What can I do w/ squash???

Question

I have abunch of squash (acorn and butternut) that I would like to use soon before it goes bad. I wanna bake and have things, preferably sweets or bread, to freeze. Un fortunatley I am out of ideas/have no recipes/ don't know what to do to make squash. Any ideas/ recipes?

Answer 1

umm cook it!! Eat it!!!

Answer 2

Butternut Squash Fries with Chili Salt and Maple Cream
FOUR SERVINGS
Prep Time: 20 min
Cook Time: 35 min

Ingredients

1 butternut squash (about 2 pounds) - halved
lengthwise, seeded and peeled
2 teaspoons extra-virgin olive oil
1/2 cup crème fraiche or sour cream
2 tablespoons pure maple syrup

3 tablespoons coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 limes, cut into wedges


1. Preheat the oven to 425º. Cut the squash into 1/2-inch-wide sticks, about 3 inches long. In a large bowl, toss the squash with the olive oil. Spread in a single layer on a foil-lined baking sheet and roast until golden and tender when pierced with a knife, about 35 minutes.
2. Meanwhile, in a small bowl, stir together the crème fraiche and maple syrup until combined. In another bowl, combine the salt, cumin and chili powder. Sprinkle some of the seasoned salt on the squash fries and serve with the maple cream, remaining seasoned salt and lime wedges.



You can find a ton of recipes featuring both types of squash on www.foodnetwork.com. Just type "acorn squash" or "butternut squash" in the search window and you'll see many listings.

Good luck

Answer 3

Here is an easy recipe for any winter squash (especially acorn) - halve, hollow, sprinkle with cinnamon and bake in orange juice, Coat with butter and fill with a mixture of cooked brown, rice butter, sweetened cranberries, walnuts or pecans, and parmesean cheese. Stick in oven at 350 for 5 minutes.

If you don't like this one, try a search with "Butternut squash recipes". I like the "Bon Apetite" magazine site and you can try adding it to the search. I really like a couple of the sweet squash soups they have, but haven't done a bread. I think the squash is watery and fibrous so you would have to work around that...



Have fun!

Answer 4

"Maple-Glazed Acorn Squash" - 4 servings

2 small acorn squash
Salt
Pepper
4 tbsp. maple syrup
4 tsp. butter or margarine

1) Halve squash crosswise; remove seeds. Place squash, cut side up, in 13x9" baking pan.
2) Sprinkle halves with salt and pepper; divide syrup and butter equally among squash halves. Cover with foil.
3) Bake at 350* - 45 minutes or until squash is fork-tender.

Answer 5

you can make lots of things. substitute butternut in any recipe that calls for pumpkin or zucchini, pies, cookies, breads. an easy method of getting the "meat" out of the skin is to cut in half, clean out seds, cover with plastic wrap and microwave 15-20 minutes, til soft. you can then scoop out the squash real easy. Also, they are both excellent when you cut in half, clean out the seeds, season with salt pepper and butter. add a couple tablespoons of brown sugar. cover each half with foil, put on a cookie sheet and bake for about 1 hour at 350.

Answer 6

SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated

TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted

Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.


Roasted Acorn Squash Salad
Any sweet-fleshed winter squash is suitable but I find the scalloped edges of acorn squash slices look especially nice.

Ingredients: FOR BAKING THE SQUASH
3 pounds acorn squash (1 large or 2 small ones)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

FOR DRESSING
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt or more to taste
1/4 cup slivered almonds, toasted in the oven or on a dry skillet
1 tablespoon or so Reduced Balsamic Vinegar, thickened for drizzling
(Boil ¼ cup balsamic vinegar until reduced by about half and very syrupy, about 5 minutes).
2 tablespoons or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta, cottage cheese or ricotta salata

