Monday, October 3, 2016

Lula na Moranga #PumpkinWeek


Here we are at day two of #PumpkinWeek v.2016, hosted by Terri of Love and Confections, where
we celebrate our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you.

In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

Once I decided to keep all my offerings savory - and inernational - I looked at pumpkin traditions from all over the globe. Yesterday I shared Pumpkin Laska, a curry noodle soup with pumpkin from Singapore. Today, I am sharing a riff on a Brazilian shrimp stuffed pumpkin (Camarão na Moraga).

A couple of notes...first, I know that's not a pumpkin...it's an acorn squash. But I use any and all winter squashes, with the exception of spaghetti squash, interchangeably. You would do the exact same process with a pumpkin.

Second, I know these aren't shrimp. Remember: I wrote that I made a riff, that means I took some culinary liberties and used some fresh market squid instead. This is Lula na Moranga.


Ingredients serves 4
  • 4 small acorn squash
  • olive oil
  • freshly ground salt
  • 1 pound market squid (click for how to clean squid)
  • 1 T olive oil
  • 1 T butter
  • 1 C onion, peeled and diced
  • 1 C carrots, diced
  • 1 C diced tomatoes
  • 1-1/2 C organic coconut milk
  • 1/4 C fresh cilantro, chopped
  • 1 T gluten-free soy sauce or tamari
  • 1 T fish sauce


Procedure
Preheat oven to 400 degrees F. Slice the top off the squash or pumpkin. Scoop out the seeds and strands. Drizzle with olive oil and sprinkle with salt. Invert into your baking dish or a parchment-lined baking sheet.


Roast until tender, approximately for 40 to 45 minutes. Set aside to cool.

Place squid in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid. Once cool enough to handle, slice the squid tentacles away from the body and the tube into rings.

In a large, flat-bottom pot, melt 1 T butter in 1 T olive oil. Add the onions and cook until the onions have softened and are beginning to turn translucent. Add the carrot and cook until fork tender. Stir in the tomatoes and cook until the begin to lose their shape.

Add in the coconut milk and bring to a boil. Simmer for 10 minutes before stirring in the blanched squid. Stir in tamari, fish sauce, and fresh cilantro.


To serve, gently press some of the squash flesh away from the sides. Spoon the squid into the hollow. Garnish with fresh cilantro and serve immediately.

If you are serving multiple people from a single squash/pumpkin, spoon the squid into a bowl and place slices of squash/pumpkin on the side.

Day Two of Our Pumpkin Week Creations
Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
Gluten Free Pumpkin Bread from Gluten Free Crumbley.
Lula Na Morango from Culinary Adventures with Camilla.
Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
Pumpkin Cinnamon Rolls from The Redhead Baker.
Pumpkin Doughnut Holes from The Freshman Cook.
Pumpkin Fudge from Palatable Pastime.
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
Pumpkin Ooey Gooey Cake from Cooking With Carlee.
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

2 comments:

  1. This sounds so good to me. I hesitate to make recipes calling for coconut milk because the few times I have used it, Frank didn't feel well after dinner. He loves coconut so I don't think it is an allergy but for some reason coconut milk upsets his stomach.

    ReplyDelete
    Replies
    1. Can he tolerate coconut oil? Maybe try coconut oil with regular milk?!?!

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