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Monday, 17 October 2005
Squash for Dinner and Recipe?
Topic: Recipes
I've had a plate of delicious sauteed squash three nights in a row. How this came about: A mother in the group of homeschoolers I'm giving an art class to came dragging in a milk crate full of squashes. They're from my husbands garden and no one likes them but him. What kind are they I asked the young son. That's buttercup and thats peanutbutternut squash. No, such a thing doesn't exist! Well....I think so...? What is this? That's acorn and that's butternut. No, acorn is shaped like an acorn with ribs. Well that's butternut there. OK...I took home one of each. My Joy of Cooking told me the 'acorn' was buttercup or turban? and the 'peanutbutter' was butternut. But I was too hungry to go through the trouble of cooking squash. It would have to wait. The next day on NPR someone did a piece with a famous New York City chef known for his Italian cooking and restaurants, Making a Meal With Mario Batali They went shopping at the market, the reporter watched him prepare antipasto while giving his tips and philosophies on cooking and food. And then he gave me my answer. He told how important it was to use things at hand and foods that are freshest wherever you happen to be shopping. One could go into the grocery store and find a pumpkin now and do with it just what he'd done with the warm antipasto he'd just cooked: dice it up, and throw it in the pan with some oil, (olive oil?!), sautee til done and put a little seasoning on it. Perfect, that can work as well with peanutbutternut squash as with pumpkin. That evening I chopped off a hunk of the squash, sliced it into 3/4" slices, easily cut out the seeds, peeled it with the same knife (easily done when squash is in slices), and diced into bite size pieces. Olive oil? I didn't remember if he'd actually said that but he'd used it on the other food and that was all I had. Go ahead, try it, a puddle about 3" by 1 1/2" into the heated pan. Careful not to smoke. Throw in the squash when oil is hot. Toss the squash in the oil so it gets coated. Heat is low medium flame, where it browns but doesn't burn except after a long time. Stir around a few times in the initial stages, then cover and let brown a bit, stir periodically to let other areas cook and/or brown. I don't remember how long it took, 20-25 minutes? I kept testing til I thought the squash was soft enough. Tonight I got involved with something else and cooked a lot longer - I let it blacken and caramelize (pan roasted). When cooked, season with sugar and salt. I used about 1/2 t. sugar and a good sprinkle of salt for this plateful, which was 1/3 of the squash. And yes, the olive oil worked fine - this was the best squash I ever had, and so easy.

remote Posted by Catinka Knoth at 12:01 AM EDT
Updated: Saturday, 9 December 2006 4:27 PM EST
Post Comment | View Comments (2) | Permalink

Wednesday, 19 October 2005 - 8:28 AM EDT

Name: chris (doodle)
Home Page: http://cwoolse.tripod.com

Catinka- I'm checking out your blog looking for doubles. Everything looks good so far. I think your blog is wonderful! You are a very talented artist.

I've been enjoying acorn squash lately, too. Thanks for the recipe which I plan on trying today. There is nothing tastier than eating with the seasons. Here's the way I prepare mine in case you're interested. It's also very simple to prepare and can bake together with a roast or a pie when you have the oven going.

For 2 generous servings take a squash of about 1 lb (softball size). Remove stem and slice a small piece off the blossom end so it will sit flat and even. Cut in half crosswise to make 2 small bowls. Scoop out seeds.

Fill each cavity with about 1 Tablespoon of pure maple syrup, a pat of butter, a sprinkle of freshly grated nutmeg and/or cinnamon, and a little freshly ground pepper. Place in a pan, casserole dish, or individual oven proof serving bowls or large custard cups. Pop in a hot oven. Cook until soft. At 350-375F these will take about 25-30 minutes until fork tender.

You can substitute brown sugar for the maple syrup in the recipe, but maple lends a unique flavor to the squash. Last year I tried making my own maple syrup from a tree in my backyard. I now know why maple syrup is so expensive lol but I have to say it is worth the effort even though I got less than half a cup of finished product last year. I am already looking forward to making some more next season.

I know you have a Mac- re NPR- if you have iTunes you have a large selection of NPR stations that can be listened to while online. Since I live in a rural mountainous area, radio reception pretty much stinks. Internet radio has been a godsend for me. I use my most local station, WHYY in Philadelphia. I am on a slow modem connection and fortunately this one works best for me with little stream rebuffering.


FYI- that link just posted double for me the first time... but I can't duplicate it now that I'm trying. Haven't a clue why that happened but now see what you mean. Will try to play with this on a test blog of my own and will get back to you if I find a reason or fix.


Wednesday, 19 October 2005 - 4:45 PM EDT

Name: Catinka

I did this recipe with the butterNUT. Last night I thought I'd try the butterCUP but have put it off til another day. It looked like it might be too hard to peel. I'll see. I wonder how easy the acorn is to peel... Your recipe sounds delicious. I haven't used my oven for years. I use the stovetop - its just me - and experiment with trying to bake in a cast iron fry pan over the flame. It is very tricky to get things to resemble baking with that method. Stuff burns too easily. My new landlord discovered that my oven didn't even work any more (since I hadn't used it in so long I had no idea). So he got me a new one. It was months before I thought to give it a try. For sweets I have to make single servings or I'll eat the whole batch too quick. I refuse to light up a stove for one big cookie! Hence the stovetop. And, anyway I'm too lazy to mix up a big batch of something. So when I finally went to try the stove, it looked to me like it had way too much flame underneath, at least from my experience. I shut it right off and haven't tried it since. He assures me its alright but I don't believe it, it just doesn't make sense. I would like to get back to doing some bread baking though so I will have to find out about this stove.

Tripod technical stuff:
I manage to edit the double posts in the text editor before I publish here. The squash post did come thru twice because I'd "moblogged" it twice, 15-20 hours apart and it didn't show up until after I sent out that help request. I only found it later here. I really think the text editor's exponential copying of links is because this browser isn't completely supported by blogbuilder. One reason I went with Tripd because it seemed like the other places, like Blogger.com supported Mac even less. So I can't complain.

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