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Post by braided-rug on Jan 27, 2006 17:55:20 GMT 10
I have winter squash Table Queen, which is an acorn squash. Completely new to me, not common here. I bought mine from Eden Seeds. I have one or more that is dark green. Apparently, you harvest them after the rind hardens and surface color dulls. From: www.uga.edu/vegetable/squash.htmlWish me luck, apparently they are good for baking, and possibly just the right size for most things.
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Post by braided-rug on Feb 1, 2006 18:19:17 GMT 10
Squash Bread Recipe Herbs and spices used to enhance the flavor of winter squash include garlic, nutmeg, ginger, cinnamon, basil, parsley and a pinch of ground cloves. Sweeten squash pulp with maple syrup, honey, brown sugar, or orange juice concentrate. Squash Bread Equally delicious for breakfast, snack or as a light dessert, this honey sweetened loaf can be spread with low-fat cream cheese or whipped butter. To warm: Wrap thick slices in a paper towel and microwave for 15 to 20 seconds on high. 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 cup butter or margarine 1 cup sugar 1/2 cup honey 1 egg plus 1 egg white 1 1/4 cup pureed cooked winter squash* On a plate, sift together first six ingredients. Set aside. In a large bowl, mix oil, sugar and honey together until light and fluffy. Beat in egg and egg white. Add squash puree and beat until smooth. Fold in dry ingredients. Turn into a greased 9x5 inch loaf pan. Bake until golden brown and a wooden skewer inserted in the center comes out clean, about one hour. Remove from the oven, let stand in pan 10 minutes. Turn out onto a wire cooling rack or cake plate to cool. Sprinkle with powdered sugar. Variation: Squash Bread with Nut Topping 2 tablespoons melted butter or margarine 1/2 cup finely chopped pecans or walnuts Powdered sugar for dusting (optional) After Step 4, pour melted butter over the top and sprinkle with chopped nuts. Bake as directed above. Cool and dust with powdered sugar. www.urbanext.uiuc.edu/veggies/wsquash1.html
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Feb 2, 2006 0:06:49 GMT 10
Dh loves any type of squash just baked in the oven and topped with brown sugar and butter. I am not fond of squash but eat it because I know it is good for me. LOL. But the squash bread recipe you posted sounds delish.
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Post by braided-rug on Feb 2, 2006 9:56:00 GMT 10
It was so confusing. We didn't know if it was ripe or anything. The seeds looked nearly mature, and it tasted like chestnuts, rather than pumpkin or squash. There is such a big difference in the names and vegetables of the two countries.
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Post by braided-rug on Feb 6, 2006 15:10:38 GMT 10
The above recipe tasted nice, even with less honey lol. So here is another: bread.allrecipes.com/az/WintrSqshRlls.asphomecooking.about.com/library/weekly/aa100900a.htm"Maple-Roasted Acorn Squash - Recipe More Side Dishes Solutions Adapted from Comfort Food (Taunton Press, 2004). Hurray for the nutty sweetness and deep nourishment we get from roasted harvest squashes! This ultra-simple recipe practically makes itself, and the results embody all the colors, textures, and flavors of fall. A touch of butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste: Maple-Roasted Acorn Squash has it all. INGREDIENTS 2 acorn squash 3 tablespoons unsalted butter, softened 1/2 teaspoon kosher salt 4 tablespoons maple syrup 3 teaspoons minced fresh ginger (optional) 4 tablespoons chopped pecans (optional) 1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon. 2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking. 3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using. 4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon. Serves 4." From: www.care2.com/channels/solutions/food/1653
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Post by braided-rug on Feb 6, 2006 15:19:44 GMT 10
" Glazed Acorn Squash Rings Recipe Nonstick cooking spray 1 acorn squash, cut into 1/2-inch rings, center pulp removed 2 tablespoons butter 1/2 cup maple syrup 2 cups prepared apple sauce 1/4 teaspoon ground cinnamon Preheat the oven to 350 degrees. Spray a baking sheet with the cooking spray. Place the squash rings onto the sheet. In a small pan, melt the butter over medium-low heat. Stir in the maple syrup. Drizzle the maple syrup mixture over the squash. Bake 15-20 minutes or until the squash is tender. Arrange the squash rings around the edges of a serving platter. Mound the apple sauce in the center of the dish and sprinkle with cinnamon. Makes 4 side-dish servings. Cook's note: Alternately, cut the acorn squash in half. Spray each half with the cooking spray. Bake cut-side down for 20 minutes in a 350-degree preheated oven. Turn the squash over and fill each half with 1 cup apple sauce. Bake 10 minutes more or until soft. Drizzle the maple-butter sauce over the top and add a dash of ground cinnamon." From: www.razzledazzlerecipes.com/flavorsoffall/acsqrings.htm
