Wednesday, November 11, 2009

Winter Squash Wonderland

Here's what I've been up to.  As you see we have a lot of eating to do.  Hurray for Beta Carotene and tons of vitamins and minerals! Actually what I really want is the Vitamixer,  I saw the demonstration again this week at Costco and the guy even remembered me from last May! Am I that easy to spot?(Crazy screaming children, pigtails, high heels) Yup.

Anyone have any favorite recipes you'd like to share that have winter squash in them? Can't wait to use my new cookbook Justin got me for my Birthday(can't find it on goodreads).  These squash were also totally dirty when we got them so Justin painstakingly washed them one by one.  We must have hundreds because we ended up with 300 lbs of them. We have Butternut, Buttercup and Acorn which is a pretty great variety and have very different flavors and textures.  They can be kept for up to 6 months in a cool, dark, dry place so it looks like squash for dinner every night until about March.  Easy, yummy, and healthy. 


Paige said...

Did you grow ALL these squash yourself? And I've never heard of Buttercup squash. What's it like? Also, how do you preserve squash so it doesn't go bad over the months?

Tracie said...

I have a yummy squash/cornbread stuffing recipe I got from Paige. I like it best with zucchini, but I tried it the other night with acorn squash and it was still good. I'll email it to you.

I would love for you to post some of the squash recipes you have, b/c I love to buy it when it's on sale, but sometimes get bored of just eating it the normal way. Please share!

Amelia Hohl said...

It will stay for 6 months in a dark, cool and dry place. You don't need to do anything else except just check periodically that one isn't rotting and spoiling the whole bunch. That's just winter squash, not summer. Buttercup is drier and sweeter. Best served in soups, pies or with lots of toppings to replenish the lack of moisture.

sbt said...

where did you get all those squash Amelia??

Sarah said...

I recently made Alton Brown's butternut squash soup and it was really good. I doubled the ginger b/c I love ginger. Sorry I can't find the printed recipe.

I also tried the squash and kale bread pudding recipe in the November Bon App Mag. I thought it was good but Devin wasn't so big on it. But now I have an affinity for kale with grilled onions.

With the acorn you could try roasting it with coconut oil, salt and curry powder.

Ina Garten also has a good butternut squash roast with butter, brown sugar and pepper. Yum!

Here it is: