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Tracy_K's picture

Squash (post #58561)

Hey all--

It's getting to be that squashy time of year again, from what I can tell. Coming from a family that doesn't eat squash, in any variety, I have no idea how to prepare these interesting veggies.

Already a big fan of zucchini... I have tried a few squashes in the last couple weeks, largely due to the semi-monthly produce delivery. I tried acorn squash (stuffed with apples & pears and baked... too bland & stringy, loved the stuffing) then I got some unidentifiable yellow kind of squash (crookneck? summer squash?) that unfortunately went rotten before I could use it, now I have a butternut squash which I think I may make into a gratin (or mean's balsamic roasted squash... isn't that butternut?).

Anyway, let's post some squash recipes! And favorite kinds of squash, and why. :-)


Astrid_Churchill's picture

(post #58561, reply #1 of 16)

I like squash souffle, from the Joy of Cooking. Simple souffle base with sliced or diced squash, and a generous amount of black pepper and served topped with butter. This is best with yellow summer squash, IMO, and tastes similar to corn if the squash is fresh. Also the New Mexican calabacita, a mixture of squash, onions, roasted green chile, corn and tomatoes which is simmered until it thickens and then a mild white cheese is stirred in. This is better done on the stovetop, IMO, than baked as you can control the amount of liquid by reduction.Most of the winter squashes are very tasty simply sliced in half and baked cut side down in the oven with a little butter or oil. Bake at medium temp. until well browned and tender. Usually you can eat the whole thing, including the skin, or scrape out the inside and mash. Add some roasted pine nuts, or cheese, and butter.

Big_Daddy's picture

(post #58561, reply #2 of 16)

Try this, Tracy, its as delicious as it is easy to make. It's also disgustingly healthy. Low in calories and practically fat free. The more you eat you more weight you lose :)

b Creamy Potato-Squash Soup

* 1 rib celery, minced
* 1 medium carrot, minced
* 1 large onion, minced
* 2 tablespoons olive oil
* 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes
* 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
* 1 teaspoon crushed red pepper flakes
* 3 1/2 cups boiling water (plus additional for thinning if desired)

Heat the oil in a heavy saucepan and cook celery, carrot, and onion over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash and potatoes. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.

Add salt to taste.

Based on a recipe from Willinger’s cookbook Red, White & Greens.

Tracy_K's picture

(post #58561, reply #3 of 16)

Thanks BD!! My poor SO is coming down with a cold, it's grey and rainy here... this sounds like it would hit the spot for dinner one night this week.


cam14's picture

(post #58561, reply #4 of 16)

Tracy here's a recipe for you to try, I make a big batch and freeze without the cream.

Butternut Squash Soup with Smoked Bacon & Parsley

2 1/4 lb. Butternut squash
8 oz. Smoked streaky bacon
3 1/3 oz. Unsalted butter
1/2 onion coarsely chopped
2 garlic cloves coarsely chopped
1 3/4 pt. Chicken stock
1/4 pt. Milk
5 Tb. Chopped flat-leaf parsley
3 1/2 fl. Oz. Double cream plus more for garnish
2 slices white bread
salt and pepper

Peel squash, cut in half, deseed and chop coarsely. Peel onion and garlic and chop both coarsely.

Cut bacon into lardon strips and cook gently in a dry frying pan until nearly crisp and fat has run. Transfer bacon to a plate and reserve. Keep the pan with fat to cook the croutons later.

Put butter in a large saucepan together with the squash, onion and garlic and sweat gently until soft. Add bacon, pour in the stock and bring to
the boil. Then lower the heat and simmer for 20 min.

Add milk and 3/4 of the chopped parsley, then season with salt and pepper. Raise the heat, bubble briskly and remove from the stove.

In a blender or processor, puree soup in batches, returning each to pan. Bring back to a simmer and stir in the cream. Season, to taste.

Make the croutons: cut the crusts off the bread and cut in 1/2 inch dice. Fry these until crisp in the bacon fat, adding butter to the pan if there is insufficient fat.

