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Thread: Winter Squash?

  1. #1
    WiZeR is offline Tuber
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    Default Winter Squash?

    Hi

    I picked these yesterday



    Winter Squash: Orange Dawn

    Questions is, did I pick them too early? Do they need to mature more? and if not: What do I do with them in terms of cooking?

    Cheers

  2. #2
    Lesley Jay is offline Early Fruiter
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    WiZer in terms of size I don't know how big this variety grows but the ones on the right and left I would say are too small. Where cooking is concerned there are recipes dotted all over the place www.uktvfood.co.uk mainly uses butternut squash in their recipes but they are worth looking at. www.fooddownunder.com has that many recipes using squash, it will take you a day to read them! Click on Vegetables and then Squash.
    [

  3. #3
    WiZeR is offline Tuber
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    Default

    thanks Lesley

  4. #4
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
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    Default Super recipe!

    This recipe is WELL recommended! its taken from Slow Cooker by Sara Lewis - and is a firm family favourite with us (so much so have got lots of squash plants growing in my patch!)
    Squash & carrot cobbler
    1 tblsp oil
    1 large onion chopped
    1lb squash deseeded,peeled and diced
    1lb carrot, diced
    13oz can chopped tomatoes
    8fl oz veg stock
    1 teasp sugar
    2 - 3 rosemary sprigs
    salt and pepper
    Cobbler:
    5oz SR flour
    2oz butter
    3oz of your favourite cheese
    4 teasps chopped rosemary
    4 tblsps water

    Heat oil in pan and fry onion gently till softened. Add squash and carrots and cook gently for a few minutes until they start to soften. Add tinned toms, stock, sugar and rosemary and bring to the boil. Season.
    Put mixture into a large pot and then cook in a moderate oven for around an hour and a half. When veg is soft then you know its ready!
    For the cobbler: Mix all ingredients in a bowl, except water and mix until like breadcrumbs, add water and form into small handsized balls.
    Add dumplings to stew mixture and cook for another half an hour until cooked.
    Enjoy!
    Dexterdog

  5. #5
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    I would cut them into wedges, remove the seeds, drizzle with olive oil and roast (about 30mins at 180/gas6)
    or...
    steam and mash
    or...
    Cut into cubes and steam till soft, place in baking dish, pour over enough single cream to just about cover and leave overnight. Sprinkle with breadcrumbs and cheese and bake 180/gas6 for about 30 minutes (very indulgent that one)
    or..
    use to make soup.
    Last edited by blackkitty; 19-07-2006 at 09:18 PM.

  6. #6
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
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    Default Yum!

    Blackkitty that sounds delish! will definately give it a go! dexterdog

  7. #7
    pickledtink's Avatar
    pickledtink is offline Rooter
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    Roast with olive oil and whole garlic cloves with a little stock in the bottom of the pan to keep moist.
    Steam chunks and toss in butter with a pinch of nutmeg and cinnamon,

    Simmer roughly 1 inch squares with a little sliced onion in a can of coconut milk with a little chilli , some ginger and a hefty squeeze of lime. Meat eaters can hurl in some sliced chicken breast. Serve with rice.

    Stuff them and roast whole;
    Couscous with chopped apricots and almonds is good.
    Even just some grated Gruyere. Slice off the top pop in the cheese put the lid back on and bake.

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