http://blog.riverford.co.uk/2009/10/05/veg-of-the-month-squash-and-pumpkin/ News from Riverford Organic Vegetables Fri, 30 Jul 2010 15:37:29 +0000 hourly 1 http://wordpress.com/ http://blog.riverford.co.uk/2009/10/05/veg-of-the-month-squash-and-pumpkin/#comment-1145 Pamela Fri, 13 Nov 2009 10:41:06 +0000 http://riverford.wordpress.com/?p=510#comment-1145 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. 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.

]]> http://blog.riverford.co.uk/2009/10/05/veg-of-the-month-squash-and-pumpkin/#comment-1122 Anne Barnes Mon, 12 Oct 2009 16:40:38 +0000 http://riverford.wordpress.com/?p=510#comment-1122 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! 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!

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