I bought about 20 dollars of squash -- that's 80 POUNDS of squash for only 20$. That is such a boost for my winter food storage and my vegetarian leanings.
Also, try to make sure that you buy dessert pumpkins for your halloween decorations - that way you can eat them up after the festivities are over - Another Re-Use idea!
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| Halloween Pumpkin -- soon to be pie and roasted pumpkin seeds |
Of course then the question becomes - What can I make with all this squash?
A few Lessons Learned for Preserving and Using Winter Squash:
1. It is sooo hard to peel fresh squash. I found that if I cut it up and baked it at 350F for just a few minutes (maybe 10-15) it was much easier to peel/cut the skin off, but still remained firm enough to pan fry (per recipes below). One exception - that large green hubbard squash in the far left of the photo above was impossible to chop up before it was cooked. I tried everything and finally just lowered the oven rack and cooked it WHOLE until I could get a knife through the outer skin. It was delicious btw, dense and smooth.
2. Some recipes call for pureed squash others for pan frying - so I chose to preserve equal amounts of pureed soft squash and cubed firm squash in my ziploc freezer bags.
3. Whole squash will keep at room temperature for a long time. I had some of them on the counter for a month or more before I used them and they were still good - no signs of mold. In other words, you can buy in bulk when they are on sale and safely process them over time.
We have tested a bunch of recipes:
1. Butternut Squash Parmesan Dip - I enjoyed this the first night and then was tired of it when no one else really liked it and I had to finish most of it myself over the next couple days
2. Butternut Squash Pasta - I was in a hurry when I made this and the squash should have been softer, but it was pretty good and the kids ate a bunch. I will make it again, but try a different fresh herb instead - probably a blend of rosemary and thyme.
3. Lentil Salad - This does not actually call for squash, but my friend served it with squash and it was yummy. I copied her and enjoyed it again at home, especially the spicy zip. I need to cut back on the spices next time though, particularly the cayenne pepper, so that it is more palatable for the kiddos.
4. Squash Curry - It is no secret that I am a HUGE curry fan, all varieties. It may be my all time favorite meal. I have only tried one squash curry variation so far and their are lots more online. They all look delicious to me. I loved the variation that we tried.
5. Butternut Squash Hash - This has been the family favorite so far. I cannot share the exact recipe because it came from one of my friend's books I think, but the one I linked with is similar. It was simple and delicious. I love the egg for added protein and nutrition instead of meat.
6. Their are tons more squash recipes that I want to try - Winter Squash Fries, Squash Lasagna, and squash chili.
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| Pumpkin cranberry bread |
The family favorites for using squash are (of course) the sweet variations.
1. Pumpkin Cranberry Bread - I have made this with both frozen pumpkin and frozen squash - both were delicious and gobbled right up. I made 4 loaves for the Christmas party at church and not a morsel remained. A very good way to use squash.
2. Pumpkin Pie - Big sister A claims that this is her favorite kind of pie. It works well with winter squash or pumpkin
3. We are planning to try this pumpkin gingerbread some time soon too.
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