Globavores: Squash and Pumpkins

Wednesday, November 14, 2012

Our latest installment of Globavores: Food Travels since 1492 looks at squash and pumpkins! We’ll speak with Bill Telepan, chef and owner of Telepan, and with Amy Goldman, author of The Compleat Squash.

Share your recipes for squash and pumpkins—leave them as a comment, below.



Find out where all the pumpkins shipped into the  Hunts Point market in New York City come from this time of year (courtesy of The New York World).


Amy Goldman and Bill Telepan

Comments [14]

Hila from NYC

About squash pests. One possible remedy, if the borers are discovered early, is to inject beneficial nematodes into the opening in the vine. Works sometimes. One winter squash variety that seems to resist them is the "Japanese" squash from Pinetree Garden Seeds. For the array of pests that feed on squash leaves I use a wet/dry handheld vacuum cleaner. I cackle madly with glee as I go through my garden sucking them up into the machine's maw. Then I dump them in a bucket of soapy water. Good luck!

Nov. 21 2012 08:20 AM
Francoise M from New York, NY

I am still looking for the Telepan pumpkin soup recipe.

Nov. 14 2012 04:41 PM

Hal - mold will grow on any organic fruit or vegetable that has a nick in the skin. This can be almost invisible when you purchase. The good news is that most likely no fungicides were used. The bad news is that your squash will not store long. If the damage is recent, you can cut it off and cook the squash immediately. Freeze any leftovers.

In the future when you select a winter squash, give the skin a very close examination. You can usually see little pits or cracks or slight discoloration of the skin (but not always). When I save my home grown squash, I check weekly to see if there is any mold damage and use those right away. I always get a few of these. But some of them have great thick skins and they have lasted well into the new year.

Rich - Squash borers LOVE organic gardens. There is plenty of online information about combatting them - but none of them is guaranteed to work. I have a big yard, so I always plant my squash families far away from where any family member grew last year. I also clean up any squash vine debris and super cultivate the soil where they grew the following spring. Sometimes it's best to forego growing any member of the family for a year, but that may not work either if a squash growing neighbor is nearby.

Good Luck!

Nov. 14 2012 02:16 PM
Peg from Finger Lakes

Spaghetti Squash Lasagne

This is a great gluten free recipe and kids love it!!!

1 spaghetti squash sliced in half lengthwise (scoop out the seeds and pulp) (seeds are great for roasting)
Lay out the 2 sections of squash on a sheet pan, flat sides down
Pour a little water in the pan to steam while baking
Cover with foil or any cover that works
Bake at 400 till tender (add enough H2O to bottom if it evaporates)
Drain any water left in pan, rub squash skins with olive oil, flip the squash over
Rub insides with olive oil, salt and garlic, bake till garlic is slightly browned
Remove from oven
Fill with a generous layer of ricotta and shredded mozzerella
Top with your favorite spaghetti sauce, top that with a little more mozzerella and parmesan
Bake at 350 for 30 min, Remove from oven

Let stand 10 min and serve with extra sauce on the side

You can use little squashes for individual servings or larger one to cut in portions.

Nov. 14 2012 01:37 PM
amy stone

Where's Bill Telepan's pumpkin soup recipe as promised on air?

Nov. 14 2012 01:30 PM
Christine from Westchester

I think there's nothing better than pumpkin pie from a fresh pumpkin. Just bake a small pumpkin (split in half, cut side down)and scoop out the soft flesh and run through food processor. Use as you would the canned stuff.

Nov. 14 2012 01:26 PM
Hal from Crown Heights

Why would an acorn squash recently bought at the farmers' market develop black mold spots within only a few days?

Nov. 14 2012 01:21 PM
Sam from NYC

Please corerctly pronouce Ka-BO-cha, and not ka-BA-cha!

Nov. 14 2012 01:21 PM

Hi, where are the Bill Telepan recipes? Don't see 'em....

Nov. 14 2012 01:20 PM
Stephen from Astoria

Penne with Pumpkin

1 lb penne
2 cups winter squash (like butternut)
3 tbs olive oil
3 garlic cloves, smashed
2 tbs parsley, chopped
1/2 cup Parmigiano-Reggiano, grated

Put squash in skillet with oil, garlic and parsley and cook slowly until tender. Smash squash into a paste. Meanwhile, bring water to a boil and cook penne until al dente. Reserve 1 cup of the pasta cooking water. Drain penne and add to skillet, with some of the cooking water. Toss over high heat until penne is well coated. Add cheese and serve.

