Help: Squash Recipes Wanted

Squash Soup

2 tbsp olive oil

2 celery stalks(diced small)

2 carrots(peeled & diced)

2 Parsnips

2 sweet potatoes (peeled & cubed)

1 butternut squash (peeled & cubed)

2 cloves minced garlic

1 diced onion

1 Tbsp Montreal steak spice, 1 tsp cumin, 1 tsp celery seed

1 lg carton chicken stock



Saute garlic, onion and celery in oil. Add spices. When clear and sticky, add vegetables and stir till covered. Add chicken stock and cook until the vegetables are soft. Mash when cool then puree in the blender. YUM!


…and it freezes beautifully!

So, this isn't so much a recipe, but since your squash experience is limited, here's what you can do, for sure with acorn squash, and I've been told others: Poke it with a fork a few times and put it in the oven for an hour or so (until it's soft). That's it! Cut in half, scoop out the seeds, then scoop out the squash, and eat! I just had it last week and added only cinnamon. It has its own sweetness, so you could add only salt instead for a good flavor.

I used to fight with cutting raw acorn squash. That's the usual way to make it--cut in half or in chunks while raw, scoop out the seeds, put it face down on a baking sheet with a bit of water in it. Cook for about an hour. Turn over and maybe add butter, cinnamon, etc. to cook a bit longer. But raw acorn squash is so firm it's hard to cut.

Cooking them whole is SO easy and tastes just the same. Adding butter is delicious, but unnecessary. (Note: poking with the fork is really important. I've heard they can explode otherwise.)

Enjoy!

Peel and dice butternut and mix with a little brown sugar, butter and salt to taste...Bake in single layer in cookie sheet, stir half way through cooking. Bake time about 25-30 minutes. Yum!