Mysterious Annatto Seeds

Squash Recipes
Squash, Chickpea, and Red Lentil Stew
3/4 c. dried chick peas
2 1/2 lb. sweet fleshed squash, such as acorn, butternut, or kabocha
2 large carrots, peeled and cubed
1 large onion, chopped
1 c. red lentils
4 cups vegetable or chicken stock 2 T. tomato paste
1 T. minced ginger
1 pinch saffron
1/4 c. lime juice
1/2 chopped peanut
1 c. chopped fresh cilantro
1 tsp. salt
1 tsp. Soleil's Spice
Soak chick peas over night in 3 cups water.  Drain and rinse chick peas.  Combine chick pea, squash, carrot, onion, lentil, broth, tomato paste, ginger, saffron, Soleil’s spice, and salt in a slow cooker.  Cook for 5 hours.  Stir in lime juice, peanuts, cilantro, and serve.  
Squash Stuffing
1 box Jiffy Cornbread Mix
1 onion chopped
1 c. chopped celery
2 c. yellow or zucchini squash
1 can cream of chicken
1 tsp. Bouquet Garni Spice (I now sell this spice)
1 egg beaten
1 pinch chopped fresh sage
Make Jiffy Cornbread Mix according to box directions.  In large bowl combine cornbread mix with remaining ingredients. Pour into greased baking dish and bake for 30 minutes at 350ºF.  Test with toothpick, may require more cooking time for crispy stuffing.
Spaghetti Squash
1 spaghetti Squash, halved lengthwise and seeded
2 T. vegetable oil or butter
1 onion chopped
1 T. minced garlic
2 c. diced tomato
1/2 crumbled feta cheese
3 T. kalamata olives
1 tsp. dried basil
Preheat oven to 350º, lightly grease baking sheet.  Place Spaghetti Squash cut sides down on baking sheet, and bake 30 minutes.
Meanwhile saute oil (or butter) with vegetable/herb ingredients for 3-5 minutes.
Use fork to rake out stringy pulp and toss with sauteed vegetables.  Top with feta cheese.
Soleil’s Squash Soup-spice which will always be known by his name.  
In large saucepan combine:
2 lb. Butternut squash (peeled, deseeded, and cubed)
4 cups water
2 cans coconut milk
1 large yellow onion (roughly chopped)
2 celery stalks (roughly chopped)
2 T. Soleil’s Soup Spice
Salt to taste.
Bring to a boil, reduce to simmer, and cook 45-50 minutes (until
squash is soft).  Puree until smooth.   And Voila!
Butternut Squash Casserole
1 butternut squash
1 cup sugar
1 ½ cups milk
1 tsp. vanilla extract
1/4  tsp. salt
2 T. flour
3 eggs
¼ cup melted margarine or butter
Topping: crushed vanilla wafer and brown sugar
Preheat oven to 425° F.  Put butternut squash in microwave and cook 3 minutes.  Cut in half, remove seeds and cube the flesh.  Cook for 15 minutes in stock pot with water, drain and mash.  In 9x13 casserole dish combine squash, sugar, milk, vanilla, salt, flour, eggs, and margarine.  Bake in oven for 45 minutes.  Top with vanilla wafers and brown sugar.
Curried Squash Stew
1 lb. buttercup squash-peeled, deseeded, and cubed
1 lb. baby red potato, rinsed and quartered
1 onion chopped
3 c. diced tomato
1 bottle dark beer
1 tsp minced shallot
1 tsp. soy sauce
1 T. California Curry Spice
4 c. chicken stock
1 T. sea salt
1 tsp white pepper
2 T. honey
Combine all ingredients in large stock pot.  Bring to a boil then reduce heat to simmer.  Cook 1 hour covered.  Serve with bread.