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Hi, All!
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!
Thanks!
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.
Tick
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 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.
I like spaghetti squash :)
Microwave Method:
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 :)
Sarah
You can add brown sugar to thisQuote:
Originally Posted by tickle
Now, we're "cookin'" here!
Thanks for the ideas so far!
Hi, antipode12!Quote:
Originally Posted by antipode12
Is there a special reason for using a Corning, please?
Thanks!
Just slice and place in iron skillet with some onion and olive oil.
Thanks for the tip, KeepItSimpleStupid!
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, sauté, skillet) you can go with a higher water-content vegetable (spaghetti squash, turban, zucchini) and cook it out.Quote:
Originally Posted by Clough
The water in it will help cook the vegetable, and as it evaporates, it will concentrate the flavor.
Wrap-around conduction!!Quote:
Is there a special reason for using a Corning, please?
Thanks!
My uncle grew butternut squash a few years ago in his garden. My cousin and I made a lot of butternut squash soup. Unfortunately I don't have the recipe we used anymore. But what I do remember is what we did with the seeds. We were curious to see if we could eat them like pumpkin seeds so we threw them in the frying pan with a little butter and salt and toasted them until they were light gold. They turned out even tastier than pumpkin seeds.
That's cool about the seed thing, justcurious55! I wonder if the seeds from all types of squash would be edible... I'd like to find out more about the soup thing with using squash.
Thanks!
I have never tried squash seeds, which are really small, eaten like pumpkin seeds, which I have done after cleaning pumpkins for canning.
To make squash soup, all you need is a good soup base as Campbells chicken broth, onions, garlic and the squash. Cook it all down, add a little milk, thicken slightly and you have squash soup.
Tick
Hi, tickle!
What do you mean by "cook it all down", please?
Thanks!
"cook it down" means to cook it so nothing resembling squash is left. Basically Mush.
Squash seeds are editable although some people cannot have seeds, especially people with diverticulosis. Smaller seeds (Tomato) are typically worse for them.
Clough, my dear, you need a woman around !Quote:
Originally Posted by Clough
All in a pot, until you learn the manners of doing it and can judge for yourself. Bring all to a boil, turn down and simmer, test in l/2 an hour for taste. If not what you want, should be creamy soup, then cook for another l/2 hour. It is slow fall type of soup. One that you can add to with vegs from your fridge, try some broccoli. Just do it to taste, Clough. I hope I have explained it enough. Fall soups are just so darn good to work on. On the stove until you think it is the way you want it to be.
I wish I could have you over for some of mine !
Tick
Probably so, probably so...Quote:
Originally Posted by tickle
You know, they only let me out at night when there aren't so many people around! :eek: I lead a pretty sheltered life! :(
Give me a couple of minutes and I'll just take a couple of big steps and be right up there!Quote:
Originally Posted by tickle
Thanks!
I love butternut squash because it tastes great and it's so versatile... it kind of reminds me of sweet potato or pumpkin.
Stew:
Pour olive oil in a large pot, add chopped onions, bell pepper, crushed garlic, stir. When brown add chopped squash, stir. Add water to prevent sticking. Add your spices and herbs such as curry, a bit of cinnamon, basil, thyme, and any other along with sea salt and black pepper. Stir and add 2-3 cups of chopped or crushed tomato and a can or 2 of tomato sauce. Add any veggies and legumes lsuch as broccoli, carrots, and lentils. You can even add chicken before you brown the onions and garlic.
Hi, Golden_Girl!
What do you mean by "versatile", please?
I think that I know what you mean, but it would be helpful for the thread if you would verbalize what you mean by that.
Thanks!
