Soupe in its Pumpkin

From ‘FestFood’, put together by Action Concertée pour la Sécurité Alimentaire (ACSA) in Pointe Saint-Charles in 2007-2008.

When I was a facilitator for community gardens with ACSA, we had the project of making a cookbook by and for participating gardeners,  Here is one of my favorite recipes taken from this volume.

1 pumpkin (or squash)
a few slices of bacon or caramelized onions
2 cups of vegetables (beans, carrots, celery, zucchini, etc.)
6 cups chicken or vegetable stock
curry to taste
cubed cheese (mozzarella)
1 whole clove of garlic
croutons with garlic (optional)

Cut off the top of the pumpkin. Remove the seeds. Put the grilled bacon or caramelized onions in the bottom.  Add the chopped vegetables. Pour the broth and curry powder to 1 cm from the edge. Add an unpeeled clove of garlic and some cheese cubes.  Replace the top and place the pumpkin in the oven on a baking sheet for about 1:30 or 2 hours for a small squash. Check from time to time by pressing with a knife to determine if the pumpkin is tender! Serve with garlic croutons.

Oven-Roasted Vegetables

From Sunday at Moosewood Restaurant, by The Moosewood Collective

Serves 4 to 6

Ingredients:* (see variation below)

2 large onions, or up to 8 small onions

4 large carrots

8-10 small potatoes

2 tbsp olive oil

2 tbsp melted butter

 4 garlic cloves, minced

1 tsp crushed dried rosemary

1 tbsp minced fresh marjoram

Salt and pepper to taste


Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise.  If using large carrots, halve them lengthwise and then cut them into 1-inch sections.  Quarter the potatoes.

Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs.  Cover tightly with aluminum foil and bake for 35 minutes.  Unvocer and turn the vegetables with a large spoon.  Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!

Nut-Stuffed Delicata Squash

Adapted from

Serves 2


1 Tbsp butter

1 onions, finely chopped

2 garlic cloves, minced

½ tsp    salt

1 tsp     dried sage

3 Tbsp chopped walnuts

3 Tbsp chopped pistachios

1/3 cup chopped almonds

3 Tbsp chopped pine nuts

3 Tbsp plain yogurt

1 egg, lightly beaten

1/4 cup parmesan cheese, grated

1 Delicata squash, halved lengthwise and seeded


1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine yogurt, egg, and parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Savory Tempeh and Vegetables

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 4 to 6 people


4 tbsp               oil or butter, or a mix of the two

4                      3-4’’ strips of kombu seaweed

3                      cloves garlic, minced

1 tbsp               ginger root, peeled and minced

1 tsp                 rosemary or sage

1 cup                water

1 tbsp               maple syrup

2  medium onions, cut in ½-inch slices
1½ lb   squash, seeded & cut in 2” chunks

2 parsnips, peeled and cut in 1/2” chunks

2 carrots, peeled and cut in ½” slices

1 ½ cups cold water

16 oz/500g       tempeh, cut in 1-inch squares

2 tbsp soy sauce

2 tbsp cornstarch


1.         Melt butter and/or oil in ovenproof Dutch oven.  Add seaweed, garlic, ginger and herbs, and sauté 2 minutes

2.         Arrange tempeh in a layer on top.  Whisk together water, soy sauce and maple syrup, then pour over tempeh.

3.         Layer veggies onto tempeh in order listed.  Sprinkle with salt.  Cover and bring to a boil.

4.         Transfer to preheated oven and bake at 400’F until veggies are tender, about 25 minutes.  With a slotted spoon, transfer veggies and tempeh to a serving bowl, leaving juices.  Place Dutch oven on stove over medium heat.

5.         Combing water, soy sauce and cornstarch in bowl and mix until dissolved.  Whisk into juices.  Simmer, stirring constantly, until sauce thickens.  Pour over tempeh and veggies.  Serve with rice or bulgar.