of the ingredients.
Add dry ingredients to wet ingredients and mix until thoroughly blended. Pour batter into a greased and
floured pan or bundt pan. Bake at 350 degrees for 1 hour. Do not over-bake. Ice with chocolate icing
made with Earth Balance margarine, icing sugar, vanilla and soymilk