Omg I absolutely love squash of all kinds. Pumpkins, too!
My very favorite is butternut squash soup, perfect for a chilly day.
Share your favorite dishes and recipes!
Hello and thank you for being a DL contributor. We are changing the login scheme for contributors for simpler login and to better support using multiple devices. Please click here to update your account with a username and password.
Hello. Some features on this site require registration. Please click here to register for free.
Hello and thank you for registering. Please complete the process by verifying your email address. If you can't find the email you can resend it here.
Hello. Some features on this site require a subscription. Please click here to get full access and no ads for $1.99 or less per month.
Omg I absolutely love squash of all kinds. Pumpkins, too!
My very favorite is butternut squash soup, perfect for a chilly day.
Share your favorite dishes and recipes!
by Anonymous | reply 25 | September 21, 2019 8:40 PM |
I grew them in my garden this year. I’ll have a big supply all winter, lots to experiment with.
I usually use my spiralizer to make a low carb alternative to pasta.
Jealous, bitches?
by Anonymous | reply 1 | September 20, 2019 2:59 AM |
What kind of squash do you grow, R1?
by Anonymous | reply 2 | September 20, 2019 3:00 AM |
Spaghetti, Butternut, and Kobacha.
by Anonymous | reply 3 | September 20, 2019 3:04 AM |
Delish, R3!
I love spaghetti squash as a side dish, and kabocha pumpkins are so nice and sweet. Yum.
by Anonymous | reply 4 | September 20, 2019 3:07 AM |
Hubbard squash. Pretty and tasty.
by Anonymous | reply 5 | September 20, 2019 3:16 AM |
Winona and Roberto sitting in a cab...
by Anonymous | reply 6 | September 20, 2019 3:17 AM |
J'adore butternut squash soup. I sort of make up a recipe based on what's around, but I start with some kind of onion (regular, leek, shallot), garlic, maybe carrots if I have any. I use pumpkin pie spice and cayenne or red chile powder and make sure to let them activate in the oil a bit. Then just chicken broth and an immersion blender. It freezes really well, too. I've tried it with apple, but it didn't do much for me. Sometimes I bake/roast the squash first, sometimes I peel it and use it raw. You can also start with pre-cut squash from the store, but it's pricier. However, peeling and hacking the squash can be a challenge.
by Anonymous | reply 7 | September 20, 2019 3:21 AM |
I'm a simple person, so most of my recipes are simple. I enjoy an acorn squash, cut in half, and baked with butter and cinnamon. I don't add any sweetener until I've had a bite or two. Most of the time, I can skip it, but a little maple syrup or brown sugar are always nice. The seeds of any squash can be roasted and salted, and eaten (as pepitas). They're even good for your prostate. I like chunks of butternut squash in mixed vegetable curries.
by Anonymous | reply 8 | September 20, 2019 3:38 AM |
Mmm, baked acorn squash
by Anonymous | reply 9 | September 20, 2019 3:50 AM |
Roasted acorn squash soup with fresh thyme and crème fraîche. Especially good alongside risotto cakes over mixed greens. Thanks for the reminder, OP!
by Anonymous | reply 10 | September 20, 2019 4:41 AM |
What are you supposed to do with the wooden rosemary stalk in OP? why not sprinkle just the leaves or do people mostly throw the whole thing out
by Anonymous | reply 11 | September 20, 2019 5:03 AM |
I plan to make this Ina Garten recipe for maple roasted acorn squash this Fall/Winter. It's super simple.
Can you eat the green skin of an acorn squash?
by Anonymous | reply 12 | September 20, 2019 5:11 AM |
I love pumpkin soup with chunks of munster cheese and fried sage leaves.
by Anonymous | reply 13 | September 20, 2019 5:20 AM |
the skin is bitter and tough R12
by Anonymous | reply 14 | September 20, 2019 5:25 AM |
I think the twig is just for decoration, R11. Even though that's a culinary no-no.
by Anonymous | reply 15 | September 20, 2019 6:21 AM |
Any good recipes for spaghetti squash?
by Anonymous | reply 17 | September 20, 2019 1:38 PM |
Growing up in New England I used to love squash season - locally grown acorn squash was my favorite. Those long, gentle New England summers created richly flavorful produce.
Now I live in the Deep South, and all the squash in the grocery stores here is imported from Mexico. These squash probably took about 10 days to grow in the hot, bright sun and they taste like it. Watery. It’s really disappointing!
I’m considering buying some frozen squash to get around the problem. Maybe that will help.
by Anonymous | reply 18 | September 20, 2019 1:43 PM |
I wouldn't count on it, r18.
by Anonymous | reply 19 | September 20, 2019 1:49 PM |
Do you not have farmers markets, r18?
by Anonymous | reply 20 | September 20, 2019 1:55 PM |
I would, r19, Pict Sweet Haricot Vert are AWESOME and hard to tell from the real thing.
Boil for a few minutes, drain, serve. NOT soggy or chewy like the cut pieces or “French cut” types.
Frozen squash can be good. You have to try different brands. I’ve also found that fresh squash tastes better after being (cold) stored, such as in a root cellar. The starches convert to sugar like with potatoes/bananas, or something.
by Anonymous | reply 21 | September 20, 2019 10:58 PM |
I live in Gerogia and the local farmers here grow yellow summer squash, but not acorn.
We're driving into the North Georgia mountains tomorrow so I will keep an eye out for farm stands. Maybe they grow winter squash up there. (In rural Georgia the more spelling and grammatical errors that there are on a handwritten roadside sign, the better the quality produce.)
by Anonymous | reply 22 | September 21, 2019 8:02 PM |
[quote] In rural Georgia the more spelling and grammatical errors that there are on a handwritten roadside sign, the better the quality produce
Rofl.
Was this from a scientific study?
by Anonymous | reply 23 | September 21, 2019 8:08 PM |
I guess be on the lookout for signs reading, "Egkern Skwash", r22.
by Anonymous | reply 24 | September 21, 2019 8:10 PM |
[quote] be on the lookout for signs reading, "Egkern Skwash"
rU iLitret, R24??
u sPel it Egkern Skwarsh!
by Anonymous | reply 25 | September 21, 2019 8:40 PM |
Yes indeed, we too use "cookies." Take a look at our privacy/terms or if you just want to see the damn site without all this bureaucratic nonsense, click ACCEPT. Otherwise, you'll just have to find some other site for your pointless bitchery needs.
Become a contributor - post when you want with no ads!