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Discussion Starter · #1 ·
I know, it's embarrassing --- I'm very much a "beginner" in the kitchen. Pretty sad that I don't even know how to cook squash.<br><br>
But, anyway, my toddler and I visited a local farmer's market (which I LOVE to do this time of year!!!) and bought 3 baking pumpkins, and a couple of different squash: one acorn, one of the long tan ones (sort of pear shaped) and one of the large dark green ones (can't remember the names of those last 2). Anyway, they're all beautiful. I'm thinking I"m suppose to really just cut them in half across the "latitute" (as opposed to the longitute -- if the squash were the earth....) and put some butter & brown sugar in 'em?<br><br>
How long do I cook them and at what temperature? I'm going to do them one at a time, cause it's just the three of us (dh, baby and me). And do I cook them cut-side down, or cut-side up? If it's cut-side up, do I put foil over it?<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/shy.gif" style="border:0px solid;" title="innocent">
 

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Discussion Starter · #2 ·
Oh, I was just reading over my post, and I realized that for the "long" tan squash, I WOULD need to cut it down thru the "longitude" line, right?
 

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take your squash, wash the outside and wipe dry.<br><br>
cut it in half or quarters, depending on how big it is , so it fit into your baking dish of choice.<br><br>
Place the squash bottom side down in your baking dish and put in your butter and brown sugar. Use as much as you please..I tend to recommend going heavy on the butter and sugar myself.<br><br>
Stick this into the oven at about 350 for maybe an hour. Check it after thirty minutes and kind of poke the insides with a fork..to see if it is getting soft.<br><br>
You can also put a pumpkin half bottoms side up on a cookie sheet and bake it until it is soft , then scrape the sfot inside out and use it for pie or soup or what have you.<br><br>
Sometimes when I make squash I put the squash in bottoms side up for about fifteen minutes to help it soften, then turn it over and fill it with the sugar/butter filling.<br><br>
Raisons are great stirred into baked squash, and nuts on top are another good addition. Walnuts or pecans are nice to use, and mybe even hazelnuts.<br><br>
Good luck!
 

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I usually wash them, take out the seeds, and cut them into large chunks that fit into a glass dish with a cover, and microwave until it's soft enough to easily stick a fork in into the flesh, the peel usually stays kind of tough and hard. Then I scoop it out of the peel, and mash with butter and brown sugar or honey. For a small pie pumpkin, probably 7-10 minutes would do it (guessing).<br><br>
To cook in the oven, you cook cut side down. Not sure on the time, if you poke even the skin side, it should "give" enough to know it's soft. If you cook it at a lower temp for longer, the sugars will caramalize, and you may not need any sugar at all.<br><br>
Oh, and if you can find buttercup squash, they are wonderful! My personal favorite. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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whoops, yes, of course take the seeds and etc. out first......duh<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/oops.gif" style="border:0px solid;" title="oops">
 

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Discussion Starter · #6 ·
Avonlea - when you're doing it your way, you don't cover it with foil or anything, right?<br><br>
Queencar - when you do it in the microwave, I see that you cover it, but when you do it in the oven, you don't cover it with foil, right?<br><br>
Second question -- what main entree do you guys serve with the squash in autumn?<br><br>
Thank you so much for your advice!!!
 

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For the butternut squash, I usually cut it into chunks, remove the peel, and boil until fork tender. Drain and then whip them like you're making mashed potatoes. I usually just add a bit of butter and salt and leave some plain for the baby.<br><br>
Acorn squash is so much faster in the microwave. Cut it in half, remove the seeds and put on a plate (with maybe a tablespoon of water on it) cut side down for about ten minutes. Turn it right side up, put butter and brown sugar in, and microwave until it's melted. You could also fill them with applesauce and sprinkle with cinnamon...my kids love it that way.<br><br>
Are you baking the pumpkins to eat plain or to further cook them down for pumpkin puree? I would just cut the pumpkin in half, cover it with foil, and put it in a 325-350 degree oven until fork tender.<br><br>
Don't forget to roast the pumpkin seeds! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"><br><br><br>
I like making autumn pork roast with all the lovely squash that comes around this time of year. I make it in the crockpot and it has cranberries, honey, and cloves among other things...it's yummy!<br><br>
There are too many things that you can do with all that squash! This is my favorite time of year...probably because I love pumpkins so much. Pumpkin pie, pumpkin pancakes, pumpkin ice cream, pumpkin soup, pumpkin bread...it's a wonder my kids aren't orange! lol
 

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Discussion Starter · #8 ·
Pumpkin Pie - this is TOTALLY my favorite time of year, also. It think maybe I have a Druid spirit. I'm so affected by autumn.<br><br>
The autumn pork roast recipe sounds scrumptious. Would you possibly be able to post the recipe? Or pm it to me? Also, the pumpkin bread sounds like something my ds might try (he's a very picky eater, but he does like breads). And actually the pumpkin seeds - how do you do those? Do you do them in a frying pan with butter? Or in the oven?<br><br>
Anyway, I know being a mommy is a busy job, so if you don't have time to dig out these recipies, I totally understand. No hurry.<br><br>
Thanks so much for all of the pumpkin advice, mommies!!!
 

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we've been getting produce from a CSA this year and have gotten some nice butternut squash (the long pear shapped pale ones) and acorn squash. in our CSA newsletter our farmer mentioned that you can just boil them whole for about 10 minutes. then slice them in half the long way (through the stem) and scoop out the seeds. they're much easier to slice this way since they're cooked and it's pretty durn quick. i guess if you wanted to then you could put some butter and brown sugar on them and run them under the broiler for a minute to get that yummy crusty gooey sweet stuff on top.<br><br>
hth
 

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I love butternut squash - it's a savoury vegetable for me. I can't stand it sweet or in desserts. I cut it however I please (sharp knife!), then peel it, take the seeds out. Then drizzle with olive oil and salt and bake in a hot oven 375F for about 45 mins til it's really soft and browned. I love it browned - it caramalizes. For this reason I don't like it microwaved. You can also make mashed pumpkin with it - same way you'd make mashed potatoes. And you make pumpkin soup too - same way you'd make carrot soup. Or the roasted browned pumpkin makes a great dip too.
 

