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Squash  This thread currently has 2,196 views. Print Print Thread
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Lisalea
Wednesday, March 14, 2007, 7:35pm Report to Moderator Report to Moderator

Ee Dan
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Location: Canada
It seems that B's can eat any type of squash ... however; I have NO idea what to buy or how to cook it besides the recipes that I've found here in the forum ... but they don't mention B's; ONLY  O's and A's
Any particular reason for this ?

Does Spaghetti squash really look like spaghetti ??

What about Acorn or Butternut or Winter squash  

Oh and what about Pumpkin Squash ??
Pumpkin is an avoid for B's  

Can somebody shed some light here  

I'm anxious to try some type of squash or actually all of them eventually if I can  
Thanks so very much beforehand


The older I get, the more wide-eyed I become.  

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LISALEA  -  Thursday, March 15, 2007, 1:49am
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MommytoEliana
Wednesday, March 14, 2007, 7:45pm Report to Moderator Report to Moderator
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I'm not a B but can tell you YES spaghetti squash does look like spaghetti.  It's actually quite good.  I've had it a couple times last year.  Sorry I can't help on the other questions I'm still new to BTD myself as well as my 28 month old daughter.

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LISALEA  -  Wednesday, March 14, 2007, 7:45pm
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Drea
Wednesday, March 14, 2007, 7:57pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from LISALEA
What about Acorn or Butternut or Winter squash?


WF sometimes has a really good butternut squash with red swiss chard cold salad in their prepared foods section. The ingredients as far as I can remember are canola oil, lemon juice, parsley, salt, and maybe pepper. Basically, the squash is cooked at then cut into strips and tossed with sauteed red swiss chard and dressed. Someday I'm gonna make this at home.

The problem with butternut squash is it is very hard to cut before cooking, but when making a salad like this, you don't want to overcook it, or it will be hard to cut the flesh into strips. Lola has a good way to cook squashes without cutting them first. Perhaps she'll pop in here.

Whole Foods also has a really good recipe database CLICK. I've made many of these recipes.


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Lola
Wednesday, March 14, 2007, 8:04pm Report to Moderator Report to Moderator

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right!
I just pop them in the oven, whole and let cool once they can be carved.

then cook the flesh however you want.....
freeze in separate bags, for other uses, once cooked.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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gulfcoastguy
Wednesday, March 14, 2007, 8:16pm Report to Moderator Report to Moderator

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I know a lot of recipes for winter squash especially the butternut variety. Side dish, dessert etc. I grow them in my garden every year. Let me know what you are interested in trying and I'll look up one. Off the top of my head:spicy roasted squash, two types of cheesecake, "pumpkin"pie made with butternut, glazed roasted butternut and apple slices in a orange and pineapple glaze etc. I am starting to get busy so it may take me a couple of days to get around to it. Offline this weekend also. BTW if you are a nonsecretor pumpkin is allowed.
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Drea
Wednesday, March 14, 2007, 8:18pm Report to Moderator Report to Moderator

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This recipe sounds good: Roasted Butternut Squash with Sage & Cranberries; just substitute out the things that aren't good for your blood type: CLICK.


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Alia Vo
Wednesday, March 14, 2007, 9:32pm Report to Moderator Report to Moderator

Kyosha Nim
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Butternut squashes are generally sweet, Kaboucha squash is a great tasting, velvety, sweet squash; pie pumpkin squash is wonderful tasting and versatile in either savory or sweet dishes or meals.

I favor smaller squashes that can be easily cut up.  I have diced or choped up  squash into bite size pieces and sauted them or water steamed over the stovetop.  From my experience, baking various squashes produces a drier, sweeter squash.

Alia



Alia A. Vo
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Lisalea
Wednesday, March 14, 2007, 10:42pm Report to Moderator Report to Moderator

Ee Dan
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MommytoEliana, Drea, Lola, gulfcoastguy, Alia Vo ... Oh my,
I really appreciate all this amazing advice/ideas/recipes, I'm salivating !!!

gulfcoastguy: Please send me anything and everything that u can manage
I absolutely love to cook and bake !!

