Comments on: Five Ways to Eat Winter Squash

By: James Stuart

James Stuart — Wed, 27 Oct 2010 19:23:01 +0000

For a few more ways to eat winter squash, come to Chile, where zapallo camote, a variety of the native South American Cucurbita maxima, is among the most popular vegtables. While seldom (never?) eaten alone, it is an ingredient in many of Chile’s iconic dishes, chaquican (jerky, squash, corn, potato, etc. hash), cazuela (boiled dinner), porotos granados (shell beans with corn and squash), locro de zapallo (pumpkin stew), carbonada (beef soup, from meat left over from a BBQ), and sopaipillas, fried pumpkin breads.

By: Five Ways to Eat Brussels Sprouts | Food & Think

Five Ways to Eat Brussels Sprouts | Food & Think — Thu, 05 Nov 2009 17:34:39 +0000

[...] Maple-y. Is there anything maple can’t do? It tastes good on everything from to squash to snow! Try Food and Wine’s maple-roasted Brussels sprouts with chestnuts, the Zesty [...]

By: Improve Your Winter Squash Harvest | Your Small Kitchen Garden

Improve Your Winter Squash Harvest | Your Small Kitchen Garden — Sun, 25 Oct 2009 01:52:07 +0000

[...] Five Ways to Eat Winter Squash – I love this Moosewood Cookbook recipe, which mixes kale and chunks of winter squash into a basic white-wine risotto. It’s easier than I expected—although you do have to be vigilant about stirring!—and it’s a very healthy dish, … [...]

By: laurie

laurie — Thu, 22 Oct 2009 23:28:14 +0000

leftover (or not!) squash (red kuri is my favorite, buttercup, butternut, acorn all works great) mixed in with lentil soup is divine.

By: tracey

tracey — Thu, 22 Oct 2009 20:26:14 +0000

BUTTERNUT SQUASH:

Peel, de-seed and cut butternut squash into 2 inch pieces and then place in a large bowl. Drizzle in 2 tablespoons of olive oil and work the squash around with your hands until all pieces are coated in oil. Sprinkle 2 tablespoons of brown sugar, 1/2 teaspoon of salt, 1 teaspoon cinnamon and a pinch of nutgeg on top and mix again with your hands until each piece is evenly coated. Place in one layer on a baking sheet and bake in the oven for approximately 40 minutes, until squash is fork tender. YUM!

By: wmd

wmd — Thu, 22 Oct 2009 19:15:20 +0000

I like cutting squash into 1″ cubes, stirfry with swiss chard, onion, pork loin cubes and indian ginger pickle.

Sweet potato works for this, butternut or acorn squash is very tasty.