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pumpkin seeds ~ I just scoop them out, rinse them, put them on a cookie sheet in a single layer and salt them. I bake them with the pumpkin until they are golden brown....does not take long. cool and store in an airtight container.<br>
I bake my pumpkin (cut side down on a cookie sheet until tender, then peel the skin off when it cools, i am lazy!), puree it and store it in 2 cup measurements in the freezer (i use freezer bags as they thaw faster). Then when I want pumpkin pie, all I have to do is add the rest of the ingredients and Viola!
 

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That sounds easier than what I do with my pumkins for pie- I parboil a whole pumkin in a big pot with a little water for 20 minutes, slice it up (it's softer, then) -cut out the seeds and peel and steam until tender and mash it up, then freeze.<br><br>
For squash I cut them in half, scoop out sees and pulp and place cut side down in a baking dish with 1/2 inch of water and bake at 350 until tender, then scoop it out an mash it with butter/ whatever seasonings I'm using.
 

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Autumn pork roast<br><br>
3 to 4 pound pork roast<br>
Salt & pepper<br>
1 cup cranberries, finely chopped<br>
1/4 cup honey<br>
1 tsp. grated orange peel<br>
1/8 tsp. ground cloves<br>
1/8 tsp. ground nutmeg<br><br>
Season roast with salt and pepper and place in crockpot. Mix remaining ingredients and pour over roast. Cook on low fro 8-10 hours or high for 4-5 hours.<br><br>
Pumpkin bread<br><br>
1 (15 ounce) can pumpkin puree<br>
4 eggs<br>
1 cup vegetable oil<br>
2/3 cup water<br>
3 cups white sugar<br>
3 1/2 cups all-purpose flour<br>
2 teaspoons baking soda<br>
1 1/2 teaspoons salt<br>
1 teaspoon ground cinnamon<br>
1 teaspoon ground nutmeg<br>
1/2 teaspoon ground cloves<br>
1/4 teaspoon ground ginger<br><br>
Preheat oven to 350 degrees and grease and flour 3 7x3 inch loaf pans (I always use one regular loaf pan and make muffins with the extra batter).<br><br>
Mix pumpkin, eggs, oil, water, and sugar until well blended. In a seperate bowl, sift flour, baking soda, salt, and spices. Stir the dry ingredients into the wet just until mixed. Pour into prepared pans. Bake about 50 minutes. (If you use different size pans, just keep an eye on them and take them out when a toothpick comes out clean.)
 

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Discussion Starter · #14 ·
Thank you so much, everybody for the advice and recipies. I can't wait to get started!<br><br>
Beanma - that's so great that you're in a CSA!!! I looked into it a little this spring & thought it was a great thing. You must be having fun eating "within the season", like the article in Mothering.<br><br>
Pumpkin Pie - thanks for typing out those yummy recipies for me.<br><br>
You've all made me hungry, and in the mood for some squash, for sure!!!
 

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Avonlea, we posted at the same time<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Autumnwind, I would bake uncovered in the oven, somtimes rub a little oil on the squash, just depends on how it is looking.<br><br>
I forgot to mention, I don't dry the squash after I wash it before microwaving, and sometimes sprinkle a little extra water to help it cook better.<br><br>
Pumpkin seeds: I scoop them out, wash them, dry on paer towels, then spread on a cookie sheet. Drizzle with melted butter, stir slightly and spread flat again, sprinkle with salt adn bake at 350 til they start to look dry and toasty. Sometimes I stir while they are baking. My son'sw favorite part of carving pumpkins!<br><br><br>
Pumpkin Pie, that roast sounds wonderful! I will be trying it shortly. Thank you!
 

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quote:<br>
"I love butternut squash - it's a savoury vegetable for me. I can't stand it sweet or in desserts."<br><br>
I'm with wombat!!<br>
I love squash (especially buttercup) and sweet potatoes, but only as long as there's no sweetener added. I'm a big fan of desserts (raspberry-cheesecake brownies, anyone?), but I don't like my "real" food to be sweet...<br><br>
I had the most awesome squash soup with herb pistou at a restaurant the other day! Mmmmm!<br>
I should get on re-creating that...<br><br>
Pumpkin Pie, your bread recipe has me craving!<br><br>
peace,<br>
alsoSarah
 

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I must be odd. For acorn squash I never use butter or sugar (never knew you could to be frank). All I do is cut it in half, sprinkle a little peper and maybe garlic on top, wrap it in tin foil and bake on a cookie sheet at 350-400 for an hour. I don't even scoop the seeds until after baking.<br><br>
MM
 

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Pumkin Pie, I made a gluten-free variation of your Pumpkin bread recipe and all I can say is MMMMMMM good.<br><br>
I always change recipes in small ways- I added molasses for part of the sugar and a bit of baking powder and used almond milk for some of the oil... then put half in cupcakes and half as a sheet cake because I have no loaf pans and topped it all with chocolate/crunchy almond icing and have already chowed down 3 cupcakes that are supposed to be going to the potluck in half an hour!<br><br>
Thanks for the recipe!
 

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For busy moms with babies and toddlers on hips and heels... curious how much effort do you make into making your family meals during the week and how do you make it interesting and with little effort. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Please share some of your favourite meals too. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Stephanie (vegetarian, tandem nursing moms)
 

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Wondering if this was meant to be a new thread? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 
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