Customer Reviews

Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I love all fall fruits and vegetables, and I had to have this little book when I saw it.

There is a picture of each recipe you are making, the are glossy, mouth watering, and let me tell you, I am planning on making every single recipe in this book. There are only 30 or so, but each is written with sense and clarity, and the book would make a perfect present simply because it's so beautiful. Pumpkins aren't the only veggies used, there are also Butternuts and Squash recipes.

Some of my favorite things I made from it; Roasted Pumpkin Salad -to die for, crusty and charred pumpkin chunks, peppers, onions, lentils with lemon, oil and few other yummies. Chile pumpkin babycakes - sweet, spicy fried till golden for major crunch. Pumpkin Soup - warm with holiday written all over it. Spicy Butternut Curry - creamy, hot, melt in your mouth goodness.

This little charmer of a book also has cakes, pies, souffles, stuffed sugar pumpkins, Moroccan Tangine, Kabobs, seeds, chips and granola recipes, pumpkin gnocchi and risottos as well.

No cookie cutter recipes here. I love this book, and always look for ways to cook with it.

I purchased this book and had a few problems with the two recipes that I have tried so far . . -- the first was with the Vietnamese Chicken Curry.

This was a really good dish, except for adding the chicken before simmering the soup for 20 minutes and then continuing to cook until the pumpkin is cooked and the chicken is cooked through -- since the chicken is boneless it was done well before the soup was finished -- resulting in tough chicken. I think removing it after stir frying and then adding it back in toward the end of cooking the pumpkin would have helped it to stay tender.

The second problem was with the Pumpkin Cake -- this was a bit strange -- directions call for baking for 1 hour at 350 and then an additional 1 - 1 1/2 hours after turning the oven down to 300. I think it should read that you bake at 350 for one hour and turn the oven down to 300 to continue, if needed -- my cake was completely finished at the 1 hour mark.

These are the only 2 I have tried so far -- interesting cookbook, but I think I will preread each recipe ahead of time and use my own experiences with cooking to help fine tune.

Thanks --:-)

Where I live, butternut squash will be coming into the produce section. I'm eagerly waiting for it. Why? So I can roast seeds and toss them in a brown paper bag with homemade curry powder for that fourth Thursday in November.

I'd also like to try the pumpkin soup and risotto. Yum and what reads like the ultimate yum.

The selection of recipes in this gem are varied. Brava! I also have another book of Elsa's and find her style friendly and engaging. Elsa makes me want to get into the kitchen and make something. Another "Brava!"

I also recommend her Cool Smoothies: Juices and Cocktails and Smoothies and Shakes. Tasty-sounding recipes.

Did I convince you? :)

After producing a bumper crop of heirloom pumpkins and squashes in my garden last year I looked around for something to make with them beyond the usual (though excellent) pumpkin pie and pumpkin bread. I found this little book and am so glad I did. It only has thirty recipes but all thirty look enticing. So far I have made the Pumpkin Gnocchi, Roasted Pumpkin With Other Vegetables, and the Pumpkin Soup. All proved to be very popular in our house. I'm getting ready to try the Baked Whole Stuffed Pumpkin this weekend and I expect it to also be a hit. I may even get around to trying the Pumpkin Pie!
Heartily recommended for hearty fall fare.

I really enjoy a nice serving of cooked and well seasoned pumpkin. Here there are tasty fun and a few exotic recipes that you will not dissapoint if you serve it to guests. My family loves it and so will yours.

Enjoy.