With the recent warm dry weather, our squash are developing good hard skins to store well over the coming months. Squash and pumpkins are part of the Cucurbitaceae family, along with courgettes and marrows, but are distinguished by the fact that their fruits are harvested mature and can last very well, making them a useful staple through autumn and winter (and often beyond). read more
veg of the month – squash and pumpkin
October 5, 2009 · 2 Comments
Categories: Uncategorized
2 responses so far ↓
Anne Barnes // October 12, 2009 at 4:40 pm |
Why peel squash? Some do need peeling but I regularly use butternut, Crown Prince and onion squash whose skins soften up in roasting or in soup and can be eaten/blended. Job done the easy way!
Pamela // November 13, 2009 at 10:41 am |
Like Anne, I rarely peel a squash before cooking. In fact, only the skin of the yellow spaghetti squash doesn’t soften up nicely. I find you can cook a squash whole, as long as you cut a plug out of the top (around the stalk), to let steam escape. For example, cut a plug out of the top of a crown prince, scrape out the seeds, then put some flavouring inside. Replace the plug and roast for 45 – 60 minutes at 160C. Steam will escape from around the plug, so no explosions. I n terms of flavouring, I like a mixture of rosemary, garlic, lemon, chilli and ginger, with just a tiny bit of olive oil. Cooking the squash this way allows time for the flavours to permeate the squash and also ensures that the rosemary and garlic don’t burn.