Zuchini / Squash / Pumpkin / Root Vegetables

Zucchini Relleno Casserole

1 1/2 lbs zucchini, cubed
1/2 cup onion, diced
1 Tbsp oil
4 eggs, slightly beaten
1/2 cup milk
1 tsp salt
Pinch cayenne pepper
2 tsp baking powder
3 Tbsp flour
1/4 cup chopped parsley
2 Tbsp green pepper, diced
1 (4 oz) can green chiles, diced
1 lb jack cheese, grated

Topping
1/3 cup dry bread crumbs
2 Tbsp taco seasoning mix
1 Tbsp butter

Steam zucchini over a small amount of water. Cook onion in oil until softened. Combine eggs, milk, seasonings, baking powder, and flour, mixing to remove lumps. Add peppers, onion, and cheese. Add zucchini and stir gently.

Grease 2 qt casserole dish and pour zucchini mix in. Mix breadcrumbs with taco seasoning and sprinkle on top of casserole; dot with butter. Bake at 350 degrees for 55 minutes.

Squash Sage Soup

2 stalks celery, chopped with leaves
1 medium russet potato, cut into small cubes
1 large onion, chopped
1 leek, chopped
2 cloves garlic, chopped or crushed
3 cups cooked, cubed yellow winter squash (hubbard, butternut)
1/4 cup parsley, chopped
1 Tablespoon fresh sage, or 1 teaspoon dried
1 teaspoon fresh thyme or 1/2 teaspoon dried
Mrs. Dash or pepper to taste
7 cups broth, chicken or vegetable

Put all ingredients into crockpot and cook on high for 1/2 hour. Turn down to low and cook for 6-8 hours. For chunky soup, mash coarsely with potato masher. For smooth soup, cool and puree in blender.

Creamy Southwestern Pumpkin Soup

2 tablespoons butter or margarine
1 large onion, chopped (about 2 cups)
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
5 cups chicken broth
1 large baking potato, peeled and chopped (about 2 cups)
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pumpkin
1/4 cup chopped fresh cilantro
2 cups milk
3 tablespoons fresh lime juice
Garnishes: sour cream, fresh cilantro sprig

Melt butter in a soup pot over medium heat. Add onion, jalapeno pepper, and garlic; saute 15 minutes. Add chicken broth, potato, and spices; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).

Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides. (or use a stick blender) Return to pot, stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.

Roasted Winter Vegetable Soup

"If you like the sweet, smooth taste of winter root vegetables, you'll savor this soup. Creamy without any added dairy products, this is a wonderful vegetarian soup, if you use olive oil instead of butter and
substitute vegetable broth for the chicken broth. In addition, it's very high in vitamins A and C."

1 medium (2 1/2 to 3 pounds) butternut squash
3 to 5 large parsnips (1 1/2 to 2 pounds)
3 to 4 large carrots (1 to 1 1/2 pounds)
3 medium onions (12 to 14 ounces)
3 tablespoons butter or olive oil
3 to 5 cloves garlic, peeled
6 cups water, vegetable broth, or chicken broth
salt and pepper to taste

Peel squash, parsnips, carrots and onions, and dice into
1-inch cubes. Toss with butter or oil, then spread in
one layer on lightly greased or parchment-lined baking sheet. Roast vegetables in preheated 400°F oven for 30 minutes. After 30 minutes, toss vegetables around a bit, and add garlic. Roast for an additional 30 minutes, turning vegetables every 10 to 15 minutes to brown and caramelize the edges to bring out flavor.

Once the vegetables are soft and caramelized on the edges, remove from oven and let cool slightly for ease of handling. Puree in food processor or blender, or put through a ricer. Add some of the water or broth while processing vegetables in order to make a smooth puree.

Place puree in a large pot, and stir in remaining broth or water. Bring to a simmer, and season to taste with salt and pepper. Serve hot. Yield: 10 cups, about 6 to 7 servings.