Have you ever wondered what the heck you're supposed to do with squash, other than steam it with butter and brown sugar and eat it? Personally, I don't like squash that much when it's prepared that way. And yet, squash is so nutritious, and is so good for you in the fall/winter.
For the past year or two, I have been looking around for delicious ways to prepare squash. Here are two that I have found:
cream soups. You take vegetable broth and steamed butternut squash and blend them up in a blender to create a soup base, to which you add vegetables and spices/any other thing that you like in your soups or stews.
And this one, from my mother-in-law's cookbook:
Spaghetti-squash casserole.
1 pckg stovetop or generic boxed stuffing, prepared. (Any flavor works, but we stick to herb or onion and mushroom to minimize meat-eating.)
3 cups steamed spaghetti squash (could be one whole one, or half-- it varies with the squash, lol).
mix 'em up, bake them for 10 minutes at 350 in a casserole dish.
Yum. Even squash haters will like this one, I think.
OK, now it's your turn-- squash recipes, anyone??
6 comments:
Try a stew with butternut squash, turnips, potatoes, and beets. Sautee a bunch of onion, garlic, celery, and carrots in olive oil (with salt, pepper, fresh rosemary, thyme, and oregano). Add cubed potatoes, turnips, squash, and beets; sautee for a while. Add water and a bouillon cube (vegetable bouillon if you don't go for the meatish kind). Cook for maybe 45 minutes, maybe an hour. It's really yummy.
I like to saute yellow summer squash, but other than that and pumpking pie I just don't like the taste of squash.
That sounds good, Tom. MMMM.
Janell, I sympathise.
Oh we LOVE squash! With yellow and zucchini squash, try slicig it up alond with some potatoes (making litle disks) and fry them up with olive oil and some seasoning.
Mmmmmmm good!
Sorry for all the typos... breastfeeding and typing sometimes don't mix! lol! ;)
Here's another one --I just got it from the mormonveg list:
Pumpkin and White Bean Soup
4 cups chopped pumpkin, butternut squash, or other winter squash
1 medium sized onion, sliced
1 jalapeno pepper seeded and minced
1 cup sliced celery
2 gloves garlic, minced
1 Tbsp minced fresh ginger root (I used 1 tsp powder)
6 cups stock or water
1 Tbsp minced fresh parsley
1 Tsp fresh thyme leaves or 1 tsp dried
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground allspice
1 cup finely chopped kale (I doubled this. It's one of the healthiest
greens you can eat!)
1 can cooked white beans
Saute vegetables in water or oil. (I use Braggs Liquid Aminos)
Saute over medium heat for 7 - 10 minutes until vegetables are soft.
Add stock or water and seasonings to the saucepan. Simmer
for about 20 minutes, stirring occasionally. Add kale and beans to the
pan
and cook for another 5 - 10 minutes. Serve immediately. Serves 8 - 10.
Haven't tried it, but it sounds good.
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