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BTD Forums  /  Cook Right 4 Your Type  /  Squashes
Posted by: Joy, Friday, January 5, 2007, 5:56pm
I tried this side dish to perk up chicken, turkey of which I eat alot.

Squash is plentiful now in stores.  This can be used for any squash acorn, butternut, etc.  I bought a sweet dumpling squash in WF for the first time.  It does not have the size of most acorn squashes and is not "meaty" inside.  But it makes up for that in flavor.

If you can cut through the squash you are off to a great start... A sharp knife is a must.

Now this is all to taste I don't have exact measurements.

Saute the onion in olive oil.
Add the cooked squash. (after taking the seeds out I microwaved for about 6 minutes)
Add some thyme.
It does call for pieces of bacon (sub crispy turkey bacon or other alternative)
Shred cheese of your choice (I used Alta Dena goat cheese- a cheddar type)
and cook til melted.

Joy



Posted by: Lola, Friday, January 5, 2007, 6:00pm; Reply: 1
just place the squash whole into the oven and cook until a knife goes through nicely.

let cool and then do all the cutting and scraping off the meat......
that has worked best for me.


thanks for sharing your recipe of savory squash!
Posted by: Joy, Friday, January 5, 2007, 6:24pm; Reply: 2
Lola,

That's a very good tip for cooking squash.


Joy
Posted by: 1475 (Guest), Friday, January 5, 2007, 8:07pm; Reply: 3
Joy,

That seems like a good recipe for squash, I'll try it soon!  I love cooking squash.  When my son was very little, I used to roast them along with garnet yams for an hour at 325 and they would come out so soft and carmelized!  It was so nice for making homemade baby food.   I always loved how easy it was so scoop out the squash and yams from their skins once they had cooled down, it made my life so much easier when I was already exhausted!

Anyway, thanks again.
Posted by: Lola, Friday, January 5, 2007, 8:34pm; Reply: 4
yes Joy, it has spared me quite a few bruises!!! lol
Posted by: Alia Vo, Saturday, January 6, 2007, 2:41am; Reply: 5
Thank you for sharing your recipe.  

For the purpose of convenience, I usually try to find the smallest pumpkin or squash and cut it in cubes; then I water saute or steam it over the stovetop.  I believe it may cook quicker in this manner versus utilizing a stove.

Alia
Posted by: ABJoe, Saturday, January 6, 2007, 5:17pm; Reply: 6
Quoted from Alia_Vo
Thank you for sharing your recipe.  

For the purpose of convenience, I usually try to find the smallest pumpkin or squash and cut it in cubes; then I water saute or steam it over the stovetop.

When I steamed pumpkin, it absorbed quite a bit of water and was very mushy, almost dripping.  Any idea what I did wrong?  We needed to wring it out in cheesecloth to make it usable.  Since then, we have always baked it and had much more success!

Posted by: Alia Vo, Saturday, January 6, 2007, 6:09pm; Reply: 7
You're correct.  Steaming or cooking pumpkin in water makes it more moist, watery, and almost stringy if it's overcooked.  On the other hand, oven baking produces a tender, crumbier, soft texture.  

When I mix the cooked pumpkin with other vegetables and the contents of what I am eating, the mushy texture of the pumpkin is fine.  It actually blends or melds all the flavors in quite nicely!

Alia
Posted by: Brighid45, Saturday, January 6, 2007, 7:31pm; Reply: 8
My mother used to split acorn or 'table' squashes in half, scoop out the seeds and strings, then brush the hollow with melted butter and put in a big patty of sausage meat. She would then bake the squash and sausage for an hour and serve it with a spinach salad. I make the same thing with any small winter squash, only I use a mixture of olive oil and ghee to brush the hollow, and turkey sausage or a meatloaf mixture like ground turkey, lamb and beef with some chopped onion and garlic added in. Add a little cayenne if you like some heat, and enjoy. :)
Posted by: Lola, Sunday, January 7, 2007, 4:55am; Reply: 9
very clever and tasty!
thanks!
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