Tons o' squash
We've had an explosion of squash in our garden, butternut, pattypan, and winter. Running out of ideas on how to cook them. Anyone have any suggestions?
Well, I don't know how you're cooking them currently, but here's what I do with butternut, which is a staple food in South Africa.
halved and baked with interesting things in them - rice pilafs, cream cheese, tomato sauces, etc.
roasted, pureed with roasted garlic and stock, made into soup (great with bacon!)
sliced into rings, sprinkled either with soy, or brown sugar, and baked
filling for stuffed pasta
cubed and sauted with mushrooms for risotto
Cooked in a curry sauce
And a million ways more. Enjoy.
The butternut is a winter squash, so it will keep longer than the pattypan, which you can treat like any summer squash.
I just made this dish, which doesn't use *tons* of squash, but is easy and uses other seasonal things. It's a riff on a Rick Bayless recipe and it came out great:
1 med yellow onion, cut into 1/4" slices
1 t Mexican oregano
4 med red potatoes, cut into 1/4" slices
6 skinless chicken thighs
2-3 summer squash or zucchini, cut into 1/4" slices
1-2 T canned sliced jalapenos (rajas de jalapenos) +
1 T pickling juice
1 cup corn kernels, fresh or frozen
1 cup cilantro, coarsely chopped
15 med tomatillos, husked and cut into 1/4" slices
1 cup Negra Modelo beer, or Chimay red or similar
Preheat oven to 400 degrees. Layer ingredients in order in a dutch oven, salting the onion layer and the chicken layer to taste. Cover and bake for 45 minutes. Uncover, stir lightly and cook an additional 14 minutes.
Serve in rimmed soup bowls, with a chicken thigh in the middle and vegetables strewn around, with some broth. A littel crema or sour cream will cut the heat nicely if this is too spicy on its own.
You can bake a bunch of them in the oven, scoop out the meat and puree. The puree can be frozen for later use in a variety of soups, added to mashed potatoes, or as the base for vegetable stews. Or, you can make a really big batch of soup and freeze it in containers of varying sizes. Squash soups freeze very well.
You can peel, cube and roast at 400+ tossed in EVOO and Sea Salt and eat right away. Or you can par boil the cubes and freeze for later use in beef and vegetable stews.