Nov. 14 2012 01:20 PM

I grow summer squash every year in our backyard New Jersey garden. My wife and i love grilling the squash and frying the blossoms. At the end of july the roots give in to the borer squash bugs and other bugs that join in on the feeding orgy once the root is slit open. i've attempted some defense (all organic - my garden is pesticide free)but nothing has thwarted the array of pests that attack my squash roots. any ideas out there on defense? Are there squash varieties that bugs leave alone?

Nov. 14 2012 01:17 PM
Allstonian from Boston, MA

Kaddo Bowrani (Afghani pumpkin dish)

We eat this a lot in the fall and early winter when sugar pumpkins are available. It's also good with kabocha or hubbard squash, but butternut squash is too bland.

Vegetarians can omit the meat from the meat sauce and make it as a plain tomato sauce instead. In that case reduce the water to 1/4 cup.

One 2 to 2.5 pound sugar pumpkin
2 tablespoons vegetable oil
1/2 to 1 cup sugar
1/2 teaspoon ground cinnamon

1 cup plain yogurt
1 clove garlic, crushed
1/2 teaspoon dried mint
Salt & pepper to taste

2 tablespoons vegetable oil
2 medium onions, chopped
1 pound lean ground beef
1 clove garlic, crushed
1 1/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground black pepper
salt to taste (1 to 1 1/2 teaspoons)
1 cup tomato sauce
1/2 cup water

Set the oven at 350.

Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks. [My husband, who usually gets this job, points out that a harp-style (or "Y-style") peeler works best on the hard pumpkin - the straight vegetable peeler is much more difficult to use.]

Heat 2 tablespoons oil in a skillet [I actually use a cast iron dutch oven, which saves transferring to a different pan later on.] Brown the pumpkin pieces, turning frequently, until golden brown (about 5 minutes.) [I brown the pumpkin pretty aggressively in this step, while taking care not to scorch it.]

Transfer pumpkin to a roasting pan. [Since I use the dutch oven, I don't do this!] Mix sugar and cinnamon, and sprinkle over pumpkin. Cover [with foil if using a roasting pan] and bake for 30 minutes, or until tender.

[The amount of sugar is flexible - the pumpkin in some restaurant versions of the dish is almost candied, which requires at least 1 cup of sugar. I prefer it less candied, but the dish will be bland if you go much below 1/2 cup.]

While the pumpkin is baking, make the yogurt sauce and the meat sauce.

Yogurt sauce: mix together yogurt with the mint & crushed garlic in a bowl; season to taste with salt & pepper. Chill until ready to serve.

Meat sauce: in a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add ground beef, garlic, coriander, turmeric, salt, and pepper. Mix well and cook until beef is browned. Add tomato sauce and water, mix thoroughly and bring to a simmer, lower heat, and cook about 20 minutes until it cooks down to a thick sauce.

To serve: spoon yogurt sauce onto dinner plates, add a portion of the cooked pumpkin, and top with meat sauce. Serves 4. I usually make a bulgur or rice pilaf to go with.

Nov. 14 2012 01:16 PM
Steve from Long Island, NY

Don't forget gourds!

Nov. 14 2012 12:48 PM

Can hardly wait for this segment! I've been using pumpkin since Halloween. Here's a tasty dinner recipe I just tried and really liked:
(I got it from Cooking Light)

And for dessert or snack:


- Crust (or just buy a pre-rolled-out one from the store):
8 oz. butter
8 oz. cream cheese
2 cups flour
1 tbsp. sugar
½ tsp. salt
½ tsp. anise seeds, toasted and ground
1-2 tbsp. cold water

Roll into balls after dough is correct consistency (holds together in a ball, but doesn’t stick to fingers). Refrigerate for 2 hours.

- Filling
1 lb. pumpkin (baked and pureed)
½ cup brown sugar
¼ cup almonds, toasted
2 tsp. anise seeds, toasted and ground
1 tsp. vanilla
Pinch of salt

To toast almonds, cook in a dry saucepan or skillet on the stove over medium heat. Almonds take 5-7 minutes. Do the same for anise seeds, but for only 2-3 minutes. Then grind.

Cook pumpkin and sugar in a saucepan until sugar is dissolved; add the other ingredients. Cook about 10 minutes or until the consistency of jam.

- Glaze for crust
1 egg
1 tbsp. water
2 tbsp. sugar

Roll dough into individual tart crusts, about 6-7 inches in diameter. Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork. If you want your empanadas to look symmetrical, place a cereal bowl upside down so the rim presses into the edge. Trim any excess dough. With the fork poke twice the top of the pastry so the steam will escape.
Preheat oven to 375 degrees. Grease 2 baking sheets. Arrange empanadas on them and brush with egg wash. Bake until light brown, 15 to 20 minutes; rotate pans between racks halfway through. Baking time will vary depending of your oven.

Nov. 14 2012 12:33 PM

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