gratus fermentatio
Well-Known Member
OK, who's got a favourite squash recipe they'd like to share? Yellow crookneck, hubbard, acorn, patty pan, turban, pumpkin, zucchini, spaghetti, delicata, etc...
I never met a squash I didn't like, but I think my fav would have to be stuffed kabocha or buttercup squash. Cut the squash around the top stem, much like you would to make a jack o' lantern. Use a spoon to scoop out the seeds & stringy goo. Fill cavity with stuffing mixture, right up to the top; be sure to tamp it in well.
Stuffing: Roughly equal parts maple sausage (1 reg. tube), cooked jasmine rice (or cooked barley), frozen chopped spinach (thawed & drained, squeeze out excess liquid); 3/4 cup chopped green onions, 2 cloves minced garlic, 2 tablespoons dried & crushed sweet basil, 1 teaspoon dried & crushed thyme, 1 tablespoon reduced sodium soy sauce. Mix it all up in a big bowl, hands & fingers are the best way to mix this. Keep mixing till you have a good, even blend. Depending on the size & type of squash, you should have enough filling for 2.
Bake on a cookie sheet at 375*F for 1 hour (or until done), testing every so often with a fork. Fork should sink into squash easily & remove easily & cleanly. Don't puncture the rind/skin.
You might have a tough time getting the squash to stay level, you can use wide mouth canning jar rings under the squash to keep them level, it works great!
So post your fav squash recipes & get some in return!
Regards, GF.
EDIT: You'll likely have some filling left over, you can form it into patties or meatballs & fry it up in a skillet or even bake it in the oven.
Regards, GF.
I never met a squash I didn't like, but I think my fav would have to be stuffed kabocha or buttercup squash. Cut the squash around the top stem, much like you would to make a jack o' lantern. Use a spoon to scoop out the seeds & stringy goo. Fill cavity with stuffing mixture, right up to the top; be sure to tamp it in well.
Stuffing: Roughly equal parts maple sausage (1 reg. tube), cooked jasmine rice (or cooked barley), frozen chopped spinach (thawed & drained, squeeze out excess liquid); 3/4 cup chopped green onions, 2 cloves minced garlic, 2 tablespoons dried & crushed sweet basil, 1 teaspoon dried & crushed thyme, 1 tablespoon reduced sodium soy sauce. Mix it all up in a big bowl, hands & fingers are the best way to mix this. Keep mixing till you have a good, even blend. Depending on the size & type of squash, you should have enough filling for 2.
Bake on a cookie sheet at 375*F for 1 hour (or until done), testing every so often with a fork. Fork should sink into squash easily & remove easily & cleanly. Don't puncture the rind/skin.
You might have a tough time getting the squash to stay level, you can use wide mouth canning jar rings under the squash to keep them level, it works great!
So post your fav squash recipes & get some in return!
Regards, GF.
EDIT: You'll likely have some filling left over, you can form it into patties or meatballs & fry it up in a skillet or even bake it in the oven.
Regards, GF.