One of the things my mother will do with squash is to hollow it out, and then butter it up (or some sort of low-fat spread that has the same effect) and put some cinnamon on it, and bake it. Then you just scoop it out and eat it. Or at least, she does that with summer squash, and it's one of the only ways I like it. *sheepish* Not sure about other recipies off the top of my head.
Of you're still not sure, I might suggest looking for local food groups that could use donations of food, even if it's just a couple of squash. If they're the size you're saying, then I'm sure that a couple of families could be really happy with them?
Really? Cool - I'd never heard of doing that with summer squash before; my mom does the "bake with cinnamon" method with sweet potatoes, but summer squash usually get the savory side at our house - either the "stir fry/skillet fry" or the "chunk up and cook into spaghetti sauce with a bunch of tomatoes" option. I'll have to give the "bake with apple-cider-spices" method a go - imho very nearly everything is improved with a dose of cinnamon/nutmeg/cloves. :)
Well, I asked my mother for a few squash recipies off the top of her head, and these are what she gave me:
Squash Soup 1 32 oz. box vegetable broth 3 cups water 3-4 cups cubed squash 1 apple (peeled and diced) ½ medium onion (finely diced) 2/3 cups red lentils
In a stock pot, sauté onion in 1 Tbs. olive oil. When onions are translucent, add the stock and water and squash and apple, and bring to a boil. Reduce the heat and simmer for 20 minutes until squash is tender. Puree the cooked squash and add back to the liquid. Add the lentils and simmer for 20 minutes. Can be served with a Tbs./dollop of sour cream in each bowl (or not). Bon appétit!
Baked Squash Cut squash into 1-inch cubes. Put in a roasting pan and drizzle with 1-2 Tbs. of olive oil. Sprinkle with fresh thyme, roast at 350 degrees for 45 minutes. (Alternately, sprinkle with cinnamon and sugar.)
Yum! *scribbles down for future reference* My mom's got a similar stuffed squash recipe that involves rice, green peppers, onions, and hamburger; this one looks like the vegetarian-friendly version... :)
My mom used to do this thing with acorn squash, and it's really simple...cut squash in half, remove seeds, add sea salt and fresh cracked pepper. Put in the oven in a pan of water, cook until a fork goes in easily. Add buttery spread, or alternatively, olive oil and butter buds, shred up with a fork, and eat right out of the shell.
Of you're still not sure, I might suggest looking for local food groups that could use donations of food, even if it's just a couple of squash. If they're the size you're saying, then I'm sure that a couple of families could be really happy with them?
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Squash Soup
1 32 oz. box vegetable broth
3 cups water
3-4 cups cubed squash
1 apple (peeled and diced)
½ medium onion (finely diced)
2/3 cups red lentils
In a stock pot, sauté onion in 1 Tbs. olive oil. When onions are translucent, add the stock and water and squash and apple, and bring to a boil. Reduce the heat and simmer for 20 minutes until squash is tender. Puree the cooked squash and add back to the liquid. Add the lentils and simmer for 20 minutes. Can be served with a Tbs./dollop of sour cream in each bowl (or not). Bon appétit!
Baked Squash
Cut squash into 1-inch cubes. Put in a roasting pan and drizzle with 1-2 Tbs. of olive oil. Sprinkle with fresh thyme, roast at 350 degrees for 45 minutes. (Alternately, sprinkle with cinnamon and sugar.)
Stuffed Squash2 medium acorn squash ( ... )
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