Squash!

 This photo of the last harvest from our garden featured lots of squash, so I've been exploring ways to cook them.

I found that in 2009 we posted lots of recipes and ideas related to pumpkins--and incidentally a photo essay about making apple juice (which you will have to watch in reverse order).  Those of you who don't get to participate might find it interesting.

But on to squash.  There are a number of kinds of winter squashes--they have very hard shells, unlike summer squash.  They also store very well in a dry basement where they won't get frozen. Most of them are similar in color and taste but there are some differences in texture and sweetness so it is worth it to try different kinds.  The exception is spaghetti squash which is quite yellow, and oval shaped.

Spaghetti squash can be cooked in the oven after pricking a few holes in the skin with a fork or sharp knife.   It takes about and hour at 350 and then you can stick a fork into it easily.  Cut it in half and scoop out the seeds.  The pulp is stringy--like spaghetti--it's tasty served with butter and salt and pepper or with a tomato based spaghetti sauce.

Other types can also be baked in the oven, whole or halved.  Or you can cut them into chunks, put them in a bowl, loosely cover, and microwave for about 10 minutes, or until tender.  Then it is easy to scoop out the pulp.  Or you can peel the squash--butternut is best for this---and cut it into cubes about 1/2 inch--these can be roasted in the oven or cooked in a pan with a little olive oil or butter.  You can add diced apples to them if you want, and cinnamon, and even a bit of brown sugar.

Here is a very hearty squash soup recipe from Deanne Christensen:

SQUASH SOUP
1 lb bacon, cooked and diced
1 medium onion
1 rib celery
2 T flour
14 1/2 oz chicken broth
6 cups cooked and mashed butternut squash
1--14 oz can creamed corn
2 cups half and half
1 T. fresh parsley minced
Salt and Pepper

Cook onion and celery together in some of the bacon fat, until teender.  Stir in flour until blended, gradually stir in broth and bring to boil.  Cook and stir until thick.  Reduce heat and add remaining ingredients.  Cook and stir until heated through.

(I used a different kind of squash and had to adjust the other ingredeints somewhat because it was more dry than butternut.  I also used some our frozen corn rather than creamed corn.)