Squash ideas

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by erickso1, Sep 30, 2019.

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  1. Sep 30, 2019 #1

    erickso1

    erickso1

    erickso1

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    About once a year my wife will sign up for the local CSA here that delivers veggies from the farm once a week. While I appreciate the idea, I've always maintained that all it seems we get is squash. I don't particularly care for squash, nor have any good ideas of what to do with it, outside of butternut squash soup.
    People that eat summer squash (Stuff like Pattypan squash) and like it, how do you prepare it?
     
  2. Sep 30, 2019 #2

    parbaked

    parbaked

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  3. Sep 30, 2019 #3

    Nemo

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    We don't use the term "squash" much here, except to refer to a few specific types, such as yellow button squash or spaghetti squash.

    Just so we are all on the same page, when you say "squash", are you referring to something like a pumpkin (like Kabocha- thick skinned with dense yellow-orange flesh) or like a zucchini (thin skinned with less dense, more watery whitish flesh)?
     
  4. Sep 30, 2019 #4

    erickso1

    erickso1

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    We've got a pile of these types on the counter. And I suspect more are coming Friday.

    [​IMG]
     
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  5. Sep 30, 2019 #5

    JoeWheels

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    We eat plenty of that stuff here.
    One favorite is a quick stir-fry over pasta w mustard sauce.
    You can nicely fill up a tomato sauce w soft squashes and cauliflower too.
     
  6. Sep 30, 2019 #6

    Nemo

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    Ahhh. Ok... Those are actually the things we call Yellow Button Squash. Ridiculously easy to grow but peversely quite expensive in Oz. Flesh is very similar to zucchini.

    I had a similar problem with zucchina a couple of years ago:

    https://www.kitchenknifeforums.com/index.php?threads/30610/

    The TLDR on this: Minestrone, fritata, zucchini brrad, salsa, grilled, marinated, fritters, soup, pickles, stewed (ratatoullie), as part of a sofritto, instead of pasta (lasange sheets or noodled).

    This kind of food makes you appreciate a knife with good food release.
     
    Last edited: Sep 30, 2019
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  7. Sep 30, 2019 #7

    Namaxy

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    For zucchini and summer squash, try making a Provence style Tian. Saute onions, thyme and garlic to line a ceramic baking dish. Thinly slice squash, zucchini, tomatoes and eggplant (we sometimes skip the eggplant), and arrange alternately and decoratively on top of the onions. Roast covered in foil till tender. Then top with butter and Parmesan mixed with panko to form a crust.

    Also for zucchini and summer squash, make flat breads with shallots, thyme and fontina. Grill large slices of country bread. Saute squashes in olive oil until tender and brown. Saute sliced shallots with thyme until tender. Thinly shave aged fontina (Fontina Val d'Aosta). Top bread with shallots, the squashes, then cheese and broil for a delicious flatbread/crostini.
     
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  8. Oct 1, 2019 #8

    boomchakabowwow

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    Soup.

    Roast them and then simmer them in a great chicken stock. Braap braap with a stick blender and your done. Top with a good parm cheese and a drizzle of good olive oil.

    Loaf of crusty bread and you got a meal.
     
  9. Oct 1, 2019 #9

    mille162

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    Cook 1/4lb bacon over medium heat, rendering as much fat as possible, remove and place on papertowel, drain all but 2 tbsp of the bacon fat in the pan. Bring back to just before smoking point and toss in your squash in a medium dice and saute till browned and tender. Remove from heat and top with al-dente penne, 8oz of soft goat cheese, 1/4c of parmigiano-reggino or grana padano. Toss till goat cheese is melted. Cut bacon strips into dice/bits and toss back in, finish with a light drizzle of olive oil, basil leaves, fresh parsley.
     
  10. Oct 1, 2019 #10

    ChefShramrock

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    Squash Provencal- quarter squash. in a large pan, heat oil. add sliced onion, squash & diced tomato. Add thyme & garlic. saute until tender. season with salt & pepper & top with grated parmesan.
     
  11. Oct 1, 2019 #11

    atb

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    looks like you got a couple varieties of summer squash and 1 acorn squash.
    I personally love succotash for summer squash. I do it like:

    • 1 part diced summer squash
    • 1 part fava beans or similar
    • 1 part sweet corn
    • 1/2 part romanesco
    • 1/4 part pieces of smoked ham hock, or lardon of smoked bacon
    • brunoise serrano chili or comp. to taste
    • brunoise shallot to taste
    • butter as needed
    • veg stock as needed could use chicken, dont use beef or fish
    • lemon juice to taste
    • parsley to taste
    • small sweet tomatoes or sweet peppers to
    garnish, whichever is better
    • pecorino romano or tuscano.

    process is sort of like risotto.

    using ham hock: put veg stock into a separate saucepan (1-2qt) and put ham hock into stock and keep it at low heat, just to keep warm.
    in a large sautee pan or rondo, heated to med-high, put spoon of butter in pan

    using bacon: put bacon in cold pan and let come up to temp (med-high). let meat render out its fat and become somewhat golden.

    add shallot and chili and season, moving pan to stir and coat in fat. move quickly to as not to burn shallot. dont let it brown just to perfume fat and become slightly translucent.

    add romanesco. season and keep flipping pan to avoid scorching and add stock as necessary throughout cooking process to help keep moisture in pan and help vegetables to cook through faster. after 1-2 min, add squash.

    keep this process of stirring and adding ladles of stock until vegetables are almost cooked but still al dente, therebouts 3 more minutes in.

    at that point, add corn and beans.
    cook for another minute and turn heat to low- mid-low. add a ladle of stock, lemon juice, and abundance of parsley or other fresh herbs and stir. take off heat.

    add another spoon of butter and grate in pecorino to taste: stir quickly in circular motion to “cream” or emulsify fat and water content of dish to create a thickened “sauce” that will coat the vegetables, again similar to risotto. adjust seasoning if necessary. serve with buttered rice or farro, and ham steak or a freshwater fish. garnish with more herbs and tomatoes or sweet peppers.
     
  12. Oct 1, 2019 #12

    atb

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    for winter squash:
    always takes a roasting really well. literally evoo and salt, dice to 1/4in chunks and roast, drizzle with real modena balsamic or vincotto and toss with thinly sliced tropea onion and mint leaves got yourself a salad or a nice component to a full dish.

    yesterday actually i did confit acorn squash then added fresh grated nutmeg and cinnamon, roasted shallots, small small pinch cumin, sherry vinegar, red port, and vincotto and roasted it in a super hot oven for 5 min. served with black rice “risotto” (stock, parmesean, salt, black rice, butter) and crispy skin cornish hen. very good.
     
  13. Oct 1, 2019 #13

    2bApical?

    2bApical?

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    Mustard sauce with pasta sounds interesting. Can you suggest a recipe for the mustard sauce Joe? Thanks
     
  14. Oct 1, 2019 #14

    panda

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    Pickled (add curry to brine). Or roasted with onion and fennel
     
  15. Oct 1, 2019 #15

    erickso1

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    Holy smokes, I could probably really dig pickled with curry. That would have never crossed my mind.
     
  16. Oct 1, 2019 #16

    JoeWheels

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    Decent olive oil, Udo's, white balsamic, dijon, and a little water. Oh- chop and blend a big bunch of cilantro into the mix.
    Don't have a recipe, but here's what I used yesterday. All available in SF.

    mustard-sauce-small-size.jpg
     

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