How Do You Eat Your Squash??

[ginger ninger]

I'm roasting mine with some Rosemary, Sage, Garlic and Red Onion (all home grown) with just a drizzle of olive oil, then I'm going to make a risotto with it. Were having home made Rosemary & Garlic soda bread to dip up all the yummy juice....As they say on the advert.
"How do you eat yours".??

[Two_Sheds]

I do love a pumpkin risotto, but tonight it's pumpkin soup. With beans in (White Emergo, shelly beans like butter beans), bit of spice, a chilli, onions, and sweetcorn. Blitz 2 thirds of it, keep one third lumpy.
Lush.
I'm just off for a second helping

[Rhona]

My favourites are; in cubes, tossed with pancetta, pine nuts and sage butter with pasta; second is roasted or steamed then mixed with parmesan and ricotta as a filling for ravioli.

[Hazel at the Hill]

As thick soup - halved, deseeded & roasted, then flesh scooped out and added to chopped onions & garlic which have been on a low heat in a pan. Add a spoon of rogan josh & a couple of pints of veg/chicken stock & simmer.

[di]

Roasted with a chilli drizzle.Curried...make loads & freeze it.
Little ones...think I used Sweet Dumpling last year?...are delicious if you slice the top off,scoop out seeds & stuff with spiced up wild rice...pop the top back on & roast.I used them as a starter for a Pumpkin fest,each person got one each.
The kiddies aren't really that keen...heathens!so for them I chop it into little cubes & cook in with a mince dish.Works equally well with a gravy or tomato based sauce.
Mmmmm.I love squash!...just a shame I had a bizzarely crap year!

[zazen999]

Roasted in olive oil with garlic, cumin and chilli.

Nice ideas here; going to try the rogan josh curry soup one first.

[Two_Sheds]

I just used one of my stripy little pumpkins (Hooligan) and the flesh was really dry ... nice, but dry. I think it would be good in bread...

[Alison]

Not eating mine yet as still on the summer crops but when I do our fav ways are either in a curry or roasted, simply cut in half, scoop out the seeds, put a bit of butter and garlic in the seed dippy bit and roast for up to an hour, brushing the garlicky butter over it now and again. When cooked, scoop the flesh out and mash a bit, mix with cheese and any combination of bacon, chestnuts, mushrooms, peas, herbs etc and put back in the skins. Put a bit of cheese on top and put back in the oven until the cheese is melted. Absolutely gorgeous. Will usually cook a size where half is right for each person so can serve straight on the plate in the skins.

[ginger ninger]

I'm making a sweet pepper risotto (no cheese) and stuffing my small onion squash, then roasting it in the oven, my neighbour is calling round for dinner tonight, so were having it with a (maybe 2) nice ice cold bottle of Pinot Grigio, crusty bread (to dip up with) and good conversation, well yakking about what were going to grow next year

[OllieMartin]

These all sound fantastic, definately pinching some of these.

[HayleyB]

Tonight we have baked squash with potato, cream, mozzarella, sage and oregano to go with pork balls possibly made with chilli and cumin.

Just made a large batch of pumpkin and coconut soup for freezing and have a pumpkin pie in the fridge.

Still got 18 Winter Festivals and 13 Marina Chioggias

[Lizzy]

I love roasted butternut squash, then turned into soup with onion and ginger, a squeeze of lime juice added when cooked, very tasty.

[binley100]

We like it roasted with a glug of olive oil and herbs. Got a recipe for butternut squash and orange cake which could be the next experiment.

[Mac]

We usually roast it then spice it up in soup, but did a squash, chickpea, spinach and coconut curry at the weekend - will definately be doing that again!

[Pumpkin Becki]

At the weekend, I put one of my 'Crown Prince' straight in the oven, whole (approx 180 degrees) for 75 minutes, til it was tender when prodded with a finger.

Meanwhile, sweated some shallots and carrots in a big stock pot with some olive olive.

Took squash out of oven, cut in half, took out the seeds and reserved. Skinned the squash and added flesh to the stock pot along with 2 pints of stock. Seasoned well, and also added half a teasp. of turmeric, same of cumin and dried cayenne powder to taste.

Simmered for another 30 mins, blitzed it with my Sainsbugs basics stick blender (bargain!!) and added another pint of water to get it to the right consistency.

Its yummy!! I've divided it into about 12 portions and popped them in the freezer - keep us going for ages that will!! And as it goes so far, its pretty much zero Points Values (for those Weight Watchers amongst us)

Ohh, I forgot - The reserved seeds get thoroughly washed in a collander and dried with papertowel, put on a baking sheet and seasoned with salt and a little more chilli powder, then popped in the oven (about 180 again) til brown (keep your eye on them - they burn quickly). Eat!!