Directions: Preheat the oven to 400. (As soon as it's hot, you can toast the slivered almonds for garnishing the salad: spread them on a sheet pan and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Or toast them while the squash is roasting, or after.)
To prepare acorn squash: With a sharp vegetable peeler or paring knife, strip off the peel from the top of the ridges of the squash. You don’t need to peel more than this: it will help the squash cook faster and looks nice too. (If you are roasting a smooth squash like butternut, remove all the peel.)
With a sharp, heavy knife, cut the squash in half lengthwise and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semi-circular slices of squash, all about one-inch thick.
Put all the pieces in a pile on a large baking sheet, preferably non-stick, or lined with parchment or a non-stick silicon baking mat. Drizzle the 2 tablespoons oil over and sprinkle on the salt and toss to coat the squash with the seasonings, then spread them out to lie flat, not touching.
Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes or so, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges.
ASSEMBLING THE SALAD
Let the squash pieces cool on the pan until you’re ready to serve. Arrange them — in a symmetrical design or in a casual pile — on a large serving platter or on individual salad plates, with two or three slices per portion.
Refresh them with drizzles of olive oil, sprinkles of salt. Scatter the almond slivers over and then streaks or swirls of warm balsamic reduction. Finally, crumble bits of cheese all over .

Answer 7

Ingredients:
2 medium butternut or acorn squash (about 1 1/2 lbs each)
1 medium sweet potato (about 8-ozs)
1 1/2 Tbsp canola oil
1 cup thinly sliced leeks, white parts only
3 cups low sodium chicken bouillon
2 cups water
2 Tbsp dark rum
2 Tbsp lime juice
1/2 tsp salt
- ground mace and chopped chives, for garnish
- yogurt or sour cream (optional)









Recipe Number: 853
Servings: 4

Nutritional analysis per serving: calories: 245 grams of fat: 8 g. fiber: 9.8 mg. sodium: 322 % calories from fat: 28

Instructions:
Pierce each squash and the potato several times with the tip of a sharp knife. Place them on a double layer of paper towels in a circle on the floor of the oven. Microwave on high for 8 minutes. Turn each vegetable and microwave on high for 7 to 9 minutes, or until the squash are soft. Set aside and let cool. Depending on the shape of the potato it may be done before or after the squash. Check the potato for doneness and wrap it in a paper towel; set aside. (A fork or knife will pierce the potato easily to the center when done. Otherwise, microwave it on high for another 2 to 4 minutes until done.)

In a 3-quart microwavable casserole, combine the oil and leeks. Cover tightly with a lid or vented plastic wrap.

When the squash is cool enough to handle easily, cut in half and scoop out the seeds; set aside.

Working in batches in a food processor or blender, puree the squash, potato, and leeks with the bouillon and water until smooth and creamy. Return the soup to the casserole. Stir in the rum, lime juice, and salt. Cover tightly with a lid or vented plastic wrap. Microwave on high for 8 to 10 minutes, or until heated through, stirring once.

Ladle into soup bowls. Sprinkle with mace and chives. Pass a bowl of yogurt or sour cream at the table, if desired. (serves 4 - 6)

Acorn Squash and Apple Puree



Ingredients:
1 acorn squash, halved and the seeds and strings discarded
1 Golden Delicious apple, cut into 1-inch pieces
1/2 Tbsp butter
- freshly grated nutmeg to taste, if desired
















Recipe Number: 987
Servings: 2

Nutritional analysis per serving: calories: 238 mg. cholesterol: 8 g. fiber: 15 mg. sodium: 33 % calories from fat: 15

Instructions:
Arrange the squash, cut sides down, in a glass dish, prick the skin all over with the tip of a sharp knife, and microwave the squash at high power (100%) for 10 minutes. Put the apple in a 1 or 2 cup glass measuring cup, cover it with microwave-safe plastic wrap, and microwave it and the squash at high power (100%) for 4 to 6 minutes, or until they are tender. Scoop out the squash, discarding their skin, pour off any liquid from the apple, and force the squash and the apple through the medium disk of a food mill into a bowl. Stir in the butter, the nutmeg, and salt and pepper to taste.




way more on these sites....hope you like squash!

Answer 8

cut it into thin slices, beat a couple eggs and some milk together in one bowl, put flour in another bowl. dip squash into milk and egg, then dip into flour and cover until completely breaded, cook in a pan with hot cooking oil til its browned.

so yummy

Answer 9

fried
baked
grilled
in a casserole
steamed

Answer 10

spaggetti