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October 2016 Cooking Challenge: Squash

5K views 48 replies 11 participants last post by  kaneohegirlinaz 
#1 · (Edited)
Pumpkin, butternut, delicata, acorn, kabocha, spaghetti - so many varieties, and so many ways to prepare them.

Squash can be summer or winter, sweet or savory. Squash can handle spices or stand on its own.

Looking forward to seeing some pumpkin bread, muffins, pie ... or roasted butternut soup, stuffed delicata, maybe curried red kuri! or zucchini, if that's the squash that's in season for you.

Let's get cooking!

Here's what I saw today that inspired me - all grown on a nearby farm:


 
#6 ·
Stuffed Acorn Squash

Tomato, farro, garlic sausage, parsley, sage, garlic, and a large acorn squash.


I halved the squash, removed the seeds and baked cut side down in a baking dish with a little water until tender. I chopped and fried the sage, added minced garlic and chopped tomatoes. Then I diced the sausage and mixed with cooked farro, chopped parsley, and the tomato mixture. Finally, S and P on the squash, stuffed it, and baked until hot an bubbly. I decided at the last minute to top with some grated parmesan.

 
#7 ·
Stuffed Acorn Squash

Tomato, farro, garlic sausage, parsley, sage, garlic, and a large acorn squash.


I halved the squash, removed the seeds and baked cut side down in a baking dish with a little water until tender. I chopped and fried the sage, added minced garlic and chopped tomatoes. Then I diced the sausage and mixed with cooked farro, chopped parsley, and the tomato mixture. Finally, S and P on the squash, stuffed it, and baked until hot an bubbly. I decided at the last minute to top with some grated parmesan.

Gorgeous colours!
 
#9 ·

This photo of my garden plot was taken about a month ago, after a big windstorm blew over one of my trellises and flattened some of my roma tomatoes. All that leafy green in the foreground is from two healthy squash plants, acorn and spaghetti. Stuffed acorn squash is a favorite, as is squash soup.

I may actually get motivated to get an entry in this month, it has been a while.

mjb.
 
#12 ·
I hate all gourds but pumpkin seeds are okay I guess. I made this "naan" with some stale pumpkin beer I had in my growler from the weekend, greek yogurt, salt, sugar, yeast.

Plating is kind of rubbish because I burned my hand on a cast iron skillet handle. (note to self get real oven mitts)

On top I brush it with butter and za'atar, some cucumber raita, roasted orange cauliflower and pumpkin seeds


 
#18 · (Edited)
I hate all gourds but pumpkin seeds are okay I guess. I made this "naan" with some stale pumpkin beer I had in my growler from the weekend, greek yogurt, salt, sugar, yeast.

Plating is kind of rubbish because I burned my hand on a cast iron skillet handle. (note to self get real oven mitts)

On top I brush it with butter and za'atar, some cucumber raita, roasted orange cauliflower and pumpkin seeds
I also dislike most gourds. But it looks like you have done a good job here! I like the za'atar and roasted orange cauliflower. Recipe for roasted orange cauliflower please!
 
#19 · (Edited)
Thanks for the squash idea, it got me jump started into practicing gnocchi again. Mine are usually a little toothy but at least they're homemade. This combo is a bit old school but:

Butternut squash gnocchi with shallots, mushrooms and spinach; fried sage

Parmesan crisp with black pepper and piment d'Espelette

 
#20 ·
Finally made my way to the shops and squash season seems to be over....

The gem squash were looking old and yellowish, there was no pumpkin, so I had to go for butternut....

Now I need to decide what to do with it.

I was thinking of doing something on the BBQ, but it is way above 40 oC here (between 100 and 110 F for the metrically challenged), so I may have to rethink this.

Ah, decisions, decisions......
 
#21 ·
Well, Like @MillionsKnives I'm not a fan of squash - except for marrow! I think that in the US its called summer squash? At any rate, it seems to be available most of the year in the UK. I've always loved its subtle fragrant taste. A lot of people hate it it and consider it watery and overblown. But to my mind its open texture soaks up flavour much better than the tight fleshed courgette (zucchini).

I made this dish using dried limes. In case you don't know of them they are dried whole (the black round things in the photo) and can be used intact or ground.

Firstly, this is what in the UK is called marrow:


And here is the dish: Yukon Gold potatoes, charred red peppers and marrow, turmeric, dried limes, tomato:



 
#22 ·
Finally made my way to the shops and squash season seems to be over....

The gem squash were looking old and yellowish, there was no pumpkin, so I had to go for butternut....

Now I need to decide what to do with it.

I was thinking of doing something on the BBQ, but it is way above 40 oC here (between 100 and 110 F for the metrically challenged), so I may have to rethink this.

Ah, decisions, decisions......
Gosh! I can't imagine it being so hot. I'd just wilt and die. Butternut is very versatile. I like the idea of charring it on the BBQ...
 
#23 ·
Thanks for the squash idea, it got me jump started into practicing gnocchi again. Mine are usually a little toothy but at least they're homemade. This combo is a bit old school but:

Butternut squash gnocchi with shallots, mushrooms and spinach; fried sage

Parmesan crisp with black pepper and piment d'Espelette

I'm admiring that sage and parmesan crisp. Nice!
 
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