PrintWhat to do with 50 lbs. of squash?
Here in the Midwest, squash is aplenty and I am picking up 50lbs of acorn/butternut squash later this week. What's your favorite squash recipe? Besides soup, what else have you made with squash?
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10 Comments:
Here's something I've done a couple times already this fall: halve a butternut squash, and scoop out the seeds. Cut a line down the neck of the squash so it will cook a little faster. Brush with olive oil, sprinkle with salt, and roast at 450 F until its tender. Meanwhile make a roux, and cook it to blond stage, then add a couple tablespoons of sherry, and a half cup of milk. Then take a small handful of cheese and melt it into the sauce. Once the squash is cooked, take it out and smother with the sauce. If you want, you could slide it back under the broiler until the cheese sauce gets a little brown crust on top.
Nicholas H at 12:26AM on 10/10/07
Cut butternut squash into 3/4 inch to 1 inch squares, brush with olive oil. Season with salt, pepper, garlic/garlic powder, and roast in the oven at 475 degrees for 15 minutes. Flip and roast for another 10 minutes. This is really easy and delicious! I only made it twice and it came out great. (Recipe adapted from last issue of Fine Cooking.)
toastykitten at 12:58AM on 10/10/07
How very timely! This is what is recently did with an acorn and butternut squash.
How long does 50 lbs of squash last?
hereandthe at 7:38AM on 10/10/07
I mixed cooked butternut squash with ricotta, an egg, and some parmigiano reggiano, and made tortelloni. Instead of making my own pasta, I took the quickie route and used won ton wrappers. I made a ton of tortelloni so I could freeze and enjoy all winter. To cook, boil for a few minutes and finish in a pan of sage brown butter.
Kerosena at 10:47AM on 10/10/07
I think it could be interesting to experiment with squash desserts-- loaf cake, cookies, et cetera. I think it could work well in most recipes calling for pumpkin, though you'd probably have to fiddle with spices.
Christina at 5:18PM on 10/10/07
you could send some to me! I love butternut and acorn squash and have a hard time getting it. Yes it's true!
Last thanksgiving I had to go to 4 different stores in order to get 2 butternut squash. I was beginning to think each store in town was only given one!
My favorite way is to cut the squash in half, remove the seeds, place upside down on a baking sheet in a small amouth of water and roast until tender. Scoop out the flesh and mix by hand with butter, cinnamon and brown sugar (leave some lumps of squash). Do this the day before thanksgiving then the next day you can reheat in the oven with the dressing, rolls, pies etc. and the sugar gets caramelized - oh so good!
SayWhat at 6:26PM on 10/10/07
Every chance that the squash looks dencent and I have access to an oven (which is not that often) I love to cook squash. My absolute favorite is to cut the squash in half place on baking sheet (I have been known to nuke the squash first so it is slightly soft and easier to cut), a little butter, a little salt, and brown sugar. I usually add a little more sugar and butter when it is almost done to the rim of the squash. Yummm... I wonder if there was any squash on today's plane?
enjyns at 7:46PM on 10/10/07
I would roast it and freeze some of the puree.
My fave butternut things to do -
Roasted halves with cinnamon, brown sugar and butter.
Peeled, diced and roasted with a touch of real maple syrup and butter.
Anything you do with sweet potato puree can most likely be done with butternut squash puree - including a mock sweet potato pie.
Butternut squash risotto - there is a great recipe at marthastewart.com.
Butternut squash ravioli - lots of recipes around for those; both using fresh, homemade pasta or gyozo skins.
chiff0nade at 4:26PM on 10/11/07
I started my festival of squash for the season. Try 150 to 200 pounds of heirloom squashes and pumpkins. I will be posting new recipes weekly for the next, oh, three months. I'll be cooking different varieties like Turks Turban, Delicata, Sweet Dumpling, Long Island Cheese, Muquee de Provence, Hubbard and some kind of Hubbard called a "Red, Warty Thing" that weighs about 30 lbs. Also have a "One Too Many" squash. Stop by and see what's cooking. More recipes will be added weekly.
Current ones include a Fall Minestrone, Red Rice with Squash, Cranberries and Pecans, and a Souffle.
ExpatChef at 1:52PM on 10/12/07
Roasted squash makes a great filling for burritos or enchiladas (especially those dipped in red chili sauce).
Marc at 2:28AM on 10/13/07