we have too many squashes! Help!

[tigereye]

Any cool recipes? I have some nice squash soup recipes... but would appreciate any other options/ideas?


I have 2 butternut and 1 acorn - usually I bake those. I also have 2 little patti pan squashes, 1 spaghetti squash and another one whose name I forget.


thanks!

[The empressof all]

1. They'll keep for a while

I have kept Spaghetti Squash in a cool dark place for months....

[tigereye]

2. dark night of the squash soul!

:D

[GoCubsGo]

19. It freezes well after cooked.

Since I cook for one, I freeze a lot of stuff. I will place cooked spaghetti squash in a Ziplock bag, squeeze out as much air as I can, and pop it in the freezer. Acorn and butternut also freeze well after being cooked and pureed.

I like spaghetti squash tossed with some olive oil, garlic, basil, sliced olives, and sharp, crumbly cheese, like feta, cotija, or gorgonzola.

[tigereye]

23. that sounds good!

[TreasonousBastard]

3. Make pies. Cut the acorn in half, clean the seeds out and...

stuff it with sausage and rice. Bake until done.

Get another 30 pounds or so of various squashes and cook 'em up. Clean the cooked glop out of the skins and freeze what's left over after making pumpkin ginger pancakes, pumpkin cupcakes/muffins, pumpkin bread...

Then use the frozen stuff to make pumpkin pies, pumpkin pancakes... all year long.

(Note that the big orange Halloween pumpkins make lousy eating. Cheese pumpkins and other squashes are what is used in the best pumpkin pies, soups, muffins...)

[tigereye]

10. never thought about freezing them...

thanks

[Blues Heron]

4. roast those seeds!!

a little butter, 325 ten or fifteen minutes - yum! It's amazing how many seeds you get out of even a small butternut squash!

[elleng]

5. Here's one, maybe.

Short Ribs in Broth With Squash and Shiitakes

http://www.nytimes.com/2010/10/13/dining/13pairrex.html?ref=dining

[Denninmi]

6. Martha Stewart's butternut squash and sage lasagna

I've made this several times, and it's fantastic.

When I looked at the recipe just now, I remembered why -- lots of butter, cream, full fat cheeses.

Definitely NOT low calorie.

http://www.marthastewart.com/recipe/butternut-squash-and-sage-lasagna

[tigereye]

11. ooh, that's a good one, thanks!

[Warpy]

7. Pattypan squashes are summer squashes and will need to be eaten

within the next couple of days. It they're large, you can stuff them. If they're really small, you don't even have to peel them to eat them.

Winter squashes like butternut and acorn are keepers and will likely last in a cool, dry place for weeks. Spaghetti squash is kind of in the middle, although I've managed to store them for a month or more. Mold is your big enemy for all of them, so store accordingly.

My favorite way to eat winter squash is cubed, steamed until barely fork tender, then tossed with melted butter, snipped parsley, salt and pepper.

[tigereye]

12. yeah, I have baked them before with good results - but I've never had this

many (from the CSA farmer's boxes..)

[Warpy]

14. Well, there's always squash pasta, squash ravioli filling

(just use winter squash in anything that calls for pumpkin), squash soup, squash tempura, and that horrible stuff mothers used to make on Thanksgiving with the mini marshmallows on top and that no self respecting kid would ever eat.

[tigereye]

16. actually we had some excellent squash casseroles with and without marsh-

mallows at my son's school Thanksgiving Feast. I even made one, kind of against my better judgment. I was pleasantly surprised. The kids loved it!

[grasswire]

8. I would freeze some of it. If I had any freezer room.

My freezer (admittedly just the top-of-fridge size) is filled with many bags of frozen raspberries, halved red plums, blueberries, sliced apples for pies, greentomato enchilada sauce, green tomatoes halved, diced peppers of various kinds, eggplant cubes, and more.

I am now out of room. There are squashes in the garden and I wish I could freeze some.

[TreasonousBastard]

9. Last year I had so many squashes to freeze I bought another freezer...

a 5 cubic foot one for about 150 bucks at K-Mart. Worth every penny.

It's now full of frozen squash goop, along with gobs of frozen stuff I found on sale. And some meat.

(Comes in real handy when Blue Bunny ice cream is on sale)

[tigereye]

13. frozen squash goop!

:rofl: That's what I'm afraid of! (just kidding.) :D

[japple]

15. I just made soup using a one-year old butternut squash that I

harvested from a volunteer plant in my flower bed. It has been sitting in the kitchen for at least a year. For the soup, I sauteed lots of onions, garlic, celery and one red bell pepper in olive oil & butter. Then I added peeled/diced squash, chicken broth and salt. After the squash cooked down, I added curry, cumin, garam masala, pepper and 1 can of coconut milk (not cream). I blended it with a hand blender. It wasn't as thick as I'd have liked (probably too much chicken broth), but it is delicious. I put a container of it in the freezer and we'll see how it holds up.

[tigereye]

17. that sounds good- I wouldn't have thought they would last for a year, though.

:wow:

[matt819]

18. My kitchen looked like a science fiction horror movie

The invasion of the butternut squash. It was a bit overwhelming. I gave some of it to the community kitchen, and I suspect I'll be delivering more. All I've done so far is bake and then eat or use the squash in squash muffin recipes (cooks.com and such).

[GoCubsGo]

20. I'm envious!

I love butternut squash, and winter squashes, in general. Baked, soup, roasted, raviolis, in stews... I'd share my favorite butternut squash soup recipe, if only I could find it. :-)

Try cubing, tossing with some olive or vegetable oil, and roast it at 400F until soft. Yummy! Even better as a mixture with other root vegetables. And, you can take that a step farther by pureeing them with broth and to make a delicious soup. If you make the soup, be sure to roast it with some rosemary, bay leaves and thyme, and stir in a little sour cream or plain yogurt before serving.

[tigereye]

25. I did roast em with some cumin and ginger and then added em to a rice

and chicken curry dish with spinach. Very nice.

[GoCubsGo]

27. Found it! (My favorite soup recipe)

I'll just post the link to it: http://www.epicurious.com/recipes/food/views/Fabios-Creamless-Creamy-Squash-Soup-104547

Check the reviews for modifications. I usually use broth, rather than water. I sometimes add feta cheese and chopped bell peppers to make a soup version of the Moosewood Cookbook's "Arabian Squash Casserole", which is excellent, BTW:

http://www.globalgourmet.com/food/special/2000/katzen/casserole.html#axzz13U6eBgqh

[tigereye]

24. muffins, that's a good idea...

[Tsiyu]

21. I add to the cubed crowd

Cubed, coated (olive oil, herbs, butter if you like) then roasted butternut is good mixed in rice or cous cous.

I usually like to save a couple of garden butternuts til thanksgiving when they're harder to find and priced higher. But I gave all mine away...didn't grow them but was gifted them.


I do have three french summer squash I need to use soon, maybe roasted stuffed - they take a long time to cook but are similar to patapan.

[tigereye]

22. so I looked around and used a recipe that combined baked cubed butternut

bhasmati rice, sauteed chicken breasts, onion and peppers, and spinach and combined. I added some cumin and coriander and ginger. Very tasty.


This recipe also sounded very good. http://www.countryliving.com/recipefinder/curried-butternut-squash-rice-3005#

[NEOhiodemocrat]

26. The butternut squash will keep for months

I put mine in the cellar and have them until April or so. My daughter in DC apartment (real warm, not much heat control) manages to store them on the floor of her kitchen for 6 weeks to two months and makes soup and squash casserole with them. I generally bake them, but have made a pork, squash, potatoe stew that was pretty tasty.