Ladle the soup into bowls and garnish with a swirl of cream, the croutons and the remaining parsley.

Note: this is my favorite squash soup: I make it in big batches to freeze. If I'm freezing, I do not add all the bacon when I puree. I save some and add them to my bag of croutons which I also freeze. When I'm ready to eat, I add some cream when I'm reheating and a handful of the mixed bacon & croutons.
"Serves 4"

Gretchen_'s picture

(post #58561, reply #5 of 16)

Look down at my cranberry bean soup recipe. It has buttenut in it. I love all squash--it dresses up so well.

Cooking_Monster's picture

(post #58561, reply #6 of 16)

Not areally a recipe, but spaghetti squash is my favorite - baked, scraped out of its shell, and tossed with butter, black pepper, and parmesan.

It is definitely squash season. Last saturday there was an entire stand of squash with all sorts of varieties I hd never seen. Not just acorn squash, but 4 or 5 different kinds of it. We bought one, as well as something labeled sweet potato squash, just to try it.

Adele_'s picture

(post #58561, reply #7 of 16)

ITA with the spaghetti squash. I have one sitting at home- I'll do it like Cooking Monster or use a marinara sauce, sometimes with seafood.

Other squashes- I bake, but I don't put the cut side down, I leave it up and put butter & diced onions in the center. Then I'll scoop it out, mash it up, put it back in the shell & cover w/breadcrumbs and put under the broiler for a minute or two.

I found it hard to peel them when I made soup last winter.

MadMom_'s picture

(post #58561, reply #8 of 16)

I love the plain old yellow "crookneck" squash. It's great as a casserole (there's always the old standby "Black-Eyed Pea Squash Casserole", plus I like to cook it in chunks, then add tomatoes, onions, s&p, and cheese and bake.) Also like to add it to "pasta primavera" which for me is pasta with every kind of veggie I can find in my fridge.

Big_Daddy's picture

(post #58561, reply #9 of 16)

i there's always the old standby "Black-Eyed Pea Squash Casserole"

It may be an old standby to you but certainly not to me. I love black-eyed peas. Can I have your recipe please?


MadMom_'s picture

(post #58561, reply #10 of 16)

Sorry, sweetheart, but this one doesn't contain blackeyed's a copykat recipe from the Black Eyed Pea restaurant...if you're still interested, I'll post.

MEAN_CHEF's picture

(post #58561, reply #11 of 16)

If you can find it, we discussed pumpkin recipes at length last year. There ARE quite a few good squash recipes.

Big_Daddy's picture

(post #58561, reply #12 of 16)

Rats! Oh well, thank goodness for Hoppin' John :)


CLS's picture

(post #58561, reply #13 of 16)

I like zucchini and yellow crook-neck sliced and sauteed with orange chili oil and garlic and served over rice for a veggie main course.

FlavourGirl_'s picture

(post #58561, reply #14 of 16)

Try this one, Tracy. It is excellent.



1 butternut squash (about 2 lbs.), peeled
2 Idaho potatoes (about 1 ¼ lbs.), peeled
Salt and freshly ground pepper
6 Tbsps. grated Parmesan cheese
1 cup heavy cream
½ cup finely chopped walnuts
½ cup fresh breadcrumbs combined with 2 tablespoons melted butter

Heat oven to 350°. Grease an 8x8 inch (2 quart) glass or ceramic baking dish. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one). Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream. Cover with a layer of potato slices, season with salt, pepper, cheese, and cream. Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash). Press down lightly to distribute the cream and compact the layers. The last layer of squash should be just sitting in the cream, but not covered by it. Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour, 10 minutes.

Combine the walnuts and buttered bread crumbs. Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes. Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin. Cut into 9 squares and serve.

i FC#35, Oct/Nov 99, pg. 37

ehBeth's picture

(post #58561, reply #15 of 16)

marking this so I can find these recipes again to use with all of the gorgeous squash I just brought in from the market

If you can't play a sport, be one.
If you can't play a sport, be one.
Gretchen's picture

(post #58561, reply #16 of 16)

For "marking" do you know about google notebook?  go to google and take a look.