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Pumpkins and winter squash

(21 Posts)
NannysCrazyCreatures Sat 16-Nov-13 16:31:33

JessM another tip for pistachios - open the easiest one and use one half of the shell to prise the other ones open grin

Grannyknot Sat 16-Nov-13 08:18:06

Roast butternut as an added layer in meat lasagne (I think I should credit Jamie O for that tip). Delicious.

Pumpkin - or sweet potato for that matter - is also very tasty in a curry, and it looks good in the dish - lovely chunks of yellow or orange warmth.

Atqui Fri 15-Nov-13 09:25:29

Roasted red pepper and butternut squash soup. A 'no points' weightwatcher staple ! Also good roasted and served with fresh coriander.

12Michael Fri 15-Nov-13 07:25:57

I like to do my own casserole/stew in the slow cooker, apart from the main ingrediants I use worcester sauce and tomato puree, plus himalayan pink salt and pepper plus herbs , I was told by someone to add cummin and it gives it an extra bite.
The cumin is not to hot , but makes a warm meal.
Mick

Stansgran Sat 09-Nov-13 20:51:15

Just been sent an entertaining foodie blog from Slate which talks about
Hubbard Blue and the only way of getting into it is dropping it several times from the top of the basement steps.

JessM Sat 09-Nov-13 19:56:53

Got another kind of pumpkin - its called a Queensland Blue, and its big and ridged and slightly deflated looking. Extraordinary looking.
www.johnnyseeds.com/p-5732-queensland-blue.aspx

MargaretX Fri 08-Nov-13 19:41:03

I asked my Californian friend how to make that butternut squash and she said just cut it in half lengthways, remove seeds, and lay on a baking tray cut side up, with potatoes to bake until its done.
A dollop of creme fraiche and that's a good meal. We had it today.

Riverwalk Fri 08-Nov-13 19:08:06

No thumbnails Jess you hold them between thumb and forefinger then in the upright position crack them gently between your front teeth, remove kernal with tongue and withdraw husk .... it's a swift one-handed movement grin

ffinnochio Fri 08-Nov-13 19:05:24

Thumbnails or teeth Jess. Bit of a fiddle, but I don't like eating the casing, although some people do. Good fiber I believe.

JessM Fri 08-Nov-13 18:32:57

And then what do you do with them ffinichio ? Eat em as you would pistachios , deploying thumbnails?

ffinnochio Fri 08-Nov-13 18:14:31

Yep. Easy. I do it with my butternut squash seeds.

I've tried various spices (cumin, a bit of salt or sumac is good to mix in) - but don't like the sweet suggestions I've seen in recipes.

Wash
Dry
Oil pan with a little oil/butter
Toast and toss - add additional flavours if you fancy it.

I don't soak beforehand.

Cooking triangles of roast butternut squash with feta tonight. Black pepper + salt. Topped with grated cheddar cheese. Good with salad.

JessM Fri 08-Nov-13 18:02:09

Pumpkin count up to 7 - we are getting overrun (we live in a flat) so time to make soup. Seems a pity to throw away the seeds - has anyone tried toasting them and is it too much of a fiddle to bother?

JessM Wed 06-Nov-13 18:09:51

well I guess it popped up somewhere by accident as mutations do, but whether recently or not I don't know. I like the sweet starchy kinds myself I have to say.grin

FlicketyB Wed 06-Nov-13 17:49:40

Yes, it is very curious, no idea why or whether it was natural or breed in. It is not strong in flavour, but is good for bulking up stews or, as I said, as a low calorie alternative to spaghetti and other pastas

JessM Wed 06-Nov-13 12:33:59

Amazing mutation flicketyb the one that causes that spaghetti effect

Icyalittle Wed 06-Nov-13 12:25:52

I have a lovely recipe for Squash Gratin (originally called Psyche's Marrow, it came from the Hungry Monk) but I do it with pumpkin or any other squash too. It makes a lovely supper on its own, so great for vegetarians, or a non-meat day. You sauté chunks of squash with onion, garlic and sprigs of rosemary, add some tomato paste, soften in the oven, then top with a bechamel sauce sprinkled with Parmesan and bread crumbs.

FlicketyB Tue 05-Nov-13 18:11:52

I make lots of different soups; butternut and ginger, butternut and lentil, use it in stews, as one of the vegetables in a roast vegetable platter, in Thai curries. I saw a recipe for pumpkin scones this weekend.

I grow vegetable spaghetti, you roast it cut in half and face down on a tin and when it is cooked and the seeds have been removed the contents are scooped out with a fork and come out in strands like spaghetti. A marvellous alternative to spaghetti/noodles/pasta when you are on a diet (esp 5/2 diet).

whenim64 Tue 05-Nov-13 15:58:29

We have same as Jess describes, roasted pumpkin, onion and stock, then add sage and a really tiny pinch of chilli.

Gally Tue 05-Nov-13 15:33:51

Yum Jess. I love pumpkin soup - I add some sweet potato

Grannyknot Tue 05-Nov-13 15:24:10

Roast butternut or any other yellow squash as an added/alternative layer when you make a meat lasagne (I think that's a Jamie O tip).

Squash is delicious in a beef curry.

Pumpkin fritters with sprinkler of cinnamon and bit of sugar (ok not that healthy but yummy). I just take left over pumpkin, thicken it with flour, add an egg to bind and fry spoonfuls in shallow oil.

JessM Tue 05-Nov-13 14:57:39

The big Halloween monster pumpkins don't have much taste. I love pumpkin soup and am currently laying in a stock of smaller ones. The Americans call them "winter squash" because they keep well (as opposed to the soft squidgyly summer varieties like marrow).
Onion squash - little bright orange pointy ones - from Morrisons.
Crown Prince - a larger greyish green variety, from the farm shop.
and Kubocha - a fairly new variety and really yummy from Waitrose
They look pretty on the windowsills. Favourite thing is to liquidise roast pumpkin and roast onion with chicken stock. Delicious soup.
Any other favourites or recipes?