Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: wellingtons on September 26, 2006, 11:45
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... other than roasting it with either chilli butter or maple syrup ... what else can I do with them?
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You could make a seasonal vegetable mash - at the moment mine incorporates potatoes, squash, carrots and runner beans all chopped up into chunky sizes, sliced cabbage, sliced onion fried with a finely chopped up chilli - cook everything in your usual way, mix it all together to make a nice mashy mix with some added grated cheese and lots of black pepper, then oven bake in a nice deep dish at 190-200c for 15 to 20 minutes. Colourful and yummy.
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Make pie. Use any recipe that says for pumpkin pie. First cut the squash in half, scoop out the seeds, put it cutside down on a greased baking sheet and bake at 175 for about an hour or so until it's very soft. Peel off the crispy bits of dried out flesh and scoop out the soft pulpy flesh. Mash if needed or puree if you have the equipment then used in any recipe that says canned/tinned pumpkin etc. A lot of the tinned pumpkin in the US is rumoured to be butternut squash or other winter squashes anyway!
Once you have the puree, you can freeze that in portions or keep in the refridgerator for up to 3 days while you look through pumpkin cookie, pumpkin muffin, pumpkin pie, etc recipes :)
I believe you can clean/wash/roast the squash seeds and eat them like pumpkin seeds too.
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... I've got sufficient pumpkins for pumpkin pie ... lol
But that's a good thought, I could make thai punkin soup but with butternut squash instead ... that's always a winner.
Roasted veg also a good plan ... goes with everything.
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Last year I made a most delicious carrot, coriander and butternut squash soup...
I also make use of it in risottos and curries.
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i make a sauce to eat with pasta ,will post if anyone is interested.
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i make a sauce to eat with pasta ,will post if anyone is interested.
Yes go on then!
You are so polite :)
Or do you mean you want paying? :?
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i found yummy sounding recipes on the bbc food website - haven't tried it yet but think i might for lunch today!
it's butternut squash and cheese soufle
http://www.bbc.co.uk/food/recipes/database/butternutsquashandch_72734.shtml
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hi annie
i would love to see your recipe.
thanks kim
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No payment necessary Jake but as a 1 finger typer this takes me ages!
1lb squash
2tbsp olive oil
1 onion chopped
2 garlic cloves crushed
4-6 tbsp fresh parsley chopped
or2-3 tsp dried parsley
good pinch of nutmeg
8floz chicken or veg stock
1/4 pt cream or to taste
seasoning
parmesan to serve
Peel and deseed squash,cut into1/2" dice
Fry onion and garlic in oil until soft,add half the parsley ond cook for another minute
Add squash,nutmeg seasoning and stock.
Bring to the boil,cover and simmer until squash is tender
Add thecream immediatley before pouring over your fav cooked pasta
Sprinkle with remaining parsley and parmasan.
Crispy,crumbled bacon or toasted nut are also nice on top.I have made this with other squash than butternut and found that you need less liquid ..I have also accidently made it without cream and it still tastes good.
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thanks everyone for the recipes,as we have a 62 pounder to get through the more ideas the merrier :lol:
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If like me you find squash a little dull you could try squash and gammon soup. I find the flavours balance each other well.
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... thai chilli soup last night ... was blooming lovely.
Filling but very tasty
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Mashed squash is an interesting alternative to mashed neeps (swede) at a Burns Supper.
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sorry but i must be among the minority who think it tastes pap, i got given 2 nut ones looked for a nice recipe for roasted one .and it tasted like manky carrot .oilive oil garlic and some provencal herbs roast and soup it .. another one of those fad foods from forin countries in my book .anybody want one and a half nuts ? (http://bestsmileys.com/dogs/4.gif)
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i had that souffle the other night - was ok but i think i prefer it in a mixed roast veg meal...
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The problem I have with squashes, pumkins and marrows is that they look great but there use is very limited. A couple of each is all I can use. I find the taste dull and dont particulary like the texture and so turning them into something I enjoy takes some work.
I did try some butternut and gammon soup last year that I really enjoyed but cannot find the recipe. Has anyone else got one? The gammon compliments the squash and for once the squash didnot need roasting first.
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now steamed ,griled ,fried courgette and fried marow rings with load fresh miled blk pepper and a massive stuffed one ewith lots rabbit pigeon minced up with sage n onion stuffing n some bacon layed in is a fab meal
(http://bestsmileys.com/eating1/20.gif)
,but nut is just so
(http://bestsmileys.com/mooners/3.gif)
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I believe you can clean/wash/roast the squash seeds and eat them like pumpkin seeds too.
Yes you can. And yummy they are, too! :D
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I think that butternut squash,other less rich tasting squash and pumpkins are not necessarily interchangable in reciepes and there are not as many reciepes as there are the many different kind of sqash that the non commercial grower produce.I have a basket of winter festival squash that I have grown for the first time so I will try some roasted first to see what it tastes like.If it`s OK I will keep at least 1 to see how long it keeps.The trouble with butternut is that it keeps for nearly a year and freezes beautifuly but I have never managed to grow enough to last that long.