Last updated on December 2nd, 2011
Are you a gardener who likes to cook? I only ask because the season of winter squash is upon us, and I’m looking for ways to enjoy my butternut-, acorn-, hubbard-, and spaghetti-squashes. I’m also looking for patty-pan and pumpkin recipes.
Can you help me out? Do you have a favorite winter squash recipe? Whether your dish is easy to make or staggering in its complexities, please share it in the comments section below. You can post as many recipes as you like, just separate them as different “comments.” I will make some of your dishes, and include them, along with photos, and a hat-tip to you, on the homepage of A Garden for the House. (If you have your own cooking-blog, send it to Kevin@agardenforthehouse, and I will link to your blog and recipe.)
My squash is ready, and so are my pots and pans. Let’s get this recipe-exchange-party started!
UPDATE: I think that posting recipes for different types of squash might get confusing if they are listed in the comments. They will also be hard to read. Thus my solution: Throughout this week and next, I will address one type of squash, with its general cooking directions. Then, if you have a recipe for that squash, you can email it to me at [email protected]. This way I can publish your recipe within a specific category.
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Justin says
I don't have a winter squash recipe, but I'm looking forward to seeing those that other's post!
Andrew Thompson says
Spaghetti squash is a great substitute for regular pasta, if you are dieting or are gluton-intollerant. You can serve it with regular pasta-sauce, or just butter, garlic and paresan cheese.
It's easiest to cook the squash whole.
1. Pierce squash all over with a fork or knife.
2. Set on a baking sheet, and bake for one hour at 375 degrees.
3. When cool enough to handle, cut the squash lengthwise in half.
4. Scoop out seeds and fibrous strands from center.
5. With a fork, and working from the outside in, gently scrape the squash. It will miracously turn into “pasta.”
Top with anything you like — the aforesaid tomato sauce, butter, garlic and parmesan, or simply olive oil, herbs, and salt and pepper.
Tracy says
That spaghetti squash recipe sounds terrific for my houseguests this fall. I can't wait to try it!
Holly says
A friend gave me a huge blue hubbard (probably 7lbs or so) squash. I've only found really complicated recipes for hubbards so far on line. I'm hoping someone has a nice, but not terribly difficult way to prepare it.
Justin says
Hey, Kevin – regarding your “update:” I think that's a good idea. Much easier for all. Looking forward to seeing recipes — especially for some of the odd but beautiful squash in the two photographs!