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squashes and pumpkins
There are a million recipes for pumpkin or squash soup on the Internet, but I’d like to think mine is a little different — thanks to bacon and creme fraiche. You stew the squash with diced bacon, then puree everything. It’s made of win.
When a passerby asked recently if I’d found any chanterelles, I casually told him no, even though my pack was full of them. Hiding your secret spots is all part of living off the wild.
If this dish looks fancy, that’s because it is. I make no apologies on this one. That said, it is not terribly difficult to pull together if you follow the recipe. I created this dish for a duck hunter’s dinner in mid-winter, and I wanted to highlight the winter veggies available: Butternut squash, jerusalem artichokes […]
Spätzle are a cool little dumpling common around the Alps: Northern Italians eat them, as do the Austrians and Germans. Spaetzle are even found in parts of France. They are made with flour, eggs, usually milk — and something else, in this case pumpkin or squash puree. You should use freshly made puree, not canned. […]
There are a million recipes for pumpkin or squash soup on the Internet, but I’d like to think mine is a little different — thanks to bacon and creme fraiche. I used an unsmoked bacon and butternut squash for this recipe, but you could use regular bacon and pumpkin, too. Remember that pumpkin is more […]