{"id":4091,"date":"2013-02-03T11:39:15","date_gmt":"2013-02-03T17:39:15","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4091"},"modified":"2020-12-06T22:04:03","modified_gmt":"2020-12-07T04:04:03","slug":"skillet-squash","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/02\/skillet-squash\/","title":{"rendered":"Skillet Squash"},"content":{"rendered":"<p>I love roasted vegetables, but to me they&#8217;re a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings.<\/p>\n<p>So finding comparable flavor in Mark Bittman&#8217;s &#8220;Panfried Pumpkin&#8221; inspired me to turn it into a one-pot stovetop stew for a lot of hungry vegetarians. Ready in an easy hour.<\/p>\n<ul>\n<li>4-5 Tablespoons vegetable oil<\/li>\n<li>2-3 pound butternut squash <strong><em>or<\/em><\/strong> other winter squash, peeled, seeded and cut in 1-inch chunks (about 8 cups)<\/li>\n<li>Salt and ground black pepper<\/li>\n<li>1 large onion, roughly chopped<\/li>\n<li>1-2 Tablespoons finely chopped fresh garlic<\/li>\n<li>1\/4 teaspoon cayenne pepper flakes <strong><em>or<\/em><\/strong> chipotle powder<\/li>\n<li>1 Tablespoon dried oregano <em><strong>or<\/strong><\/em> Italian herb blend<\/li>\n<li>1\/2 cup red wine <strong><em>or<\/em><\/strong> broth <strong><em>or<\/em><\/strong> water<\/li>\n<li>28 oz. can tomatoes (cut up if whole), including liquid<\/li>\n<li>15.5 oz. can chickpeas <strong><em>or<\/em><\/strong> other white bean, including liquid<\/li>\n<li>8 oz. frozen chopped greens &#8211; <em>optional<\/em> &#8212; no need to thaw<\/li>\n<li>1-2 cups zucchini or yellow squash, cut in chunks &#8211; <em>optional<\/em><\/li>\n<\/ul>\n<figure id=\"attachment_4090\" aria-describedby=\"caption-attachment-4090\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash.jpg\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4090\" data-permalink=\"https:\/\/benpollock.com\/brick\/2013\/02\/skillet-squash\/skillet-squash\/\" data-orig-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash.jpg\" data-orig-size=\"1280,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Skillet Squash\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;At 10 inches long and 3 lb, 1 oz, this butternut squash is almost too big for the Skillet Squash recipe.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-1024x1024.jpg\" class=\"size-medium wp-image-4090  \" alt=\"At 10 inches long and 3 lb, 1 oz, this butternut squash is almost too big for the Skillet Squash recipe.\" src=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-300x300.jpg\" width=\"300\" height=\"300\" srcset=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-300x300.jpg 300w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-150x150.jpg 150w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-1024x1024.jpg 1024w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-4090\" class=\"wp-caption-text\">At 10 inches long and 3 lb, 1 oz, this butternut squash is almost too big for the Skillet Squash recipe.<br \/>Photo Ben S. Pollock<\/figcaption><\/figure>\n<p>Heat medium to large Dutch oven over medium-high heat. Add 4 Tablespoons oil. Add about half of the butternut squash, arrange in single layer. Sprinkle with a little salt and pepper. Cook 4 minutes; do <em><strong>not<\/strong><\/em> stir. Turn and cook another 3-4 minutes; do <strong><em>not<\/em><\/strong> stir. With slotted spoon remove lightly browned squash to a medium mixing bowl and brown the remaining winter squash the same way. Remove that squash to the bowl.<\/p>\n<p>Place onion in pot, add oil if needed, saute 2 minutes. Add garlic, pepper and herbs and saute 30 seconds. Add wine and scrape loose any bits stuck to the pan, 30 seconds. Stir in tomatoes and beans and their liquid, and optional greens. Bring to boil then reduce heat to low. Cover and simmer 7 minutes.<\/p>\n<p>Stir in cooked butternut squash chunks and optional zucchini. Cover and simmer another 7 minutes. Taste, adding a little salt and pepper if needed.<\/p>\n<p>Can serve with (or over) rice or pasta. Can garnish with sour cream, plain yogurt or Parmesan cheese. Makes 8 servings.<\/p>\n<p>Adapted from &#8220;Panfried Pumpkin with Tomato Sauce&#8221; from <em>How to Cook Everything Vegetarian<\/em> by <a title=\"Mark Bittman's website\" href=\"http:\/\/markbittman.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Mark Bittman<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love roasted vegetables, but to me they&#8217;re a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings. So finding comparable flavor in Mark Bittman&#8217;s &#8220;Panfried Pumpkin&#8221; inspired [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[53],"tags":[],"class_list":["post-4091","post","type-post","status-publish","format-standard","hentry","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2042,"url":"https:\/\/benpollock.com\/brick\/2010\/07\/ratatouille-not-twee\/","url_meta":{"origin":4091,"position":0},"title":"Ratatouille Not Twee","author":"Ben S. Pollock","date":"July 4, 2010","format":false,"excerpt":"The Fourth of July calls for red, white and blue. But if it's independence we're celebrating, why not red, green, yellow and purple? Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the farmers market with way too much. The chickpeas make this a one-pot\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1542,"url":"https:\/\/benpollock.com\/brick\/2009\/07\/gazpacho-summer-soup\/","url_meta":{"origin":4091,"position":1},"title":"Gazpacho Summer Soup","author":"Ben S. Pollock","date":"July 31, 2009","format":false,"excerpt":"Update, August 2020: As much as I love this soup, I tend to make it just once a summer. The recipe is both long and large. I've been halving it in recent years so why not just give the smaller amounts? Less thinking that way. The original post follows. Gazpacho\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3943,"url":"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/","url_meta":{"origin":4091,"position":2},"title":"Kabocha Theater","author":"Ben S. Pollock","date":"November 23, 2012","format":false,"excerpt":"Thanksgiving. America's Feast Day. Serene Tureen (left) and Veggie Stuffing It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I've been tinkering with for years and now have just about settled on. We don't eat meat, so we keep experimenting with\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Serene Tureen, and Veggie Stuffing","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":4571,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/vegan-orange-hash-with-sage\/","url_meta":{"origin":4091,"position":3},"title":"Orange Hash with Sage Leaves","author":"Ben S. Pollock","date":"October 22, 2013","format":false,"excerpt":"Stovetops seem so much easier to use day to day than ovens. Although little's easier than cutting up vegetables and laying 'em out on a cookie sheet to roast, preheating the range for half an hour then baking the pieces for nearly an hour seems a nuisance. Outside of baking\u2026","rel":"","context":"In &quot;Sides&quot;","block_context":{"text":"Sides","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/sides\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4698,"url":"https:\/\/benpollock.com\/brick\/2014\/02\/creamy-vegan-herb-dip\/","url_meta":{"origin":4091,"position":4},"title":"Creamy Vegan Herb Dip","author":"Ben S. Pollock","date":"February 2, 2014","format":false,"excerpt":"Nothing can truly replace the taste or mouth-feel of sour cream or cream cheese. We vegans should just honor our memories of dairy dip by improving on it. 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That's the variety of winter squash used in canned pumpkin. This\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Acme Brick Company sample","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1400%2C800&ssl=1 4x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=4091"}],"version-history":[{"count":6,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4091\/revisions"}],"predecessor-version":[{"id":6838,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4091\/revisions\/6838"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=4091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=4091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=4091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}