Sunday, February 24, 2019

Acorn Squash Soufflé

wedge of acorn squash souffle with spoon and napkin
Serve Warm, Room Temp, or Chilled

Recipe adapted from Simplicity from a Monastery Kitchen


This last of a trio of soufflé recipes from an upstate New York monastery cookbook is perhaps my favorite, though it barely surpasses the classic cheese soufflé in deliciousness, and the apple soufflé is easier to prepare. This is a dessert soufflé, taking advantage of acorn squash’s natural sweetness, enhanced by small amounts of maple syrup and sugar. The cookbook suggests serving it warm, but it’s also good at room temperature, and IMHO even better chilled, like a light pumpkin-ish pudding infused with the unique flavor of acorn squash.

Sunday, February 10, 2019

Moroccan Pumpkin Soup

Closeup of bowl of Moroccan pumpkin soup
Leeks on Top for Color Contrast

Recipe from Dan Musicant’s sister


Looking for creative uses for leftover pumpkin from the delightful Argentinian beef stew in a pumpkin recipe, I came across a recipe I printed out way back in 2011 when I first started this blog. I’ve already blogged a more elaborate Moroccan Butternut Soup as well as a Savory Roasted Pumpkin Soup and a Chunky Ginger Pumpkin Soup, but the addition of allspice makes this recipe unique. So I adapted it for the amount of leftover pumpkin that I had, and added some extra chickpeas, since my husband isn't a fan of super-smooth soups. I also chose to serve the sautéed leeks on top, instead of pureeing them with the pumpkin and spices, for variety of taste and texture.