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Post by braided-rug on Feb 6, 2006 21:18:14 GMT 10
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Post by braided-rug on Feb 26, 2006 21:10:02 GMT 10
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Post by braided-rug on Mar 7, 2006 13:53:10 GMT 10
"Harvesting and Storing It is important to harvest winter squash and pumpkins before they are damaged by the first frost of the fall / winter season. The first sign that the fruit is ready to harvest will be visible shriveling and drying of the stems and leaves. Additionally, the skin of winter squash varieties will typically be too hard for you to be able to dent it with your thumbnail. You should note that most pumpkins will have a tough skin but it may remain a little soft. Harvest the fruit by cutting them from the vine. Be sure to leave one to three inches of vine connected to the fruit. Before storing, cure the fruit. Curing is best accomplished by allowing them to remain in the sunshine for about ten days. It is the sunlight that cures or hardens the skin. If there is a chance of freezing weather, protect in a storage building and return to the sunlight the following day. If you cure the fruit and store them properly, they will last well into the winter. The storage area should be dark, about 50°F (10°C), and rather dry (>65% humidity)." From: www.victoryseeds.com/catalog/vegetable/cucurbita/squash_winter.html
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Post by frugalmel on Mar 7, 2006 14:13:59 GMT 10
wow. I have never planted squash myself because I was afraid it would go to waste. Now I have recipes and how to tips. You rock BR!
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Post by braided-rug on Mar 7, 2006 14:45:54 GMT 10
Thanks Melody.
They are such an easy plant, very dainty and dh just moves the branches where he wants them to go I think, they just follow the garden edge. Not too many fruit to worry about like with zucchini.
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Post by braided-rug on May 3, 2006 20:44:20 GMT 10
This recipe is absolutely beautiful! I am so full I just want to go to sleep lol. You can substitute scone mix and saladas for the bisquik and saltines. Lovely.
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Post by braided-rug on May 3, 2006 20:45:35 GMT 10
Fall Pork Dinner (Cooking for 2)
Bisquick Heart Smart™ recipe! Do you fall for meals that have meat, veggie and fruit cooked in one pan? This all-in-one meal boasts irresistible apples and cinnamon.
1/4 cup packed brown sugar 1 tablespoon firm margarine or butter, cut up 1/2 teaspoon ground cinnamon 1/2 small acorn squash 1 small unpeeled red cooking apple 1/3 cup Bisquick Heart Smart™ mix 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 5 saltine crackers, crushed 1 egg white or 2 tablespoons fat-free egg product 1 tablespoon water 3 boneless pork loin chops, 1/2 inch thick (3/4 lb)
1. Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; (I would suggest using the end of a wooden spoon BR) set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks. 2. In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture. 3. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown. 4. Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.
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Post by braided-rug on Aug 21, 2007 14:33:55 GMT 10
My plan is to grow them again this year, but it might be a bit ambitious. Citrus Baked Squash(serves 4) 1 3/4 lb/875 g acorn or pepper squash 2 tsp/10 ml butter 4 tbsp/50 ml pure maple syrup 1 tsp/5 ml orange rind, finely grated 1/2 cup/125 ml water Cut the squash in half lengthways and scoop out the seeds. Cut in half again to have four serving pieces. Place the squash pieces in a baking dish. Put 1/2 tsp(2 ml) butter, 1 tbsp(15 ml) maple syrup, and 1/4 tsp(1 ml) orange rind into each cavity. Pour the water into the baking dish. Bake at 350°F(180°C) for 45 minutes, or until tender. For variation, you can omit the orange rind in this recipe and sprinkle each piece of squash with freshly ground nutmeg instead. From: www.shadymaple.ca/en/recettes/index.asp?id=23
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