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I'm just looking for some good recipes for the preparation of squash.
I have a friend who is a farmer, and I just got a lot of Acorn and Butternut Squash from him. So, what are some simple things that I can do with them to prepare them for meals?
From my experience, squash doesn't seem to have all that much taste unless you add some things to it.
I'm not very much of a fancy guy when it comes to meal preparation. But, all submissions are welcome!
Here is a no brainer, clough. Cut squash in half, scoop out seeds, salt and pepper each half slightly; a pat of butter or margarine in each one with some demerra sugar (authentic brown shgar) and bake until soft. Maybe about l/2 hour.
I don't like to post recipes because it's much more fun to just experiment. Instead, I like to share techniques.
My favorite with squash (esp. butternut) is to cube it, toss it in oil, salt and pepper, and thyme and place it in Corning (uncovered) at 450F for 15 minutes, until golden. Then add in chopped walnuts and cook for 10 minutes more.
Modify this by including other "roastable" veggies: I love brussels sprouts or cauliflower with this.
You could make it more fun by tossing in baby spinach (the residual heat will wilt it), or sweets like dried cranberries or raisins after you've removed it from the oven.
1. Cut squash in half and scoop out the seeds and fibers with a spoon.
2. It's especially important, when microwaving, to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape.
3. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water.
4. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
5. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
6. Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
After you have the scraping put in a pan add canned tomatoes, garlic, basil, onions, oregano, and tomato sauce Mix it around for about 10 min in med/low temp and maybe even add a little cheese on top so it melts into a delicious wonder.
I also like to save the seeds and roast them for a snack
Here is a no brainer, clough. Cut squash in half, scoop out seeds, salt and pepper each half slightly; a pat of butter or margarine in each one with some demerra sugar (authentic brown shgar) and bake until soft. Maybe about l/2 hour.
I don't like to post recipes because it's much more fun to just experiment. Instead, I like to share techniques.
My favorite with squash (esp. butternut) is to cube it, toss it in oil, salt and pepper, and thyme and place it in Corning (uncovered) at 450F for 15 minutes, until golden. Then add in chopped walnuts and cook for 10 minutes more.
Modify this by including other "roastable" veggies: I love brussels sprouts or cauliflower with this.
You could make it more fun by tossing in baby spinach (the residual heat will wilt it), or sweets like dried cranberries or raisins after you've removed it from the oven.
Hi, antipode12!
Is there a special reason for using a Corning, please?
Are some types of squashes more likely to taste better using the method that you describe than others?
Thanks!
With any direct high heat method (roasting, pan sear) go with a higher sugar-content (acorn, butternut). With an indirect method (sweat, saute, skillet) you can go with a higher water-content vegetable (spaghetti squash, turban, zucchini) and cook it out.
The water in it will help cook the vegetable, and as it evaporates, it will concentrate the flavor.
Quote:
Is there a special reason for using a Corning, please?
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