More in the saga of last harvests: here's what our wonderful butternut squash vines yielded for us this year, plus a couple that were given away. I'm told they need to spend some time in a sunny windowsill for a few days to "cure" the skin before putting them away in the cellar. Windowsills we've got, sunny they're not, but they've been duly distributed about the house and actually look rather festive in an organic autumnal sort of way.
This many squash will easily last us all winter. I love to make pureed squash with brown sugar and the usual spices. Do you have a favorite squash recipe? I'd love to hear it!
So now all that's left out there is parsley and oregano. And the parsley's going to have to come in soon.
Tales of emerging growing things and notes of encouragement are hereby solicited from denizens of the southern hemisphere!
9 comments:
I subscribe to a daily email called hungry girl (healthy cooking and eating), and just a couple of days ago she posted a recipe for butternut squash fries! I've been looking for a replacement for potato fries, and I'll give them a try. Here's the recipe:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!
You are so lucky. I didn't eat butternut squash for over a year because I thought you weren't supposed to eat it on South Beach, and I just found out it's ok for once in a while. I love it, so I'm excited.
I'm just starting to exoperiment with cooking squash. I can't believe I've never cooked with it before now. I'll have to check back and see what yummy recipes you get from other readers.
Ok, do I ever!
This is my favourite recipe from my Mum. Pumpkin (in Australia we don't call it squash) & Coconut Soup. Ohhhh yeah!
I won't write out the whole recipe, because I'm sure you can adlib. But the main ingredients are; squash made tender in chicken stock, cumin spice (this is a must), splash of coconut cream added at the end.
Muy deli! Enjoy!
Wow, that is a lot of squash! In case you don't see my response to your comment on my blog, in addition to the soup, I did a butternut squash risotto recently that was fabulous.
The soup and the risotto are the only two recipes I've tried so far, so we need to branch out. I'll be checking back too. :)
Cyndi, Candice, Alysha, yum! Many thanks, duly noted, and I'll try to let you know when I've tried your ideas!
Barbara, Kalyn, I hope you're still watching this space. And if you haven't already, check out Alysha's sausage & butternut soup!
I have no recipe contributions but I just wanted to say that I love this picture. There's something so pretty and festive about them all lined up (and I love how the wine bottle has snuck it's way into the photo. It's like it has a secret yearning to be a squash!) You could even make up a little story, like here's the Butternut family reunion group photo and the wine was just passing by and decided to jump in the shot for kicks!
Oh Pat, I hope by now you're used to my weird sense of humor!
Lynne, I hope there are some children in your life to have lots of fun listening to your little stories!
Look at all that butternut, yumm! I also have a butternut squash risotto recipe, mine has chicken and fresh sage too. Recipe is here;
http://cookingchat.blogspot.com/2006/11/butternut-chicken-risotto-with-fresh_15.html
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