Squash- Tips and tricks.

Squash, often overlooked in grocery stores or only used during the holidays.  A lot of the time when I do see a squash in people’s fridges it has been there for weeks maybe months on end looking pretty; Till of course it gets to mouldy and needs to be thrown away.  Even though I love squash, I even find myself passing by the brightly coloured display next to the onions and potatoes.  Why? because they take FOREVER to cook.  You don’t need to keep a constant eye on them, and it surely takes no effort.  However for some reason it taking over an hour to roast seems painful; When I can just eat something at that very moment, or at least sooner.
Lately I’ve been buying squash though.  I’m starting to make myself eat more of a variety while I am at home, instead of waiting till I go to work.

In this entry I’ll be posting: different ways you can cook a squash, different types of squash, and different ways to enjoy it.

There are many types of squash, most can be prepared the same way.  However there is one in mind where roasting seems to be the only way.  The squash I’m talking about is the spaghetti Squash! When cooked it creates a stringy texture which gives it the “spaghetti” appearance.  The best way to cook it I find is by roasting.  Once cooked you can do whatever you want with it.  Saute in a pan with butter and seasonings, put it in a salad…you name it.
A list of some other squash are: Butternut, acorn, buttercup, red kuri, turban, etc..  The list could go on but I think you get the hint there are many.

For roasting you could cut the squash in half, take the seeds out and rub flesh with salt, pepper (whatever seasoning you like) and some oil…sometimes I like to use maple syrup.  Place them on a baking sheet flesh facing down and roast in oven at 350 degrees till somewhat soft. Then turn squash over so flesh is facing upwards.  Place back in often till finished cooking, this will give it a nice flavour and should be slightly golden.
Another way you could roast is by peeling and cutting the squash into chunks, and boiling the pieces in salted water like you would a potato. Once almost cooked, strain water.  Coat in oil and seasonings, place on baking sheet and roast at 350 degrees till golden.
To saute and caramelize them in a pan you would first have to boil it the same way as you were to roast them.

**Tip** By placing flesh face down first it gives a “steaming” effect.  This will allow it to cook before it starts to burn, same goes for boiling first.

There are many things you can put squash into, including desserts and lattes!  One of my favourite ways to enjoy squash is in pasta. A creamy non tomato based lasagna is so delicious when squash is involved, same goes with ravioli. Another way to enjoy it is in salad, caramelized squash with a fantastic vinaigrette based salad can be to die for.  How about a vegetarian sandwich? Soup, everyone loves a butternut squash soup.  It’s also really enjoyable stuffed inside some pork tenderloin with cranberries.   Heck, I even enjoy squash on its own. In fact I ate spaghetti squash today for lunch, with just some salt and cracked black pepper on top. Sometimes it’s nice keeping it simple, that’s for sure.

Well there’s my rant about squash, I hope you learned something from it!

Oh and to everyone in Nova Scotia right now, hope you’re enjoying the blizzard!  …Because I’m not.

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Some squash for you!

 

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