Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 Ghislaine wrote: > She also had a bumper crop of squashes. Any idea what to do with > them? I don't actually own Sally's book. I just borrowed it though > interlibrary loan. Three weeks was just not enough time with it! Kris rreplied: > > What kind of squashes? Ghislaine responded: > One kind looks very much like a pumpkin, the other is > green/yellow/orange with vertical ridges all the way around. I'm not > quite sure how to describe it. I don't know what they are called. They sound like winter squashes, so recipes for butternut squash or acorn squash should work. I love to make curried squash with a meaty squash like butternut - Brown a pound of ground beef and a medium chopped onion. While the meat is browning peel the squash, take out the seeds, and cut into chunks. When the beef has lost it's red color, sprinkle with a teaspoon or so of curry powder, add the squash chunks and a bit of water. Cover and simmer until squash is tender. Mash with a fork. Add sea salt to taste, and enjoy. If the squash doesn't lend itself to peeling, I cut it in half, take out the seeds, and cook in my steamer until tender (maybe 20-30 minutes). Then season with some butter, honey, cinnamon or nutmeg, and serve the squash halves. You could take a spoon to the cooked squash halves and dig out the flesh and season if you want to be bothered. Kris Quote Link to comment Share on other sites More sharing options...
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