Topic: Squash anyone?

[loz]

Has any one any ideas of how else I can use squashes?

I'm not keen on pumpkin pie, and there's only so much pumpkin soup and squash curry that I can eat.

I've tried it roasted (good) and baked in it's own shell (lovely).  Mash is good too, but I just need something different to finish off the last two

Loz

[Mimi]

Have you tried it as chips Loz??? Scrumptious  :-*

[wattapain]

hi loz, there is a recipe in hugh fearnley whatsisname's river cottage cookbook which stuffs bby pumpkins or squashes with gruyere cheese and cream. I tried it once and it was absolutely delicious. I have the recipe at home. I'm at work right now - I'll post it later ( after a few hours sleep  ::) ).
Terri  :D

[NattyEm]

mmmmmm I saw the program with that on, would love the recipe.

We like it roasted too, Either cut up into chunks or a whole squash with the seeds scooped out depending on the size and shape of it.  Drizzle a little olive and rosmary oil over and a good dose of black pepper. The little ones we tend to roast with the skins on and scoop out the flesh after as they are a pain to try and peel.  (they also make the cutest lanterns!)

[Svea]

one of my alltime favourites, also works with squash, of course - i use butternut all the time for this:

Pumpkin Risotto

Serves 4

2 garlic gloves, peeled and crushed
25g / 1 oz salted butter
2 teaspoons olive oil
6 shallots, peeled and finely chopped
500g/18 oz pumpkin, peeled deseeded and chopped
350g/12oz risotto rice
1 litre/1 3/4 pints hot vegetable stock
Sea salt and freshly ground black pepper
A handful of fresh flat leaf parsley, chopped
4 tablespoons of grated Parmesan

Fry the garlic in the butter and oil until coloured. Add the shallot and pumpkin, and cook gently so that the latter softens.

Add the rice and stir to coat in the pumpkin mixture. Add ladlefuls of hot stock one at a time, stirring continuously, until it is all used up and the rice is creamy. This should take about 18-20 minutes.

Stir in the salt and pepper to taste, then the parsley and the Parmesan.

Cover for one minute to allow the rice to rest, then serve at once on warmed plates.

Source: Ursula Ferrigno, Truly Italian (Mitchell Beazley)

[Doris_Pinks]

Squash and carrot puree is a good one to go with a roast dinner, or squash and roasted red pepper soup. ( is my fave at the mo!)
We also roast ours,  sometimes with garlic and olive oil and black pepper and crushed corriander seeds. Love it!

[wattapain]

Hi loz, here's the recipe as promised

Whole pumpkin baked with cream

1 medium (3-4kg! ) pumkin or several small squashes ( 1 per person)
 up to 500g Gruyere cheese, grated (depending on the size of the pumpkin.
up to 1 litre double cream ( I always use creme fraiche instead of cream)
a thingy of butter
salt & pepper


Slice the top off the pumpkin or squashes 3/4 of the way up & retain; this is your lid.
Scoop out all the seeds and fibres.
Place the scooped out pumkin on a baking tray or in an ovenproof dish (which must have sides to catch any leaking cream - an accident that shouldn't, but can, happen).
Put enough grated Gruyere into the cavity to fill it about 1/3 full, then pour in the cream(or creme fraiche) until about 2/3 full. Add a few gratings of nutmeg, a little salt and plenty of black pepper. Throw in a thingy of butter and bake in  a fairly hot oven(190 deg C) for 45 - 80 mins dep on the size of the pumpkin. Test for doneness by removing the lid and poking the flesh from the inside. It should be nice and tender. At this point the skin may be lightly burned and the whole thingjust beginning to sag a little bit.
Be wary, when the pumpkin is really soft and cooked through, there is a real danger of collapse. The larger the pumkin, the bigger the danger. Don't panic if it happens - it will look a bit deflated but will still taste delicious.

Serve small squashes individually in bowls, with spoons to scoop out the flesh. Serve the larger one by scooping plenty of flesh and the creamy cheesy liquid ( the Gruyere cones out in lovely long messy strings) into warmed soup bowls. Either way serve piping hot.


I tried this with a smallish pumpkin whic served 2 of us and was quite filling, but it would be really nice with baby pumpkins or small squashes. And it really is absolutely delicious.

Hope you enjoy it

Terri   :)

BTW the post wouldn't accept a k**b of butter it became a' thingy '  :D

[aquilegia]

I use them in smallish chunks, mixed with other veg and roasted, served with pasta, bread, salad, whatever. Or cooked (sometimes with parsnip) in a tomato sauce and served with pasta.

[gavin]

Pumpkin/Squash and smoked haddock - gorgeous combination.

When kids are getting fed up of soup, I'll make one with an undyed "yellow" fish added - rekindles their interest no end.

All best - Gavin

[wattapain]

Gavin that sounds absolutely divine.
Smoked haddock's my absolute fave fish and I love pumpkins & squashes too so I will def give that a go.
BTW just love your site - it was the first one i found when I first got the lottie last summer - helped me loads and led me to A4A - brill.
thanks a lot.  :-* :-* :-*
Terri

[loz]

Thanks all for your ideas

I am going to try them all!

Next year I will be growing quite a few differrent types, so I'm sure the more recipes I can get the better.

Loz

[aquilegia]

another thing i just thought - add them to rattatouie. or curries (they seem to work really well with cumin - sweet and spicey. yum!)

Svea - that rissotto sounds lovely. I've got that book too. Why have I never made it?

[Svea]

aqui,

that book is food p0rn! seriously. (this is what a chef who lived with us dubbed it) the most gorgeous receipes, making your mouth water.
give it a try.

svea

[loz]

OK, I'll calm things down a bit, B4 you all get carries away with the food porn bit!

Small (6 in) pumpkin
1 onion, sliced
2 cloves garlic, sliced
2 tsp ground coriander
2 tsp paprika
2 tsp ground cumin
1 tbl sp (rounded) ground almonds
1/2 tsp fresh Thyme, chopped
salt and pepper
Egg (to glaze)
8 oz pastry (shortcrust or flaky)

Roll the pastry to fit a dish

Peel, cube and steam the pumpkin until nearly tender, retain the cooking water to use as a stock.
Fry the onion and garlic and add the coriander, paprika and cumin.  Add the almonds and fry for a couple of minutes.
Gradually stir in 5-10 fl oz of the reserved stock.  When thickened and creamy add the thyme and pumpkin.

Season and place in an ovenproof baking dish.  Top with the pastry, glaze and bake for 30 mins at 200C, gas 6

Serve with a chilled white wine


Loz