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Patchwork recipes: The best squash

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Posted on September 16, 2010 | Blog Category:
By Judy Stevens



Best Baked Squash

Buttercup squash makes, in my opinion, the best baked squash. Its flesh is dark orange and dry, and it absorbs maple syrup and butter beautifully. Wash and cut the buttercup in half and place, cut side up in a baking dish.

Put a large dollop of butter in each “cup” along with a generous amount of maple syrup. Salt and pepper the halves. Add water to the baking dish and cover with foil. Bake at 375 F for at least 1 hour.

Mom always served it this way at Thanksgiving dinner.

 

Best Squash for Soup

Butternut squash has a lovely smooth texture and is easy to peel and prepare for soup. Wash, cut in half, scoop out seeds, peel and chunk a large butternut squash.

Put it into a pot with one large chopped onion and a couple of cloves of garlic. Add water almost to cover along with a teaspoon of salt and boil until very tender.

At this point an emersion blender works well to puree the soup. Add a large pinch of nutmeg and a small pinch of cayenne pepper. Thin out with a cup or so of heavy cream and/or milk to your desired consistency. Slowly reheat and serve.

 

Easiest Squash for Dinner

Delicata squash is the quickest, sweetest and easiest squash to cook for dinner. Wash delicata, cut in half lengthwise, and scoop out seeds and place cut side down on a rack in a baking dish. Add water to the pan and cover with foil.

Bake at 375 F for about 30 minutes.

Serve one-half delicata for each person. Butter and brown sugar optional.

 

Most Flavorful Squash

Hubbard is the squash of the church suppers of my youth. Large chunks should be steam baked under foil, scooped from the thick skin and mashed with butter and perhaps some brown sugar. Add salt.

Local taste tests at a prove this to be the most flavorful.

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