Winter Squash

I picked up some butternut, dumpling and acorn squashes at the market today. I am thinking I might make a risotto with some prosciutto and pureed squash. I am deciding between saffron + sage or cinnamon + carrot + orange flavors. What do you think?

And what do you do with squash (I bought an awful lot).

quote:

Originally posted by EliseT

And what do you do with squash (I bought an awful lot).

We generally put it in brown paper bags and leave it on neighbors' porches late at night when they are sleeping !!!!


Who knew a few bushes could produce sooooo much !!!!

Elise, I used to do a butternut squash risotto at the restaurant, but I did not puree it. Just diced it into a brunoise and added it at the onset as it takes a long time to cook, as long as the rice. Those nice little cubes look great next to the grains of rice. As for the seasoning, I would leave the saffron to just plain Risotto alla Milanese because of it's delicatness. Sage or finely julienned orange rind would compliment the squash. I just made acorn squash last night with rack of lamb, baked it with a pat of butter in the cavity and some brown sugar (Mom uses maple syrup, I didn't have any) and kept basting it every 10 mins. or so. It was yummy. Try a roasted squash soup.........I'll send the recipe if you need. It involves Grand Marnier, so you know it's DELISH!

You can also use the squash in curries.

Llechef: would prosciutto conflict with the orange rind? I want something exciting but edible.

Elise, I would not pair prosciutto with orange, too conflicting, I would do either one or the other. If you add the orange, do so at the beginning so it'll cook and not be crunchy. If you choose the prosciutto, I would julienne it and add after you've turned off the risotto so it just warms and gives off it's distinctive flavor. A small squish of fresh lemon would be a nice touch to the squash/prosciutto, or perhaps one or two julienned strips of lemon rind. Bueno appetito!

quote:

Originally posted by lleechef

Elise, I would not pair prosciutto with orange, too conflicting, I would do either one or the other.

Does this mean that I should not drink a Pineapple Big Shot with my Chateaubriand?

You can also use extra squash of course for some nice pumpkin bread like recipes

I ended up using chicken broth, prosciutto, a little butter, sage, cinnamon, nutmeg, allspice, finely minced carrots, squash puree, and finishing with a little cream. The first bite was an amazing taste explosion. It was unbelievable how well it turned out. My boyfriend was so impressed. But it was a bit much after a few bites, and neither of us finished it. It was too much like pie-rice. I think I prefer blander side dishes.

Mayhaw: What's a big shot?

A FAMILY FAVORITE IN THE FALL IS CREAM OF WINTER SQUASH SOUP. THIS IS THE ONLY WAY MY TEENAGERS WILL EAT SQUASH AND THEY BEG ME TO MAKE IT FOR THEM. I ALSO LIKE TO STUFF IT WITH SWEET ITALIAN SAUSAGE CUT IN BITE SIZE PIECES AND BAKE IT WITH SOME ROASTED CHICKEN. ACORN WORKS BEST FOR THIS, AND BUTTERNUT FOR THE SOUP RECIPE.

You can substitute other types or a combination of winter squash for the butternut squash. I make this about every 2 or 3 weeks in the winter.

BUTTERNUT SQUASH BISQUE

3 leeks (white portion only), cleaned and sliced
4 medium carrots, peeled and chopped
4 Tbs. butter or margarine (1/ 4 cup)
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
1 – 1 1/ 2 tsp. salt
1/ 4 tsp. dried thyme
1/ 4 tsp. dried marjoram
1/ 4 tsp. pepper
1 cup milk

In Dutch oven or soup kettle over medium heat, melt butter and saute the leeks and carrots for 5 minutes, stirring occasionally. Add remaining ingredients except milk. Bring to a boil; cover and simmer until vegetables are tender, about 45 minutes. Cool until lukewarm. In a blender or food processor, puree soup in small batches until smooth; return to pan. Add milk, stir until smooth and heat through (do not boil). Add salt to taste. Can be sprinkled with chopped chives or parsley before serving. Makes about 3 quarts.
Notes: One large onion can be substituted for the leeks. You can replace 2 Tbs. of the butter with 2 Tbs. olive oil. The milk can be anything from skim milk through half-and-half. My friend uses canned evaporated skim milk and also white pepper instead of regular black pepper. Since it makes a lot, you can freeze it after soup is pureed and before milk is added. Then after defrosting, add milk.

