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Oct 3, 2011 04:46 AM

Help me use up produce (butternut and acorn squash, pasrnips/carrots. corn)

Hi everyone!

Well, we joined a CSA this summer and unfortunately I am just way too busy to keep up wtih the bounty. I am going to try to use up all of the things in the title of my post tonight (plus a bunch of radishes in a salad).

Any ideas of how I can use the squashes and root veggies together? Easier is better since that's the whole problem here... no time.


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  1. Make a large batch of soup like minestrone that can be frozen in individual serving plastic containers. I do it every 2 weeks in an 8-quart stockpot with store bought ingredients. Since time is of the essence, set aside some time on a weekend to prepare the soup. It may sound crazy, but I eat it for breakfast every day because it helps keep my cholesterol and blood glucose levels down.

    1. When in doubt one way is to roast them. Always tasty and popular. Hard to go wrong.

      The squash you could bake and puree to freeze and use in other things.

      3 Replies
      1. re: Allice98

        After roasting them, you can use them for different things -- puree some for soup, mix some with pasta and cream sauce and maybe sausage for a casserole, make quesadillas with them, use them in a lasagna or a pot pie.

        1. re: Pia

          i love making a savory bread pudding with roasted or leftover cooked vegs and leftover cooked meat (optional, but always tasty). mix vegetables/meat with cubed bread (dry/stale is best), any herbs/seasoning you want, cheese (i've used everything from feta to mozz to a mix of cheddars). add to buttered casserole dish. beat about 4-6 eggs and mix in some milk. pour over veg/bread mix. bake at 350 for about 45-60min.

          after cooled, this also freezes and reheats well. my favorite reheat method is in a pan on the stove, almost caramelizing the vegs and crisping up the cubes of bread.

        2. re: Allice98

          These items are perfect for roasting

        3. Outside of soup I'm not sure I'd use them all together. However, parsnips and carrots together are terriffic, and a very nice accompaniment to roast lamb, or for that matter as a side dish in any fall or winter dinner. Peel 8 large carrots and 12 parsnips, dice into 1/2-inch cubes, cover with water in a large saucepan, bring to a boil then reduce heat to a simmer, cover and simmer until tender, about 20 minutes. Drain well, toss with a tablespoon butter, salt and pepper to taste, and 2 tablespoons chopped flat-leaf parsley. Really, really good.

          1 Reply
          1. re: janniecooks

            Roasted Carrots are amazing the Barefoot Contessa has a great recipe for them with dill, it got me hooked on them and I bet parsnips would be a great combo with the carrots, but hey roasting any vegetable makes it 100 times better IMO

          2. I've been hearing good things about this roasted vegetable recipe in the Post. You could use whatever veggies you have on hand, but I loved the idea of adding chickpeas, raisins and honey.


            1 Reply
            1. re: katecm

              wow, I actually do have a couple of yellow onions and a whole bunch of chickpeas. I believe I will make this (though I don't have any raisins, fava beans or sweet potatoes.... so I guess it won't really be the same recipe, but surely it'll work). I hope parsnips will fit in OK. I just really need to get through the backlog. I've already given away a few things!

            2. I use this basic recipe for vegetable strudel (vegetables and cheeses in a phyllo crust). Not quick unless you're all set up for it, but you can do several and freeze.
              The vegetables in it can be changed, of course. For something quicker, you can mix chopped vegetables with eggs and fry as fritters, like egg foo yung. Use any seasoning you like -- curry, onion, whatever. These freeze too.