Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: noshed on August 08, 2006, 22:47
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One about 5" diameter - what's the best way of cooking?
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I like squash mash (in recipes) myself.
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One about 5" diameter - what's the best way of cooking?
Roasting. Cut into even sized pieces, rub with olive oil, bake at 180 degrees for about 20 mins. Lovely. (Time depends on size of slices).
Or, more complicated, but very very nice. Cut butternut into 1" cubes and boil in lightly salted water for about 10 mins (until just cooked - don't over cook or it will go mushy).
Meanwhile, cut a little hot chilli finely and some green pepper into about 1 inch square pieces (if you don't like chilli just use some red pepper instead) and set aside. Slice a couple of shallots into chunks and fry gently in olive oil with a sliced clove of garlic. when they start to go transparent turn up the heat a bit and add half a teaspoon of black mustard seed and eighth teaspoon whole cumin - fry quickly as the mustard seed will pop and jump out the pan if the heat is too high. Then add the chilli (red pepper) and green pepper and toss lightly with the other goodies in the pan. Add about a desert spoonful of coconut cream (comes in blocks) then add the cooked butternut squash and toss quickly. Eat. This is vaguely Indian in flavour, and it's delicious.
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Thanks, that sounds brilliant. Just as well - I found a few more tonight lurking among the leaves.
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I bought one in January and had it mashed with tatties, haggis and neeps on Burns Night. Nice alternative. I've got my first one growing on the plot; 5 plants, one squash, about the size of a malteser. :wink:
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I make a fabulous soup with them. Saute some onions and garlic, add vegetable stock and the squash. Cook until tender and then whizz it with a hand blender in the pan. I add some chilli powder to give it a little kick. Also, I like to add some sweet potato with the squash to make it a little thicker. I can't wait for soup season.
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I use squash in various ways -
make a soup with carrots, squash and coriander
add it to a risotto
add it to curries
make a colourful mash with potatoes, squash, carrots and parsnips
its a tasty veg and useful because it keeps for a good few months in store
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One about 5" diameter - what's the best way of cooking?
Roasting. Cut into even sized pieces, rub with olive oil, bake at 180 degrees for about 20 mins.
Best thing about this method is that there's no need to peel it. Peeling squash is HARD work. I usually chop them into 4 or 8 pieces. Don't forget to take the seeds out. You can add spices as well as olive oil. Delish.