The Poultry Keeper

Lisa · Posted: Fri Oct 14, 2005 10:21 am Post subject: Help - what to do with squash?

I've started getting an organic veggie box delivered (since the allotment has been a bit of a disaster this year). A big "Thank You" to whoever mentioned River Nene some time ago. (Think it might have been NannyP?) The service is great and we're really happy with the quality and taste of the food. The mushrooms are divine...

Anyway, my problem is.... I've got a squash! At least that's what it said it was on the list. Its round and orange and looks like a small pumkin Razz

But I haven't a clue what to do with it. Never cooked one before.

Anyone got any nice recipes they can recommend?

Knobby · Posted: Fri Oct 14, 2005 10:34 am Post subject:

For some reason ive got loads this year Wink

I dont cook with them, but they do make nice autumn displays !!

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

Well, wash your squash
Before you squish your squash

Wink

BBC Squash recipes

Knobby · Posted: Fri Oct 14, 2005 11:14 am Post subject:

Mmmm...................

Onion, squash and honey beer stew, served with a crispy pork chop

Sounds very nice ! Very Happy

Lisa · Posted: Fri Oct 14, 2005 11:21 am Post subject:

They ask for butternut squash. Can I use the other sort instead then, in any squash recipe? I have no idea if they take the same amount of cooking time Confused

Aussie Chick · Posted: Fri Oct 14, 2005 11:39 am Post subject:

Can you post a pic?

I'm guessing its not a butternut??

CP · Posted: Fri Oct 14, 2005 11:45 am Post subject:

This one's on the River Cottage website.

http://www.rivercottage.net/recipes/recipe.jsp?ref=recipes.200309011350

Never tried it myself.

Aussie Chick · Posted: Fri Oct 14, 2005 11:48 am Post subject:

I've made that. Bloody Beautiful mate!!

Heather · Posted: Fri Oct 14, 2005 2:26 pm Post subject:

Lisa pretty much any squash is interchangeable , I have used butternut squash in a pumpkin recipe before- the flavours might be slightly different (and some better than others) but the texture is pretty much the same - the only exception to that is spagetti squash (for obvious reasons )

Does it look Pumpkin shaped with a slightly strange stalk ? It might be Turks Turban

If you look here http://www.organiccatalog.com/catalog/index.php?cPath=21_22_43_114 there is a whole list of squashes - might help you identify it !

Knobby do you really grow them and not use them - they make lovely chutney and soup and roasted etc .

If you don't like them you could always cook them for the chooks !! Shocked

unless they are the ornamental gourd sort of course !

Heather · Posted: Fri Oct 14, 2005 2:54 pm Post subject:

Roasted Pumpkin soup with melting cheese (serves 6)
I have also made this lots of times without the cheese and cut down the fat content - still very good !

1 pumpkin (or squash) weighing 3- 3.5 lbs
1 tbsp groundnut oil
1 Lge onion finely chopped
1 1/2 pts of vegetable stock (or chicken)
15 floz whole milk
1 oz butter
freshly grated nutmeg
salt and pepper

To serve
4oz of Gruyère or fontina cut into 1'4 inch dice
you can also add some extra grated cheese croutons , parsley and crème fraîche

Preheat oven to gas mark 9 / 240ºc

Begin by cutting the pumpkin/ squash into 8ths then scoop out the seeds with a spoon . Brush the surface of each piece with the oil and place on a baking tray, season well with salt and pepper and pop in the oven to roast for 25 - 30 minutes or until tender when tested with a skewer.

Meanwhile melt the butter in a large pan over a high heat, add the onion, stir it round until it begins to colour at the edges- turn the heat down to low and allow to cook very gently for about 20 minutes.

Then remove the pumpkin from the oven and allow it to cool . Add the milk and stock to the onion and leave them on low to come up to simmering point . Next scoop out the flesh of the pumpkin with a sharp knife and add it to the stock etc seasoning with nutmeg and more salt and pepper if you think it needs it ( it probably will) Let it all simmer for about 20 minutes .

Next puree the soup - It may need sieving as well depending on how fibrous the pumpkin/ squash was .

when you are ready to serve the soup reheat gently - but don't let it boil , finally stir in the diced cheese and serve !

Heather · Posted: Sat Oct 28, 2006 11:34 am Post subject:

Bump for OMot80s

Itsybitsy · Joined: 11 Feb 2006 Posts: 1357 Location: Leicestershire

Roast with tomatoes. Cut into mouthful sized chunks (peel & deseed up to a point first) add tomatoes cut into quarters or chopped tinned, sprinkle over basil, salt & pepper, a drizzel of olive oil (that's more for if you are using fresh tomatoes) & roast in the oven, great if you're on a diet - you can eat as much as you like! Sprinkle of grated cheese on top for last few minutes, any squash will do, I've used 3 different varieties, butternut is the most solid.

Or squash soup, - squash, onion, garlic - well any root veg as well if you have them, vegetable or chicken stock, cook on top of stove, liquidize, or process or mouli, check seasoning - eat, all yummy & low cal.

Itsybitsy

Old Man of the 80's · Joined: 22 Apr 2006 Posts: 305 Location: Wittering, UK

CP · Posted: Sun Oct 29, 2006 1:48 am Post subject:

Shame you're not nearer OMofthe80's as I had to BUY one on Friday to make a Halloween scarey face lantern! Shocked

Old Man of the 80's · Joined: 22 Apr 2006 Posts: 305 Location: Wittering, UK

I could have posted them, but imagine the charges for shipping a 25lb pumpkin!! Shocked