SQUASH!

danibabs

Just wondering what everyone's favorite ways to cook squash is, mostly the cold weather variety (basically anything besides zucchini and summer squash). With fall weather settling in I want to incorporate more squashes in my diet, and while I like the taste and texture of pretty much all of them that I've tried, I have little experience preparing them myself.
Thanks in advance!

Jenn97355

Hi! Since we have tons of it growing, we have been eating a lot of this...almost everyday. Yesterdays had pine nuts and olive oil. Last week, sauteed lightly in butter. My husband likes me to put organic smoked bacon bits in it. I also use it in Veggie Lasagna. Honestly... I am getting sick of it already.

Last year my friend had an abundance of Zucchini from her garden, & after eating enough to last me a year or so, I dried it in a food dehydrator! Then I put it in a 1/2 gal jar, & put it on my pantry shelf! I add it so soups and chowders just like dried mushrooms. It's an amazing use of something I hate to can or freeze because it gets slimy!

The winter squashes I cut in half, seed, drizzle olive oil on, and use as a soup base for a nice thick winter soup :-)

Clew

Have you tried spaghetti squash? I love it. It has a fun texture when cooked (it breaks into strands, hence the name) and with a splash of tomato sauce it's a very low calorie yet super satisfying side dish or even main meal (just add lean meat or cheese or portobellos or whatever)

Super easy to prepare - cut in half, scoop out the seeds, put about 1/4 cup of water in the hollowed out center and nuke for about 8 minutes or until the flesh separates into strands.

kimjoan

Butternut squash has become one of my new favorites! Easiest way, and my fav, is to peel it with a good sturdy potato peeler, cube it, coat with a tiny bit of olive oil, salt and pepper and roast in the oven at 425 until fork tender. You can also mash it - cook the same way and then mix with a bit of fat free sour cream, a pinch more salt and pepper and a tablespoon of parmesan cheese if you like - may need to add a bit of fat free milk to get it to a creamy state. Really yummy!

SweetPandora

Spaghetti Squash and Pumpkin Seed Pesto

Loaded with folic acid, potassium, vitamin A, and beta carotene, spaghetti squash is an excellent low-fat alternative to pasta.

1. 4 1/2 lb (2 kg) spaghetti squash
1/2 cup (125 mL) unsalted pumpkin seeds, toasted
1/2 cup (125 mL) fresh basil or spinach, minced
1 large garlic clove, minced
1 Tbsp (15 mL) lemon juice, freshly squeezed
1/4 cup (60 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt
Sea salt and freshly ground black pepper to taste

Preheat oven to 375 F (190 C).
Cut squash in half and scoop out seeds and fibrous strands from the centre, lightly brush with olive oil and place face down on a cookie sheet and bake for 40 minutes or until tender.
When cool enough to handle, scrape with the tines of a fork all around the edge of the spaghetti squash to shred the pulp into strands.
Pesto
Combine pumpkin seeds, basil/spinach, garlic, and lemon juice in food processor fitted with a metal blade. Whirl until processed to a paste, scraping down the sides occasionally.
While machine is running, gradually add oil in a thin steady stream until blended. Add a little more oil if you prefer it a little thinner. With a few quick pulses add the zest. Add a little salt and fresh pepper to taste if you wish.
Add pesto to cooked squash and toss together to evenly coat. Serve with a little freshly grated orange zest on top, if desired. Serves 4 as a main course or 6 as a starter.
Each main course serving contains:
207 calories; 3 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 17 g carbohydrates; 3 g fibre; 183 mg sodium

I'm having this for dinner this evening, I can't wait.

I also use spaghetti squash instead of pasta with homemade sauce. Very low in calories and so satisfying.

I prefer to cook the squash in the oven.

Karen

StacySkinny

Wow, good question! The only type of squash I've tried have been yellow summer squash and zucchini. I usually put those in my stir fries or in veggie soup. I don't think my grocery store even caries any other kind - I'll have to keep an eye out for more varieties.

Sumatra

I LOVE squash, all types of squash, but I really LOVE winter squash, more than summer.

Here's one of my favorite Butternut recipes, I'll add more when I find them.

2 Tbsp minced fresh parsley
1 Tbsp olive oil
4 Garlic cloves, minced (we like it really garlicky)
Salt - just a pinch
Pepper - if you'd like
3 1/2 lbs butternut squash peeled, seeded & cut into 1-inch cubes
1/3 cup grated Parmesan cheese (I usually use just a little less)

I put it all directly into a 2qt dish, mix to coat squash well and bake uncovered at 400 degrees for about 50-55 min. or until squash is tender.
SOOOOOO YUMMY!!!

Sumatra

OH, I just remembered this one, it is absolutely addictive, it is a curry squash soup and can be made with Butternut, Acorn or Hubbard squash, or probably a combination of them. I usually use butternut because I usually have it on hand all winter. Winter squash by the way, keep very well. If you see a good sale, stock up they last for months!

Curry Squash Soup
2 Tbsp butter
2 Tbsp extra virgin olive oil
1 large onion, sliced (about 1 cup)
2 tsp curry powder (I usually double this, but I like a LOT of flavor)
5 lbs Butternut, Acorn, or Hubbard squash, peeled & cut into 2" pieces (about 11 cups)
6 cloves garlic (I usually use at least 8)
3 cups chicken broth (I use organic, low sodium)
1 1/2 cups water
1 teaspoon salt
3 2-3 inch cinnamon sticks

In a 4 quart Dutch Oven, heat butter & olive oil over medium heat. Add sliced onion & curry. Cook & stir for 5 minutes, or until onion is tender. Add squash pieces & minced garlic. Cook uncovered for 10 minutes stirring occasionally. Add chicken stock, water, salt & cinnamon. Bring to a boil; reduce heat. Simmer, covered for 25-30 minutes or until squash is just tender. Remove and discard cinnamon sticks. Using potato masher, mash mixture.
Serves 8-10

stringcheeze

I love roasting them in the oven.
Take one squash of your choice (acorn, butternut, delicata, sweet dumpling, etc), and slice in half from stem to stern. De-seed and place halves in a oven safe dish that will fit both comfortably. Drizzle each half with extra virgin olive oil and rub all over. Sprinkle with a bit of salt, fresh ground pepper, and garam masala (an Indian spice) and a bit of cayenne pepper if you like it spicy. Place in a oven at 350 and bake until done (usually 30 - 50 minutes depending on the size of the squash). Let cool a bit, scoop out flesh, and serve (or use as a bowl for something else like chili).