Thank-u soooo much everybody, I appreciate it immensley


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Lisalea
Wednesday, March 14, 2007, 11:10pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from gulfcoastguy
I know a lot of recipes for winter squash especially the butternut variety. Side dish, dessert etc. I grow them in my garden every year. Let me know what you are interested in trying and I'll look up one. Off the top of my head:spicy roasted squash, two types of cheesecake, "pumpkin"pie made with butternut, glazed roasted butternut and apple slices in a orange and pineapple glaze etc. I am starting to get busy so it may take me a couple of days to get around to it. Offline this weekend also. BTW if you are a nonsecretor pumpkin is allowed.


Hi again ... ok since u're quite busy, maybe I should be more specific ... I like spicy dishes ... hence the spicy roasted squash sounds delicious and/or any butternut variety that u mention sounds splendid
Thanks !!


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jayney-O
Thursday, March 15, 2007, 1:00am Report to Moderator Report to Moderator
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and don't forget soups! Squashes really shine in blended soups.
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Laura P
Thursday, March 15, 2007, 1:11am Report to Moderator Report to Moderator

Kyosha Nim
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I love spagetti squash!!!

It is particularly good with eggs, there is a famous italian dish that left over spagetti cooked in a quiche with eggs, I do this with spagetti squash and cinnamon it is fabulous



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Lisalea
Thursday, March 15, 2007, 1:46am Report to Moderator Report to Moderator

Ee Dan
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Quoted from lkpetrolino
I love spagetti squash!!!

It is particularly good with eggs, there is a famous italian dish that left over spagetti cooked in a quiche with eggs, I do this with spagetti squash and cinnamon it is fabulous


ooooooh that sound so delicious !!!
Spagetti squash was my first choice, however; maybe I can replace it with nutmeg ... may u post ur recipe Laura ??
Thanks


The older I get, the more wide-eyed I become.  

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LISALEA  -  Thursday, March 15, 2007, 2:41am
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Lisalea
Thursday, March 15, 2007, 1:47am Report to Moderator Report to Moderator

Ee Dan
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Quoted from jayney-O
and don't forget soups! Squashes really shine in blended soups.


Absolutely ... I am a soup lover suddenly !!

Especially when u add a little butter and cayenne to soups; so tasty !!
Thank-u jayney-O  


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gulfcoastguy
Thursday, March 15, 2007, 2:24am Report to Moderator Report to Moderator

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Kyosha Nim
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Okay Lisalea, "Spicy Roasted Squash" from Jamie Oliver's book "The Naked Chef"
1 butternut squash about 2 to 3 pounds in weight
2 tablespoons coriander seeds
2 teaspoons dried oregano
1/2 teaspoon fennel seeds
2 small dried chile peppers
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic
1 tablespoon olive oil

mix all dry ingredients and grind in a mortar with a pestle(or sometimes I just use store ground)
add the chiles and garlic and mash into a paste, add olive oil(I usually use a lot more than a tablespoon)

wash the squash(don't peel it) and split it into 8 even lengthwise slices(split in half then split each half into half then split each quarter in half). Scoop out and discard the seeds and the stringy guts. Rub the paste all over the slices including the peel. Put them skin side down in a baking tray and roast uncovered for about 30 minutes at 400 F. It should caramelize the skin some. You can eat skin and all.

I'll try to post my Butternut squash pie next week though I might have posted it in the past.
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ABJoe
Thursday, March 15, 2007, 4:07am Report to Moderator Report to Moderator

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We grew acorn, buttercup and spaghetti squash.  Mom would cut the first two squash in half before baking.  

Sometimes she would bake them plain and then put butter and brown sugar in them for a side dish...  

Another way to eat them was to put a spicy meat mixture (think spicy meatloaf or sausage) in them and bake to have entrees...

Most of the time she cooks by taste, since she has been doing it for 55-60 years and has a Home Ec. degree.