As in you can prepare it in a variety of ways, for both savory or sweet dishes. Some of the things I had done with butternut squash was dice it, drizle it with cinnamon and sugar, and place it in a lightely oiled pan into the oven, and can even and a little butter too. Also, I have added it spaggheti sauce already diced to make it more hearty. Grilling it is nice too, roast it along with potatoes and other vegetables, can make pies with it just as you would make pumpkin pie. I was reading this recipe today that you can even use it with making pizza. It's a good substitute with potato, sweet potato, pumpkin recipes only your using this type of squash or adding it for a different flavor. This site has a lot of good butternut squash recipes Butternut Squash - All Recipes
What a lovely recipe, goldy, you made my mouth water !Quote:
Originally Posted by Golden_Girl
Tick
Oh thanks Tickle
Butternut squash pie. Mmm. That sounds good.
Hi, All!
Would Butternut Squash pie be similar to Rhubarb pie?
Thanks!
I never had rhubarb pie, but from looking at the photos of it looks like it tastes good. I would think butternut squash pie may look similar to sweet potato pie and pumpkin pie. How it would taste depends on how it is flavored.
Go to RecipeZaar.com.
They have the best recipes and provide a star grading system.
Thanks everyone who has posted recipes here! :)
Any additional ones to add?
Thanks!
I've never eaten squash. Don't know why, but just never got around to eating it. I was 20 when I ate my first cranberry sauce by the way and 50 (yes 50) when I tried macaroni salad and potato salad. And yes, I know I am strange in my eating habits. But I am now a macaroni and potato salad afficianado having sampled both all around the country.
But, that said I do love pumpkin and have made a pumpkin cheese cake that is scrumptious.
The receipe is very easy. Just take your favorite cheesecake receipe and add one cup of canned pumpkin to it with some pumpkin pie spice and mix well and bake as you normally would. It is divine to put it mildly if you like pumpkin.
Clough, I did get a 7 qt pressure cooker and I just made a wonderful regular cheesecake in it Saturday night. I have eaten almost the entire pie all by myself topped with the strawberries I froze over the summer. That cheesecake came out so moist and tasty unlike cheesecakes I made in the regular oven.
Twinkie, you don't know what you're missing out on! :)
I remember rarely eating squash growing up, I don't know why either. And then a few years back I was reading all of these good benefits with squash and after preparing it I was pleasantly surprised. I almost forgot about the squash seeds! I like to chew on the cooked butternut squash seeds and then throw the shell away, it has a really nice taste. I always wanted to try pumpkin seeds.
Pumpkin cheese cake.. hmmm sounds good Twinkie, I love cheese cake and haven't had it in a few years now... I like to eat twinkies too.
My aunt got me into squash. I never ate it when I was little because my mother hated all vegetable and vegetable-like things. And then told me I hated them too. Lol butternut squash is my favorite so far. But it's fun to try others.
Hi Again, All!
What about the difference between using a microwave versus a conventional oven to prepare the squash?
Do you think one is better to use for preparing them by heating, cooking, baking, etc.
Thanks!
When I'm using a fresh squash, I like the oven. But if I'm hurrying, I'll get the little bags of already but up squash and microwave it.
Hi, justcurious55!
So, are you saying the your preference for preparing the squash is really to use the oven, if that's possible?
For example, to you, does it taste better to use the oven?
Thanks!
I don't like it when I gets mushy. And even an extra 30 seconds in my microwave can over do it. The oven takes longer, but I'm able to watch it better and keep it from getting mushy. So yeah, I guess it tastes better.
I am looking forward to trying different squash this fall. I always wanted to try spaghetti squash to sometimes substitute it for pasta. You can microwave it a bit, but for best results finish it off in the oven if you can. I have prepared it in a pot of boiling water and in the oven, depends on the texture you want. I have read some people grilling it too.
Hmmm...
I hadn't considered the texture thing. Thanks to both of you for pointing that out! :)
Clough have you started preparing any of the squash yet? I would love to see photos, as it is getting cooler by the minute down south and all I'm thinking about these days is squash recipes and eggnog!
Hi, Golden_Girl!
No, I haven't prepared any of it yet, but I do plan to, soon!
Squash lasts for quite awhile if it hasn't been cut yet.
Thanks!
Yeah, that's one of the great things with them. They last long and remain fresh.
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