Every week for the last month or so I’ve been getting a different type of squash in my CSA farm box.
I’ve cooked butternut squash a couple of times in the past but otherwise have very little squash experience.
Since they were starting to takeover my kitchen counter, I decided it was time to cook something squashy.
I’m a little tired of soups and stews so I decided to make something like this Autumn Squash Pepper Casserole. Of course, I never have all of the ingredients so this recipe was changed like most of the ones that I make. I didn’t have any red peppers but I did have one tiny sad looking green one. So I used the green one, an onion, and frozen peas. I LOVE peas so will happily add them to almost anything I make – seriously. I also used garlic cheddar cheese instead of parmesan and a lot of curry powder. Oh, and since I had so much squash I used three different kinds. I figured why not mix and match. ;-)
My first problem was cutting them!!! I was doing this after exercising and thought that I should have just skipped the workout but because cutting squash was WAY harder physically. I quickly became frustrated, turned to the laptop and googled “how to cut squash”. I then discovered the ultimate answer, which better cooks then me probably already knew – microwave for 3-4 minutes. After I did that I didn’t need to develop my upper body strength to cut up the squash.
All of the ingredients with lots of curry powder.
Shredded Cheese on Top and Ready to Bake.
All Done!
I mostly liked this. Next time I make it I’m going to stick to one kind of squash as I didn’t really like the mix and match flavors too much. And I will put the cheese throughout the dish rather than just on top. The cheese tasted great with the squash so I added more to the bowl that I ate.
Do you have any awesome squash recipes? Is mix and match squash not a good idea?
I love squash. I have a bunch of ways to cook it. Two simple ones are:
Slice an acorn in half. Bake them upside down in hot water for 2/3 of their cooking time:varies on their size, flip them over, add maple syrup, cinnamon and ginger to taste. To die for! You can also substitute honey, just thin it out some with a bit of water so you can stir in the spice nicely.
I also love what I call a Spaghetti Squash. They are yellow and oblong in shape. Not sure if this is a local name or not for this variety. I cook the two halves again, upside down in hot water till it is totally soft. In other words a fork will pierce it without a hitch. Then I scrape out the meat with a fork. This allows the squash to come out in long stands, just like spaghetti. Then I use it just like spaghetti. Add tomato sauce and cooked fresh vegetables on top. I like green pepper, broccoli, mushrooms, onions…I change up the vegetables depending on what’s in the fridge and what I’m in the mood for. I do at time add meat: browned hamburger or sausage. Again, it just depends on what’s available and what’s the mood of the day. :)
Hope this gives you something new and different to consider.
Theresa Jane
.-= TheresaJane´s last blog ..Thoughts on overcoming “Worthlessness”… =-.
Hi TheresaJane – The spaghetti squash sounds really good. :-) The first recipe is kind of the same problem I have with yams – I don’t like to add sweet to vegetables.
Hi Kim – We really love Squash Gnocchi. Pete makes it ahead of time and then pan-fries it with maple syrup. Yum. I don’t have the recipe handy, but I think it’s on Epicurious.
I also love Spaghetti squash. The texture seems to complement so many things.
Have a Happy Thanksgiving!
Hi Betsy – I’ll look that up. I have two squash on the counter staring at me right now.
hahaha
Your squash cutting tribulations are really funny. :-)
The end product looks cheesy and yummy.
Hi Jim – It’s funny now but was really frustrating at the time ;-)
It wasn’t my favorite dish that I made but it was ok – I still have some in the freezer if you want to try it :-P
I like the way you’re experimenting. I tend to stick with a few tried-and-true recipes, which can get boring!
.-= vered | blogger for hire´s last blog ..Crispy, Golden Potato Latkes =-.
Hi Vered – I’ve been cooking the same recipes for a long time. The farm box has forced me to become more experimental because I get things in it that I don’t normally purchase. I’ve been having a lot of fun with it though.
Hi Kim – That looks yummy. I love squash but as you say, you often need a chainsaw to cut it. What heat do you microwave it on? I don’t want to explode the microwave.
Hi Cath – I don’t do anything with the settings on the microwave. I just put it in for 3-4 minutes – I guess it’s the normal power level.
LOL – at a chainsaw :-)
Hey Kim, I saw this yesterday when the e-mail notice came in but I didn’t have time to read it…
I can so relate to your trials and tribulations with the squash. I have done my fair share of knife battles with squash. My father-in-law will have his favorite Hubbard squash for Thanksgiving and it will have that sweet variation that you don’t like. I don’t mind but I think your recipe sounds healthy and fun.
Can’t answer the mix and match question, I think that squash of varying types would have different flavors that might not blend. But I wouldn’t know that without trying and I always experiment. Thanks for sharing. I’ll pop back when I have squash in the house!
.-= Julie Walraven´s last blog ..Giving up control =-.
Hi Julie – Before I came across the microwave solution, I saw an article that talked about using a really good knife and a mallet. I was thinking, well, I don’t really have either – lol.
I don’t know why I don’t like sweet with vegetables – I don’t really like sweet much at all – I’m more of a sour and spicey sort of person.
I love squash and your recipe sounds great.. My mother used to cook sweetened squash when I was young and I suddenly missed it…
Hi Nemie – You should make it as soon as squash season kicks in :-) I like most vegetables but squash is not my favorite thing.