The spaghetti got cooked (boiled), then used with our favorite sauces.  She would make a vegetable sauce with or without tomatoes by putting whatever vegetables she had too many of and start stewing them together until they were saucy and spice it appropriately before putting it over the spaghetti squash.

Oh, what memories!


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Schluggell
Thursday, March 15, 2007, 9:13am Report to Moderator Report to Moderator

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AHh for an excellent tasting Squash try the Delicata...
One variety you can slice and eat raw {easily} is the Patty Pan.

Also the Blossoms dipped in batter and fried - Even the leaves are edible on all squashes and very high in nutrition, the trick is to find a variety not so prickly/fuzzy.

Some old varieties are almost downright spiny - and were used to keep predators out of the garden by growing a squash fence/hedge.

Squashes are also used by the remaining farmers near  Chernobyl to help bioremediate the soil...


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Lisalea
Thursday, March 15, 2007, 4:10pm Report to Moderator Report to Moderator

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Oh such great ideas, I'm off to buy some squash today !!!
I can't wait to make some and most of all "eat it"

I have a feeling that I will love it !!!
A great big thank-u to all  


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Brighid45
Thursday, March 15, 2007, 4:51pm Report to Moderator Report to Moderator

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This is one of my favorite squash soup recipes, adapted from the cookbook "Vegetarian Cooking for Everyone" by Deborah Madison. Hubbard, butternut, buttercup, Kabocha--any dry-fleshed winter squash will work well here. You can add in things like cooked carrots, parsnips, turnips, broccoli or cooked chopped kale as well as ginger and cayenne--whatever you've got in your fridge that you think will taste good! This soup is even better the next day, when the flavors have had a chance to blend and mellow. This is excellent on cold blustery days in early spring, fall or winter, especially teamed up with grilled turkey sandwiches or beef/lamb/turkey burgers. Enjoy!

2 1/2--3 lbs/app 1--1 1/2kg winter squash
1/4 cup/60 ml olive oil, plus extra for the squash
6 garlic cloves, unpeeled
2 onions, finely chopped
chopped leaves from 4 thyme sprigs or 1/4 teaspoon/app 1.5g dried thyme
(you can substitute sage, oregano, marjoram or savory if you like, or make a blend with the thyme)
1/4 cup/50g chopped parsley
2 quarts/2 liters water or chicken/turkey stock
1/2 cup/100g pecorino, manchega, or other hard tangy cheese, diced into small cubes (optional)

Preheat the oven to moderately hot/375F/190C/Gas Mark 5. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

Meanwhile, in a wide soup pot, heat the olive oil and add the onions, chopped thyme and parsley and saute over medium heat until the onions have begun to brown around the edges, 12-15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the baking pan. Peel the garlic and add it to the pot along with a pinch of sea salt (if desired) and the water/stock and bring it to a boil. Lower the heat and simmer, partially uncovered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. When the soup is done, puree with a hand blender or in a food mill, season to taste (this is the time to add cayenne and/or ginger etc), then ladle into bowls and add the cheese if desired.

You can also make this in a slow cooker. Just saute the onions etc in a skillet, then put everything into the slow cooker and put it on the LOW setting. Prop the lid open just a bit with a piece of celery or carrot (if the prop falls into the soup it will just add to the flavor! ) so the steam can escape and the soup can thicken. When it's done, use a hand blender or potato masher to smooth out the texture if desired. It takes about 4-6 hours for the soup to cook in a slow cooker, but I've let it cook for 8-10 hours with no ill effects--which means you can start it in the morning before you head off to work or school, and come home to a delicious dinner!


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Brighid45
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Kyosha Nim
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Another favorite recipe is to cut table (acorn) squash in half. Scoop out the seeds and brush the insides with plenty of olive oil and/or ghee. Put a ball or patty of uncooked sausage meat the size of a large egg in the hollow and bake on a foil covered baking sheet in a moderately hot/375F/190C/Gas Mark 5 oven for an hour. Serve with applesauce and a big green salad--yummy!

