My mission? To get you fired up about good food and give you the tools to make it yourself. Hello Sue, I love your recipes and your excellent tips! My mom would always cut up acorn squash into cubes and boil it, skin and all, then drain when tender and put butter, salt and pepper to taste. If you get a squash with little blemishes and discolorations, you can eat it without peeling.
One of my favorite things to eat! I still do it occasionally. Thanks so much for information regarding squash etc. I am from South Africa been in the States happily. Miss certain items and that is a pumpkin we used to enjoy. Sliced sprinkled with butter , sugar and cinnamon. Have never seen them in California. I love your blog keep up the good work. Happy Thanksgiving. Really a nice post! This is very helpful. Keep up the good work. I wanted to know if you have any recipes or ideas for quick-pickling winter squash.
You can eat winter squash raw, so I assume that if you cut it into thin sticks, spiralize it, or whatever, you can quick pickle it. Check out my post on How to Quick Pickle Anything for ideas on simple pickle recipes. Hi, Sue. I have a tip to share. I use my pumpkin cutter those jagged edge knives with the orange plastic handles to cut up squash. The blade goes through the squash easily, especially for the initial cutting.
There is less chance of cutting yourself during the first part of prep. I enjoyed this post and appreciate all the tips and guidelines for cooking all the different kinds of squash.
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Pinterest Facebook Twitter Yummly. Sue Moran The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. You Might Also Like.
Wild Rice and Carrot Soup November 25, June 26, Fried Cabbage and Bacon Slaw July 9, My daughter had two Carnival squash on her front porch for Thanksgiving display. I wound up with them and cooked per this recipe. Did anyone actually make this recipe? All of the comments just seem to say about how good it looks.
Can anyone say how it came out, and if any tweaks were needed to the recipe? Jump to Recipe Print Recipe. Print Recipe Pin Recipe. Servings 4. Preheat oven to degrees. Cut squash in half from stem to stem and clean out the seeds and strings.
Place each cleaned half, cut side up, in an oven-safe baking dish. Drizzle one teaspoon maple syrup inside each half. Sprinkle with cinnamon and nutmeg if desired. Loosely cover each half with aluminum foil and bake in the oven for minutes until squash is soft all the way through. Remove foil and add one quarter of chopped walnuts to each squash half. Coat the walnuts and cut surfaces of squash with the sweet butter sauce. Bake for an additional 10 minutes uncovered.
Cut each half into 2 or 3 slices and serve hot. Replace butter with 1 tablespoon extra virgin olive oil for vegan option. Bake in a degrees F degrees C oven until it begins to soften, approximately 30 to 45 minutes.
The squash is done when you can easily insert a fork into the the skin or flesh and shred the flesh into spaghetti-like strands. To make sure the squash is done, rinse a few strands under cold water and taste.
They should be absolutely tender. Because of its soft skin, the summer squash does not need to be peeled. Before cooking the squash, prepare the squash as instructed below. Cut the squash in half and remove the seeds with a spoon. The squash can then be quartered, cubed, sliced, grated, or left in halves and then cooked.
Yes, you can eat raw yellow squash. It should be noted, however, that the smaller the squash, the less bitter and more sweet it will taste. It can be used it savory or sweet dishes, just cut it up and toss it in.
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