Tuesday, May 22, 2007
I Feel Squashy
Hi guys, I was lost in Blogging Slackers Land but now I am back. Since Chantel asked for information on Rosemary, it reminded me that I have always wanted to start applying squash to our diets, but I have no idea how to go about doing it. What are good kinds of squash for a beginner to buy? Then, once you buy them, what do you do with them? How do you know when they are ripe? Any information on the subject would be greatly appreciated.
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5 comments:
I really don't have squash knowledge, but I buy zucchini and squash somewhat frequently. I grill them or sautee them with EVOO and s & p. I slice them in nice big slices on a diagonal. I worked with a teacher once who put fresh squash sliced like sliced pickles on salads. It was good!
I heard about spaghetti squash one time but didn't really like the taste, but if you want to try it, usually there is a sticker right on it telling you how to cook it. It's cool.
I asked my sis-in-law who is an amazing cook and has served me squash before. Here are her two cents: I buy buttternut squash. I never check for ripeness because they all seem to be the same, and they keep in the fridge for up to a month. (Kind of like pumpkins.) I peel them first with a peeler, then cut them in half, scoop out the seeds, and chop them into cubes. You can boil them like in a sauce (like I do for my beans) or you can toss them with a little olive oil, salt, pepper and rosemary and bake them on a cookie sheet in the oven on 350 until fork tender. That's my favorite way. I like using the leftover roasted squash in soups.
Butternut is a great, tasty squash. I have also cooked it and mashed it just like potatoes. With a little salt and pepper or butter, it is pretty good. Butternut is a winter squash meaning it will stay good for a long time.
I really like crookneck squash. It is a summer squash so it should be cooked fairly soon after buying or picking. I like to grow my own because I think the younger it is, the more tender and tasty it is. If the squash has a lot of bumps on it (i.e., like a Thanksgiving decoration) and thick skin, it means it is older and not as tender.
I second the other entries as far as how to cook them. I have also steamed squash.
I also like butternut squash. My roommate in college used to cut it in half lengthwise, put it face down in a baking pan with some water in it, and cook it in the oven until tender. Then she would put a little butter or olive oil on it and s & p. That was pretty tasty.
Wow, I didn't know squash could be so versatile! Thanks, guys. I have just one question: what is EVOO?
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