For the sausage meat you can season uncooked ground turkey, beef or lamb (or a blend of all three) with spices of your choosing as well as chopped sauteed onion, shallots and/or garlic, or use beef, turkey or lamb sausage links instead of the patties or ground meat. Hot spicy turkey or lamb sausage links are awesome served this way!


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Lola
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great recipe!
thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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gulfcoastguy
Monday, March 19, 2007, 2:16am Report to Moderator Report to Moderator

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Kyosha Nim
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Okay my quick and easy recipe for pumpkin pie. It was originally written for Cushaw squash But butternut is what I use. Last time I used a rice flour/butter crust but I think from no on I am going to make it crustless like a custard.

2 cups raw grated squash(just toss peeled hunks into a food processor)
3/4 cup brown sugar(substitute 1/2 cup vegetable glycerine)
dash salt
1/4 teaspoon allspice
1/4 teaspoon ginger
1 teaspoon cinnamon(B's could substitute mace or cloves or just not make it often)
2 eggs
1 cup half and half
1 teaspoon vanilla flavoring(real please)
1 pie shell 9 inch diameter

combine  squash, flour, sweetner, salt and spices togather
in seperate bowl mix eggs, half and half, and vanilla then add to first bowl

Bake at 400F for 10 minutes, then at 350F for about 40 more minutes
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Lisalea
Monday, March 19, 2007, 2:27am Report to Moderator Report to Moderator

Ee Dan
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Quoted from gulfcoastguy
Okay my quick and easy recipe for pumpkin pie. It was originally written for Cushaw squash But butternut is what I use. Last time I used a rice flour/butter crust but I think from no on I am going to make it crustless like a custard.

2 cups raw grated squash(just toss peeled hunks into a food processor)
3/4 cup brown sugar(substitute 1/2 cup vegetable glycerine)
dash salt
1/4 teaspoon allspice
1/4 teaspoon ginger
1 teaspoon cinnamon(B's could substitute mace or cloves or just not make it often)
2 eggs
1 cup half and half
1 teaspoon vanilla flavoring(real please)
1 pie shell 9 inch diameter

combine  squash, flour, sweetner, salt and spices togather
in seperate bowl mix eggs, half and half, and vanilla then add to first bowl

Bake at 400F for 10 minutes, then at 350F for about 40 more minutes



I have two quick questions , if I may  

Quoted from gulfcoastguy
3/4 cup brown sugar(substitute 1/2 cup vegetable glycerine)

Can I substitute fancy molasses, honey or agave nectar ??

Quoted from gulfcoastguy
1 pie shell 9 inch diameter

I imagine this is the original recipe and u're NOT using it right??

This pie sounds heavenly, it's gonna be VERY difficult not to have seconds

I Thank-u  so much gulfcoastguy!!!  

P.S. I just went to check and allspice is an AVOID
Can I use both mace and cloves perhaps instead of cinnamon and allspice  


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LISALEA  -  Monday, March 19, 2007, 2:33am
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carmen
Monday, March 19, 2007, 2:48am Report to Moderator Report to Moderator

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Hi gulfcoastguy, in directions you mention flour but no quantity listed in ingredients. Is there any flour used, & how much please?
thanks


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gulfcoastguy
Monday, March 19, 2007, 3:28am Report to Moderator Report to Moderator

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Kyosha Nim
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Carmen, I didn't have the rice flour crust recipe handy, as I said I am not using it any more, trying to cut down on grains. I mentioned the pie crust from the original recipe so people could know what size pan to use. About the sweetner I use vegetable glycerine because I am a nonsecretor, by all means try agave nectar or molasses honey would taste a little off to me. About the allspice I usually make these for parties every couple of months or so at the most and only have 1 piece myself. If anybody can come up with a good substitute for allspice please post it. By all means try substituting spices, you can allways eat the evidence! Oh I'm not sure what half and half is in Oz speech..half heavy cream and half milk maybe?
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