Friday, November 21, 2008

Yummy Recipes! Spatulatta Presents the Pilgrim Hat!

The Quinoa Vegetarian Pilgrim's Hat!

The Lovely Spatulatta ladies were kind enough to share their Pilgrim's Hat recipe with us. For more on the creators of this yummy treat, check out our cool interview with Liv and Belle!

Before you begin: Quinoa is a grain from the Andes and has been eaten for thousands of years by native people in South America. It much prized by vegetarians because it has a lot of proteins that other grains don't have. This is a recipe that will need an adult with strong arms and a very sharp knife to cut the squash into rings. Acorn squash is a “winter”squash and unlike “summer”squash like zucchini, it has a very hard shell. The shell protects the acorn squash seeds while it lays on the ground through the whole winter. In the spring the shell will finally break open. The meat of the squash that you eat is really there to cover the seeds and nourish them while they germinate and grow roots that will burrow down into the soil. Serves 6.

You'll need:
  • 1 Acorn squash - about 5 inches in diameter
  • 2/3 cup light brown sugar –firmly packed
  • ½ cup of butter or margarine –melted
  • 4 tablespoons of vegetable bouillon
  • 4 cups of water
  • 1 large onion - diced
  • 2 stalks of celery –finely chopped
  • 1 teaspoon of ground sage
  • 1-2 tablespoons of butter
  • 2 roasted red peppers - cut into strips
  • Cooking spray
  • Aluminum foil
  • Wax-lined paper cups –6-ounce size
  • Adult help –big time!
  • Measuring cups and spoons
  • A cookie sheet
  • A really sharp knife
  • A 3-quart pot with lid
  • A skillet
  • Wooden spoons
  • A pastry brush
Pilgrim's Hat How-to:
  1. Heat the oven to 350 degrees F or 175 degrees C.
  2. Lightly coat the cookie sheet with cooking spray.
  3. Have dad or whoever is helping you cut the acorn squash in half through what would be the equator if it were a globe of the world. This will be difficult because of the shape of the squash. Have the adult start by making a little cut through the tough shell and then inserting the tip of the knife into the cut. The trick is to slide the knife in and turn the squash at the same time so the knife is only cutting through one wall of the squash at a time. Trying to saw through the squash is almost impossible. Have the adult slice the squash into 1-inch rings.
  4. Pull the seeds and strings out of the center of the squash rings. Place them on the cookie sheet and cover with aluminum foil.
  5. Bake at 350 degrees for 35-40 minutes or until tender.
  6. While the squash is baking, boil 4 cups water then add the bouillon. You could also use 4 cups of vegetable stock.
  7. Stir in 2 cups of quinoa and cook 10-15 minutes, or until all water is absorbed.
  8. Meanwhile, combine the sugar and melted butter.
  9. When the squash is tender, brush the butter/sugar mixture on the top side of the baked squash. Put it back in the oven and bake, uncovered, for 15-20 minutes.
  10. Melt 1-2 tablespoons of butter in the skillet and sauté the onion and celery with the ground sage until onions are translucent. Mix into the cooked quinoa. Spoon the warm mixture into your paper cup "molds" and press them firmly to set the shape. Lay the candied squash rings on individual plates. Carefully, turn out a quinoa hat “crown”into middle of each squash ring. Garnish with a roasted red pepper strip for the hatband.
Happy Turkey Day! -Liv and Belle!

Watch the webvideo on how to make a Pilgrim's Hat and other Thanksgiving recipes from Spatulatta!

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