Comments on: More About Squash

By: Martha

Martha — Tue, 13 Nov 2007 00:41:10 +0000

OK, for once I don’t feel like a food slacker reading your blog. I had pounds and pounds (seriously, like 50 or so) of winter squash from my CSA this year (the last 15 lbs are sitting on the counter still waiting for attention). All I did was wash, cut, gut and roast all of the different kinds, run them through the food mill and freeze them in usable portions (I even put it in bags and froze it flat for easy storage and rapid defrosting). So now I have butternut, pumpkin, hubbard and some sort of sweet winter squash the farmer didn’t know what it was(”I just saved the seeds over from last year. Try it though, it’s really good”) just waiting for use in my freezer. Pumpkin pancakes for Sunday Supper? done. My contribution to Thanksgiving at the in-laws? partly done. Weeknight winter veggie? done. I’m so proud.

By: Zil

Zil — Mon, 12 Nov 2007 15:56:23 +0000

I’m too lazy to cut up a pumpkin first. I just bake my sugar punkin at 350 on a foil-lined cookie sheet for 90 minutes and voila! soft pumpkin flesh ready for the Cuisinart.
I was totally inspired by your cupcake recipe, BTW. Can’t wait to try them.

By: Cooking Recipes » Blog Archive » More About Squash

Cooking Recipes » Blog Archive » More About Squash — Sat, 10 Nov 2007 19:07:12 +0000

[...] Corduroy Orange wrote an interesting post today on More About SquashHere’s a quick excerptMore About Squash November 10th, 2007 It has come to my attention that the recipe for the pumpkin-cranberry cupcakes that I posted yesterday may seem at first blush to be complicated; mainly because of the prepared winter squash–a step that turns the recipe into something one might feel they couldn’t prepare without making special arrangements beforehand. “Why am I going to go through the trouble to roast and mash pumpkins?” is, perhaps, a somewhat common reaction. Or, “What, like I’m just go [...]