[quoteMayhaw: What's a big shot?


A Pineapple Big Shot is just one of the delicious flavors available from the fine folks at Big SHot Beverages. A local brand (made elsewhere these days, although it used to be bottled in New Orleans) that has been around for a long time. Cheap soda, weird flavors, low price. The label has a photo of the "big shot", guy with a bowler on his head and a BIG cigar sticking out of his mouth. THe Big Shot character is a rider on one of the lead floats in the Zulu Parade on Mardi Gras Morning. The large plastic cigars are thrown from the float to an adoring public

Oh, I've seen that charicature around and didn't know what it was about.

Here is a spaghetti squash recipe I came up with years ago that is always a hit with company. Everyone always asks how to make it.

Cook your spaghetti squash fully using the method you prefer. Remove the seeds, naturally, & then take out all of the "spaghetti." Meanwhile, melt butter in a good size pan & add sliced green onions & saute until soft. Add the squash to the pan & mix around so that the butter/onion mixture is totally combined with the strands. Finish off with salt, freshly ground pepper, and parm cheese. This dish cannot turn out bad & there are no real measurements, so it's easy! Yummmmmm.... Try it, you'll like it!

Welllll......here we are 5 years later. I used search to find this rather than start a new thread. Winter Squash is regaining popularity over the past few years. Breeders are improving older kinds and developing new kinds to feed the demand.

A little background.......Summer Squash like Zuchinni, Yellow, or Patty Pan is generally eaten within days of picking ,,,,in the summer , lol. When we buy it in the winter, it has been shipped in, generally from Mexico. The skin is tender, and generally eaten as part of the squash. Winter Squash takes a few weeks longer to grow, and once you pick it, it keeps for months. Heretage types like Blue Hubbard, kept the old timers feed for 8 or 9 months in the days before refrigeration. The skin is generally hard, and it needs to be peeled during prep. Examples are the aforementioned Hubbard, Butternut, Acorn, Dumpling and Buttercup. There is a fine line between pumpkins and winter squash, and some will interbreed. Jack o Lantern pumpkins generally are not good eating, but lots of others are.

As the fall crop comes in, check your local store for new kinds, and try them. You may decide that you like squash afterall.

quote:

Originally posted by EliseT

I picked up some butternut, dumpling and acorn squashes at the market today. I am thinking I might make a risotto with some prosciutto and pureed squash. I am deciding between saffron + sage or cinnamon + carrot + orange flavors. What do you think?

And what do you do with squash (I bought an awful lot).

Two ways I do squash for my family, although I'm not a big fan.

Acorn squash, really simple, cut in half and trim bottom so it will sit face up nice and level. Four halves in a medium depth casserole dish, add about an inch of water to pan for a water bath. Roast at 375 for about 45 min, or until a knife-point-tender, reduce heat to 325. Add a large pat of real butter, and about two tablespoons of maple syrup, finish in oven for about ten minutes, sprinkle with nutmeg and serve entire 1/2 intact. The squash makes it's own little bowl to hold the yummy butter and syrup as you eat it.

I also make a "butternut squash and onion soup" during the holidays. I make a basic onion soup but with chicken stock instead of beef stock, onions reduced in butter, stock, bay leaves, and a little dry sherry. Then at the last minute, I add prepared and mashed butternust squash to the onion soup, croutons and melted swiss and you have a great twist to a regular dish!

Butternut halves baked with Butter and Brown Sugar/Cinnamon are a frequent Fall and Winter dish here. We will also use the Acorn and Turk's Turban, but Butternut is the best of them!

The bigger Squash..Giant Banana and Blue Huubard and some Pumpkins get cut into managable chunks, Boiled and scraped off the skin...Then done with spices and evaporated Milk, in cassarole or muffin cups or even pie shells for a sweetened cross between a Sweet Potato and a Pumpkin Pie filling. To insure that the 'stringy' nature of some squash will be removed, we use a hand mixer and beat Hell out of the 'mixture' before baking.

I buy some great italian or sweet sauage and I mold this into the cavity after I have cleaned them out, and a little butter or olive oil and salt and pepper( sometimes a little brown sugar) and I bake them in the oven with a little water in the bottom of the pan and my family loves them. I do this with all kinds of different winter squash.....

