Winter Squash

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General Cooking Tips

The flavour and sweetness of squash is intensified by roasting, my usual method of cooking squash.  If you have chosen one of the really hard-skinned varieties you may have to roast it whole before being able to cut.  For easy to peel types, like Butternut, I dice the flesh and then toss it in olive oil before baking.  I usually keep some olive oil flavoured with rosemary, which is perfect for this, but you can just scatter fresh leaves if using plain oil.

Whilst the uncut raw squash store well, once cut this is not true and it is best to cook the entire squash, no matter how large, and use the leftover cooked squash in another recipe.  Hence roast squash as a side vegetable is often followed by soup or ravioli for lunch the following day.  The fact that the squash has already been cooked just makes these follow-on dishes much quicker.

Recipes

In addition to the recipes given here for Jack O’Lantern pumpkins, you will find my recipes for pumpkin ravioli, gnocchi, soup and gratin here.  Recipes for using pumpkin in a dessert and for using Spaghetti Squash as a carb-free substitute have been supplied by Annie Levy of https://kitchencounterculture121.wordpress.com/

2 thoughts on “Winter Squash

  1. Dear Colin, I share your views wholeheartedly. No aspect of living is left untouched by food, therefore …
    My own work leads me to the formulation of a new social contract. The issues are unchanged – it’s still about people and land, the ground we stand on and our good selves. May our journey to the land begin. I think we should ‘transition’ to a household based environment now and monitor our changed attitudes, if any, towards a land based learning and production.
    Best wishes, Mario

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