Broken down into two categories (summer squashes and winter squashes) the most popular squashes and my all-time favorites to cook with are the zucchini, pumpkin, acorn and butternut. While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.
The pumpkin and cousins acorn and butternut squash are usually inexpensive and easy to cook -- just slice them open (carefully) and place them on a baking sheet in an oven set to 350 degrees with a bit of olive oil drizzled over them for 20-30 minutes or until soft (consult individual recipes for specific instructions). So if you're looking for more uses for that pumpkin besides the usual Halloween carving, here's a list of 8 super squash recipes that I've put together with the help of Food Republic.
What's your favorite squash to cook with?
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Bake the pumpkin halves like he said, then scoop it out and put it in the food processor. In a large pot saute' onions in butter add the pumpkin and some chicken broth, salt, pepper and a little turmeric, simmer on low heat for about 20 minutes, remove from heat add some heavy cream and that is it.
I put a spoonful of sour cream in the bowls but it is good without it too.
My all-time favorite though is how my grandmother cooked acorn squash.
She'd halve it filling each cavity with butter, cinnamon, nutmeg, and a bit of ginger powder, then bake them, (covered in foil).
Way yummie :).
I still like it that way occasionally.
Sadly, the squash bugs got more of it than I did this season.
Still, the Acorn and Butternut crop was ample and will keep me into January.
http://www.williams-sonoma.com/recipe/poulet-nicoise.html
i make it dryer -- more like a ratatouille, pan fry squash and onions separately until a little brown, cook the tomatoes until they release their fluids, remove, and reduce them with some white wine, no stock (or chicken) needed. let teh whole thing simmer for about 10 mins -- you don't want to simmer so long the squash falls apart. to do it property you can throughly drain the tomatoes by putting them in a strainer over the pot and let them drip a while, but i am lazy.
mmmmmm
My husband loves the roast and veggies -- I just eat the veggies!
and i live in south mississippi -- i could get fined or exiled just for leaving a comment like that about fried foods ;)