Here is one of my favorites. Cubed butternut squash, onions, Idaho potato's, garlic, olive oil, rosemary, salt and pepper. Roasted for about an hour at 375 degrees. Goes well with a nice roast beef and Yorkshire pudding.
Made this for my Mom and Dad when I was back on the mainland last September.

I had something interesting a little over a week ago. Not Your Average Joes, a local small chain, serves a few specials besides the regular menu.

The side dish for one is a butternut squash concoction wrapped in a small flour soft tortilla.  I thought "yuch" but the rest of the meal looked good so I ordered it. The waiter said, "good choice, it is the most successful special in our history, and it is going onto the regular menu"

It was good, and I sort of duplicated it at home based on the waiters advice.

Peel, cube and boil squash. Semi mash it (leave it chunky) with some spice. (I used cinnimon and ginger). Wrap it in the tortillas.

Place in oven to keep them warm

(mole?)Sauce is mostly pureed squash with some added water. I added 1/8 cup flour, a dab of butter, a paplano, or ancho pepper processed through a garlic press, and a teaspoon of semi sweet choc chips. Simered for 10 or 15 min. Pour over the wrapped squash and serve. 

EliseT


I picked up some butternut, dumpling and acorn squashes at the market today. I am thinking I might make a risotto with some prosciutto and pureed squash. I am deciding between saffron + sage or cinnamon + carrot + orange flavors. What do you think?

And what do you do with squash (I bought an awful lot).

if you use the prosciutto you might melt the prosciutto fat into a squash soup and then crisp the meat and sprinkle on top. i love butternut squash soup with a thin slice of brie melting on the top.

KonaErnie


Here is one of my favorites. Cubed butternut squash, onions, Idaho potato's, garlic, olive oil, rosemary, salt and pepper. Roasted for about an hour at 375 degrees. Goes well with a nice roast beef and Yorkshire pudding.
Made this for my Mom and Dad when I was back on the mainland last September.

this looks like it would stretch nicely to any combination of root veggie: turnips, rutabagas, parsnips. then any leftovers you could puree with chicken broth and fresh thyme for a soup. top with crispy onions?

Why did you buy alot?  Its on sale, buy alot, what do I do with it........., I hate that.

Half it, put butter and seasoned salt on it and bake it, thats the only way I like it.
You can stuff it with other things too, but I just like it halved and baked.

fabulousoyster


Why did you buy alot?  Its on sale, buy alot, what do I do with it........., I hate that. ..........quote]
 
I grow my own, and sell some at farmers markets.  Although it was not a great year for growing it, butternut is on sale everywhere. In supermarkets it is .50 per lb, and farm stands are selling it for .25, or in one case that I know of 25 lbs for $6. A good deal, and it will keep through Christmas if you don't let it chill. It keeps best as 50 to 60 F.
 

I've grown to love the winter squash -- acorn, butternut, and a small one called Delicata. But I never, ever try to peel a butternut squash. I cut it in half, scoop out the seeds and strings in the seed cavity, place the halved squash cut side down in a baking dish and bake at 375 for 45 minutes to an hour. Let it cool a bit, then scoop out the flesh and add to this recipe for Butternut Squash Soup:

1 TB unsalted butter or olive oil
1 large onion, chopped
1 butternut squash (about 2-2 1/2 pounds) peeled, seeded, and chopped (5 cups) or baked as above
1 tart apple, unpeeled, cored, and chopped
12 whole almonds (I do not add the almonds)
5 cups chicken stock
1/2 t. dried marjoram or 1 1/2 t. fresh chopped
1/2 to 1 1/2 t. curry powder
1 t. or more brown sugar (opt. but I always add)
1/2 cup dry white wine
Melt butter or oil over low heat in a large pot. Add onion and cook, covered, for 10 minutes.
Add remaining ingredients and bring to a boil, lower heat, cover and cook about 20 minutes or until squash is tender.
(Or, add in baked squash and simmer on low for 20-30 minutes). Taste for added salt.
Buzz in the pot with an immersion blender until smooth or carefully transfer soup to a blender and puree until smooth.
Serve hot. Crunchy homemade bread croûtons are nice with this soup.
Suggested variation: substitute an orange, peeled, seeded, and chopped for the apple.

Try Frank Brigsten's Butternut Shrimp Bisque:

www.brigstens.com/recipes.html