Mmmmmm, had 1/2 of a acorn squash, topped with butter and brown sugar for lunch. Yum.
Fall = Squash
- Thread starter Meat Foot
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safeway makes a killer butternut squash soup. very tasty.
yeah...i roasted some last sunday; salt, pepper, grated nutmeg, butter. delicious.Meat Foot said:
Ooooo, nutmeg. Sure. That is it!narlus said:
There is one out of a cookbook (I think the Moosewood) we have. It is stellar too.amydalayna said:
i have found that a little bit of curry goes well with it too.Meat Foot said:There is one out of a cookbook (I think the Moosewood) we have. It is stellar too.
Come to think of it, that may be the recipe's name. Curry Pumpkin Soup. Dinner is soon (for us westcoasters), not soon enough.......amydalayna said:
ugh. it's only quarter to 4? It should be later.Meat Foot said:
has anyone ever baked squash with a little bit of curry? i've only had it with squash soup, but it sounds like it could be good.
I took an acorn squash and packed it with wild rice and brown rice. it is delicious. although i must say my favorite way to get squash is the good old pumpkin ale.
i have pumpkin beer waiting for me at home. yayyyy.Jabuttri said:
I know, I know, I know! :mumble: I have little to do, and it makes for a long day. Cleaned up my desk, killed the dust bunnies, wiped out all the temp files, deleted personal stuff off the server (oops!). I need a beer.amydalayna said:
I love squash!!! Here's quick and easy butternut squash recipe that is
First, slice the butternut squash in half (length wise to retain shape). Then, lightly salt & pepper and place face down in a shallow baking dish with about 1/2" of water and cook in the oven at 375 until soft.
Carefully scoop out the squash so that you don't damage the outer skin as you're going to use it again as a dish.
In a medium mixing bowl with an electric mixer, mix the cooked squash with sour cream (8oz container works for a small/medium squash), and freshly chopped chives until blended and somewhat fluffy.
Scoop the squash back into the husks and top with a layer of Italian or plain (your preference) breadcrumbs and back for about 10 minutes (until bread crumbs are golden and crispy).
Mmmmmm....this has been a thanksgiving hit since I first made it!
First, slice the butternut squash in half (length wise to retain shape). Then, lightly salt & pepper and place face down in a shallow baking dish with about 1/2" of water and cook in the oven at 375 until soft.
Carefully scoop out the squash so that you don't damage the outer skin as you're going to use it again as a dish.
In a medium mixing bowl with an electric mixer, mix the cooked squash with sour cream (8oz container works for a small/medium squash), and freshly chopped chives until blended and somewhat fluffy.
Scoop the squash back into the husks and top with a layer of Italian or plain (your preference) breadcrumbs and back for about 10 minutes (until bread crumbs are golden and crispy).
Mmmmmm....this has been a thanksgiving hit since I first made it!
TreeSaw said:
that does sound good, treesaw.
i've been eating mashed acorn squash for breakfast every day for about a week.
i've been eating mashed acorn squash for breakfast every day for about a week.
My wife makes a killer squash casserole. I think it uses butternut. We're going to have it on T'giving.