More Winter Squash Tips
For a basic primer on cooking delicious roasted winter squash dishes, check out my article in today’s edition of the Pittsburgh Post Gazette.
Here are a couple more tips to make your cooking experience easier:
When pureeing squash, if you have a Kitchen-Aid mixer, and you happen to have a meat grinder attachment for it, it will make the job of mashing the squash much easier than using a food processor.
Also, if you’d like to roast the squash with the skin on, feel free. It will take slightly longer, but the squash will peel right off when you’re done. It goes great with my red onion marmalade (pictured above).
November 2nd, 2006 at 11:51 am
Congratulations on your first newspaper article!
I thought it was a good read, and the recipes sound delicious.
November 2nd, 2006 at 6:32 pm
Thanks… though I’ve had a few articles in the East End Food Co-Operator; check out the side bar to the blog for links to all of my articles.
November 3rd, 2006 at 1:28 am
Nice article! I especially enjoyed the lede; I like picturing a winter squash as a burro. Also, as I’m getting ready to register for my wedding, do you have any tips of must-have kitchen items that I might overlook?
November 10th, 2007 at 1:49 pm
[...] Neither question is, to my sensibilities, reasonable. The answer to the former is, “for the same reason you ought to go to the trouble to make your own applesauce, because the stuff that comes out of a can sucks!” (a line perhaps best delivered while wearing a curly, red-haired wig); and to the latter, “Well, why not? It’s easy to do in bulk, it freezes well, and once you have it there’s so much you can do with it: muffins or cupcakes, pies, ice cream, custard, cookies, soup, souffles, fritters….” Squash is extremely versatile, tastes good, and is high in both potassium and vitamin A. If you don’t like peeling it first, you don’t necessarily have to. And here’s another way to cook it down. [...]