Re: Squash
Harry Keane
news:7u89e551gg0st9p2n...@4ax.com...
>
> As part of my drive to eat more seasonally I've taken on squash.
>
> However, all I can really think to do with them is bake them (there's
> a kabocha baking in the oven, hollowed out like a jack-o-lantern and
> full of butter, herbs and seasoning).
>
> Any other suggestions?
I've been adding pumpkin to stews, just throw in a few large chunks about 15
minutes before the end of cooking; I've also made chestnut and pumpkin soup,
as we visited what used to be an old sweet chestnut plantation and collected
a couple of bags of nice shiny nuts. Like you, I've baked some pumpkin in
the oven along with parsnips and whole carrots, to accompany a roast. Apart
from that, no other ideas...
--
Harry Keane
purplehaze
"Snowleopard" <winter...@gmail.lair.com> wrote in message
news:7u89e551gg0st9p2n...@4ax.com...
>
> As part of my drive to eat more seasonally I've taken on squash.
>
> However, all I can really think to do with them is bake them (there's
> a kabocha baking in the oven, hollowed out like a jack-o-lantern and
> full of butter, herbs and seasoning).
>
> Any other suggestions?
Someone suggested chucking it into a risotto just before cooking time was up
the other day.
No idea what it would be like though as I can't stand risotto at the best of
times.
Hazel, the not very helpful
Baz
<winter...@gmail.lair.com> wrote:
>
>As part of my drive to eat more seasonally I've taken on squash.
>
>However, all I can really think to do with them is bake them (there's
>a kabocha baking in the oven, hollowed out like a jack-o-lantern and
>full of butter, herbs and seasoning).
>
>Any other suggestions?
I made some really nice Cream of Squash soup recently
--
Baz
zol
news:57fie51b15206lhm4...@4ax.com...
one of my favorites!
zol
Richard Sherratt
<winter...@gmail.lair.com> wrote:
>On Wed, 28 Oct 2009 23:58:19 -0700, Baz
><bazjellore...@yahoo.co.uk> said
>Thanks for all the suggestions!
>
>Mind, it is hard to beat one just baked, with bacon...
One of my favourites is a baked, filled butternut pumpkin [1]
Take half a butternut pumpkin and scoop out all the seeds.
Cook up the filling from minced beef, a diced tomato, diced onion and
celery, leftover cooked rice, herbs and spices, some liquid (water,
chicken stock, ...), whatever takes your fancy. Enough to make a
slightly sloppy filling.
Fill the pumpkin half.
Sprinkle over with grated parmesan and breadcrumbs.
Cover with foil and bake for 20 to 40 minutes at 180C until done.
Remove the foil at the end of the cooking to get the cheese and
breadcrumbs golden brown
The juices from the filling soak through the pumpkin while it's
cooking. Yum.
One half per person is a hearty meal. The pumpkins here are about 30cm
long.
[1] since when did they get called 'squash' in the UK?
--
Richard.
1999 Scapin Pro Team/2008 Record
__o
_`\(,_
(_)/(_)
Mack A. Damia
<winter...@gmail.lair.com> wrote:
>
>As part of my drive to eat more seasonally I've taken on squash.
>
>However, all I can really think to do with them is bake them (there's
>a kabocha baking in the oven, hollowed out like a jack-o-lantern and
>full of butter, herbs and seasoning).
>
>Any other suggestions?
Ever had squash or pumpkin bread?
Quite good, buttered with a cup of tea or coffee.
http://www.foodnetwork.com/recipes/alton-brown/pumpkin-bread-recipe/index.html
http://www.cooks.com/rec/view/0,194,140183-236205,00.html
--
mad
helgaleena
wrote:
> "Snowleopard" <wintersnow...@gmail.lair.com> wrote in message
Pumpkin plus tomato = OTP. Basis for all couscous stews. It finds
its way into so much when i tire of pies and muffins. Very nice with
sauteed onions and peppers also.
helgaleena weighs in