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What do I do with these?

post #1 of 8
Thread Starter 
What do I do with these? I found them at the farmers market and they were so cute. I don't even know what kind of squash it is.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #2 of 8

looks like "Gold Ball Squash" - summer type, not a good keeper, works a lot like zucchini - make a good soup bowl (g)

 

see the bottom of

http://www.melissas.com/Products/Products/8-Ball-Squash.aspx

post #3 of 8

WOW, Miss KK, not only do those little squashes look cute, but tasty as well.

I like to grill my summer squashes, in fact we had a small amount of

grilled veggies and steak leftover from the other night,

so I Incorporated that into a green salad along with some local tomatoes for lunch yesterday...

very taste with a good vinaigrette 

post #4 of 8

Those are perfect to stuff and bake in the oven Kouk'. Use whatever stuffing you like. 

 

post #5 of 8
Thread Starter 
Oh that's a good idea!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 8

They look like a cook candidate to do a crab stuffing in. I do the same thing with chayote squash and they turn out great.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #7 of 8

Squash are divided into two groups, summer and winter; summer because they are eaten early in an immature state, winter because when they are ripe with a good hard shell, they will last well into winter when stored in a temperate (50° F to 55° F) dry place.

 

There are many varieties of summer squash or squash that are consumed in a small and immature condition. They are generally divided into four groups; crookneck, straightneck, scallop and zucchini.

 

Here are two recipes that i have saved long time ago.

Summer Squash Hot Salad

Suitable for vegetarians

 

Serves 4
  • 5 yellow squash
  • 1 cup frozen green soybeans
  • 1/3 cup chopped red pepper
  • 1/3 cup chopped onion
  • 2tbls chopped basil
  • 2 tsps butter
  • 2 tsps lemon juice
  • 1 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
Cut the squash into small chunks.
In a saucepan full of water place the squash, green soybeans, onions and peppers.
Bring to the boil and cook for 10 minutes.

 

Drain the vegetables.

 

Mix the remaining ingredients together in a bowl before pouring over the vegetables.
Toss the vegetables until they are all covered with sauce.

Squash Risotto

If you omit the bacon and use vegetable stock instead of chicken this recipe is suitable for vegetarians.

 

Serves 4
  • 1 squash or pumpkin
  • 2tbls olive oil
  • 1 chopped onion
  • 2 garlic cloves
  • 115g streaky bacon
  • ½ cup Arborio rice
  • 750ml or 3 cups chicken stock
  • 40g parmesan cheese
  • 1tbsp fresh parsley - chopped
Salt and pepper for taste
Skin and seed the squash and cut into small chunks.

 

Pour the olive oil into a frying pan.
Cook the onion and garlic for 2-3 minutes.
Add the bacon to the frying pan and continue cooking until bacon is ready and onions and garlic are brown.
Add the squash to the frying pan and cook for 2 minutes.

 

Add half the stock and the rice stirring all the time.
Put the lid on the frying pan and simmer for about 20 minutes.
As the water is absorbed by the rice you will need to add a little more stock.

 

After 20 minutes add the rest of the stock and allow the mix to cook for another 5 minutes.
Lastly stir in the parsley and parmesan cheese.

 

Have a good cooking time

post #8 of 8
Thread Starter 
Thanks Miguel!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
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