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Any Squash Experts?

post #1 of 10
Thread Starter 
Sorry, I wasn't around squash much growing up.

However what are the little pumpkin-like squashes called? Mini Pumpkin squash?

B found a bunch of veggies in our little garden (Tomatoes, Cucumber, etc) as well as some squash.

I would like recipes for them too if anyone has any good ones!
post #2 of 10
If you get a spaghetti squash its really good to put lots of butter and brown sugar on it! But I dunno what those look like... LOL I just had one at my boyfriends house the other day and it was great! She also made one with lots of cheese and bacon and mushrooms, it was pretty darn good too!
post #3 of 10
Are you sure they're not sugar pumpkins?
post #4 of 10
Thread Starter 
post #5 of 10
looks like Kabocha Orange Sunshine Winter Squash
post #6 of 10
Here's an excellet butternut squash (but I'm sure you can use any squash) soup recipe I found on the internet. I have made myself (except I use vegetable stock instead, because I'm a vegetarian) and it tastes lovely!

1 butternut squash, 4 pounds
1 medium yellow onion
1 tablespoon unsalted butter or olive oil
1 tablespoon honey
6 sage leaves
Freshly ground black pepper
4 cups chicken stock
1 cup creme fraiche

Preheat the oven to 400 degrees F (200 degrees C).

Prick the squash with a fork and place it whole on a sheet pan. Roast for 45 minutes in the oven until the squash has softened. Cool the squash, then cut it in half and remove the seeds. Peel the halves and cut into 2-inch chunks. Reserve.

Peel, trim, and coarsely chop the onion. Reserve.

Melt the butter in a large saucepan over medium heat. When the butter starts to brown, add the onion and sautŽ until it is translucent and starts to brown, about 4 to 5 minutes.

Add the honey to the onions and cook until it bubbles. Add the squash chunks and sage; season with salt and pepper.

Add the chicken stock and enough water to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add more liquid if necessary to keep the squash submerged. Remove the pan from the heat and cool for 15 minutes.

Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend. Strain through a coarse strainer if you want a smoother soup or return it directly to the pan; season it with salt and pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a spiral of creme fraiche, about 1 tablespoon per bowl.

Yield: 8 servings
post #7 of 10
Thread Starter 
Originally Posted by lunasmom View Post
Oh poo...I just noticed, the coloring is reverse on the ones that I have versus the picture.

so the inners are a light orange and the outters is darker orange. B thought that they might be gourds????

In which case can you cook gourds or should I just paint them for Hallowe'en?
post #8 of 10
I think gourds are just decorative I've never seen anyone cook one...
post #9 of 10
About how big are they??? They could be butternut or buttercup squash???
post #10 of 10
Thread Starter 
They're about the size of my hand...

I'm really amazed...I see them in stores this time of year all the time, but I can't find a picture of them online.

I'm being lazy right now and NOT going upstairs to get my camera. I'll post a photo tomorrow.
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