Posts Tagged ‘squash’

Kitchen Tips Tuesday: How to Peel Squash

November 19, 2013

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I love winter squash; butternut, acorn and even fresh pumpkin. Peeling and dicing them; not so much. I often feel like I need a machete to slice through them, and fear that I will not come through the cutting process with the same amount of fingers I started with. This tip changed all that, and made the process of cutting hard squash much easier.
Rinse the dirt off of the outside of the squash. Use the tip of a sharp knife to poke a few holes in the squash to allow the steam to escape (and prevent it from exploding) and pop it into the microwave for 1-2 minutes until it is just soft enough to cut. If the squash is still too hard, try another minute. Just don’t leave it in there long enough to start cooking. This will make cutting it open a breeze!

Use a spoon to scoop out the seeds and pulp. Cut each half into smaller pieces and slide your knife between the skin and the flesh of the squash to remove the skin. This is easier in longer strips, as opposed to small chunks. Once it is peeled, cut it into smaller pieces, depending on what the recipe dictates.

You should have perfectly peeled squash with minimal waste, and all 10 fingers, when you are done!

photo: Glasshouse Images

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Unrecipe of the Week

October 1, 2012

Often the simplest preparations are the best. That was certainly the case with Friday night’s squash soup.

It was a rainy evening in New York City and my vegetable basket was filled with random goodies; the perfect scenario for a warm, comforting soup.

I cut a butternut squash into large pieces, drizzled them with olive oil so they didn’t dry out, and roasted them in a hot oven for about 25-30 minutes, until they were soft and caramelized.

In the meantime, I sautéed an onion in a little olive oil and added the chunks of peeled and seeded pattypan squash.

I covered the vegetables with broth, (chicken or vegetable broth will do) and simmered it until the squash was soft.
I removed and discarded the skin from roasted butternut squash and added it to the pan.
After simmering it for another 10 minutes or so, I pureed it, using an immersion blender. Adding a little more broth to smooth out the consistency, and seasoning it with salt, pepper and a little cayenne pepper for a bit of heat and my soup was ready.

It was creamy, rich and flavorful without any cream, or butter. The taste was all about fresh, seasonal foods, prepared in a simple manner. It just doesn’t get any better than that!

Serve with a dollop of plain Greek yogurt and enjoy!

CSA Tuesday

September 26, 2012

It’s CSA Tuesday, and I am a little unexcited about today’s selection.

There is a head of lettuce, some potatoes, 2 types of squash and a pumpkin.

There is an herb that looks like mint and smells lemony. I think its lemon balm.

I will try that tonight with some sautéed seafood and see how it goes.

The pumpkin will hopefully yield a small pie, something B has been requesting since last Thanksgiving.

Any ideas for the squash?


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