October 2016 Cooking Challenge: Squash

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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:


 
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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.  

 
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Joined May 28, 2015
 
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!
 
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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.
 
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Squash in the oven - scoop seeds before or after cooking? I've always done before.

mjb.
 
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Scoop seeds, cut side down in a pan with a tiny bit of water to help steam the inside, when tender flip and fill, I prefer butter and brown sugar.
 
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Joined Apr 25, 2014
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


 
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Pumpkin beer - great idea to use it with a flatbread!  Reminds me of Indian naan with the orange cauliflower, looks a bit like a curry.  Really challenging to cook with an ingredient you're not keen on. Looks good to me!
 
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Thanks! Oh yeah this was grilled on a clay pot grill with hardwood lump. Full blast all the time no vents no lid, like cooking on a rocket stove.
 
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Beautiful! I love the sear on the pork and the caramelization on the roasted veg. And your plating is really nice. I think I need to make this!
 
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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!
 
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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

 
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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......
 
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