I've fixed and eaten yellow summer squash, acorn squash and butternut squash. Do you have favorite varieties of squash or favorite ways to fix or even combine them in dishes?
by 
debtahals wears a curiosity COAT
ANSWERS: 9
-
I like yellow squash sliced about 1/8 inch thick lengthwise then marinated in Goya's Mojo Criollo and cooked on a grill until soft. Eggplant is also good this way.
-
I love squash soup, but if you go to epicurious.com and search "squash", it has tons of delicious recipes, and they really do work.
-
I love butternut squash roasted in the oven
-
Well on top of the list you have, add butternut, and scallop squash. There are others out there and they come in two basic groups: winter Squash - they are planted later, and require all summer long t reach maturity, included in this is pumpkin: http://www.reluctantgourmet.com/winter_squash.htm And summer: http://www.seedtosupper.com/summer_squash.html Which are fast growers ready to harvest around mid summer and in some varieties as long as you pick the squash when small they will continue to produce squash some times even up to first frost. Although it would look like there are more varieties of summer squash, the reality is that there are variations on the squash type, that last link lists 10 types of zucchini. Crookneck (on that site) and Straight neck are the yellow variety that most folk just call yellow or summer squash. I raise pumpkins, butter acorn, zucchini and yellow/summer varieties every year, I have tried other varities over the years always going back to the same set year after year.
-
I've always loved yellow squash and zucchini squash...especially stir fried with some chicken and mushrooms. I love butternut squash soup, but I've never cooked it before. I'm growing butternut squash this year for the first time, and have one ripe one I'm going to try to make a pie out of this weekend. I'll soon have a few more ripe that I'm going to try some other recipes with. I asked a question a while back about recipes and got a few ideas there...the pie recipe was one someone posted.
-
I prefer eating the squash blossoms. Stuffed with sweet cheese, battered and deep fried! Oh YUM!
-
I don't know what they call the variety, but here in the eastern U.S., we have "spaghetti squash". I only had it once. After it's cooked, it's cut-open. The seeds are removed and, using a regular table fork, the pulp comes out like spaghetti. It's served using traditional spaghetti sauce - prepared or homemade. The finished dish can have Parmesan cheese and red pepper flakes on top. If I didn't know any different, I would swear it was spaghetti or pasta! Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks" also known as ("a/k/a") "life's valuable lessons"
-
patty pan -- baked or fried
-
I love baking summer or butternut squash in the oven with butter, brown sugar, and walnuts cooking over them. :) I really don't fix them together. But, I do love squash.
RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC