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October's TTV (tip, technique or veggie)

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In a message dated 10/3/05 12:29:30 AM Eastern Daylight Time, sandpiperhiker writes:

 

I will post some info about squashes later in the week;

 

Perfect timing. A butternut squash plant appeared out of nowhere this summer in the middle of the flower garden. While I've done summer squash, have never prepared butternut. I do know that it's similar to pumpkin in that it's difficult to peel and can be used in place of pumpkin for pie.

 

Found a nice recipe that has been on the back burner that I'm passing along. Might be good for Thanksgiving.

 

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar.

 

INGREDIENTS:

 

1 small butternut squash (about 2 lbs)

2 apples, cored, peeled, sliced

1/2 cup brown sugar, firmly packed

4 tablespoons butter (or margerine), cold

1/2 cup chopped pecans

1 tablespoon flour

1 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

 

PREPARATION:

 

Peel, seed, and cut squash into small slices. Place squash and apple slices in a baking dish, about 11- x 7-inches Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly, add pecans and mix well. Sprinkle crumbs evenly over sliced squash and apples.

 

Cover and bake at 350° for 45 to 55 minutes.

 

TM

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This month's TTV (tip, technique or veggie) - since we are coming up

on the holidays... this month's V will be squash!

 

DO you have any favorite ways to prepare it? What do you know about

growing it? Any favorites?

 

I will post some info about squashes later in the week; if anyone else

has any squash-wisdom to share, please do!! :-)

 

*squashhugs* all,

Amy

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I am making the "three sisters stew" out of last years Vegetarian Times tomorrow night...recipe is on the site here:

http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=9166

 

I also make other soups and stews with butternut squash.

I got an acorn squash a while back and roasted it along with other root veggies (parsnip, carrots and beet for this go round) with some fresh rosemary and olive oil.

 

I love squash.

 

For the butternut squash ( and other thick skined squash) let me warn you will need SHARP knives to cut them. The first time I used butternut squash I almost took off a finger. I have miracle blade knives now so that isn't an issue because of the squash. (now it's just me being clumsy!)

 

~MelAmy <sandpiperhiker wrote:

This month's TTV (tip, technique or veggie) - since we are coming upon the holidays... this month's V will be squash!DO you have any favorite ways to prepare it? What do you know aboutgrowing it? Any favorites?I will post some info about squashes later in the week; if anyone elsehas any squash-wisdom to share, please do!! :-)*squashhugs* all,Amy

for Good Click here to donate to the Hurricane Katrina relief effort.

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We love butternut squash, growing up we always had it in our garden. I'll look up some recipes but most often we prepare it like mashed potatoes, with butter and salt and pepper.

 

Because of arthritis in my thumb I struggle with peeling, like TM mentioned. Now I just slice the butternut squash into strips and steam with the skin on. After it's cooked I let it cool slightly and cut the squash off the skin with a paring knife. It's very easy.

Jane

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> Perfect timing. A butternut squash plant appeared out of nowhere

> this summer in the middle of the flower garden. While I've done

> summer squash, have never prepared butternut. I do know that it's

> similar to pumpkin in that it's difficult to peel and can be used in

> place of pumpkin for pie.

 

True. I have to mention, one time I gave a butternut to a friend

(back in DC, when I was moving away). He'd never prepared it before

either, and even forgot he had it, til he found it mushy (you know how

long that must have been!). He threw it out on his compost... and the

next year he had butternuts. He's also a practical joker - so I

received 5 pounds of butternut in the mail, no note or anything! *lol*

 

Ok, back on track: I have found that a Y-shape peeler really makes

short work of a butternut skin, rather than the traditional shape

peelers or a knife. I've never tried peeling a pumpkin though. It does

ooze something sometimes though, that I'm sure must be good for age

lines because it sure tightens the skin on my hands! I guess it maybe

whatever substance the squash uses to heal itself from nicks while

growing? Anyway, be prepared to have to wash well after peeling.

 

To eat by itself, it's just divine to cube it and roast it with a

little salt, maybe even some sesame salt if you feel like making it

(toast some sesame seeds, and grind them with salt in a coffee

grinder). You can also just cut it half, scoop out the seeds and

bake, just like acorn squash. Put a little apple juice and brown

sugar in the hollow, and bake cut side up for a nice soft treat.

 

> Found a nice recipe that has been on the back burner that I'm

> passing along. Might be good for Thanksgiving.

 

TM - that looks yummy!

 

*hugs*

Amy

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> I also make other soups and stews with butternut squash.

> I got an acorn squash a while back and roasted it along with other

> root veggies (parsnip, carrots and beet for this go round) with some

> fresh rosemary and olive oil.

 

Mel - that sounds really tasty too!

 

> I love squash.

 

Ditto...

 

> For the butternut squash ( and other thick skined squash) let me

> warn you will need SHARP knives to cut them. The first time I used

> butternut squash I almost took off a finger. I have miracle blade

> knives now so that isn't an issue because of the squash. (now it's

> just me being clumsy!)

 

Definitely! And a thick cutting board underneath, not one of those

plastic flexible ones you chop on and then fold/pour the chopped stuff

off of...

 

*hugs*

Amy

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> Because of arthritis in my thumb I struggle with peeling, like TM

> mentioned. Now I just slice the butternut squash into strips and

> steam with the skin on. After it's cooked I let it cool slightly and

> cut the squash off the skin with a paring knife. It's very easy.

 

Jane, what a great idea! :-)

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