Went for a walk last week with a friend and her sister had planted a huge
crop of squash (green). It's been sitting in my fridge for over a week.

I'm thinking, boiling or baking and then mashing ; maybe adding some curry,
cream, and fresh herbs, onions perhaps.

Don't really know, since I've never cooked fresh squash.

Can cooked squash be frozen or would it be too watery? Will google too.
Thanks.

Elaine

elaine > wrote:

>Went for a walk last week with a friend and her sister had planted a huge
>crop of squash (green). It's been sitting in my fridge for over a week.
>
>I'm thinking, boiling or baking and then mashing ; maybe adding some curry,
>cream, and fresh herbs, onions perhaps.

>Don't really know, since I've never cooked fresh squash.

This doesn't apply to your situation, but if it's very fresh it
can be eaten raw. Slice into very thin sheets, and dress with
olive oil, lemon juice, and mint.

Steve

On Fri, 15 Sep 2006 19:29:50 -0400, elaine wrote:

> Went for a walk last week with a friend and her sister had planted a huge
> crop of squash (green). It's been sitting in my fridge for over a week.
>
> I'm thinking, boiling or baking and then mashing ; maybe adding some curry,
> cream, and fresh herbs, onions perhaps.
>
> Don't really know, since I've never cooked fresh squash.
>
> Can cooked squash be frozen or would it be too watery? Will google too.
> Thanks.
>
> Elaine

I have a great recipe for pickled squash if interested.. it is actually
easy to do. Will post.

In article >,
"elaine" > wrote:

> Went for a walk last week with a friend and her sister had planted a huge
> crop of squash (green). It's been sitting in my fridge for over a week.

I assume it's a summer squash. A green one would be zucchini. The
zucchini I'm familiar with are harvested at about eight inches to a foot
long. They grow much much larger.
If the zucchini are smaller, as you would see store bought, I steam half
inch or less but roughly uniform rounds for five to seven minutes, toss
in butter, salt and pepper and serve. There are a million other recipes.
If the zuchinni is two feet long and several inches thick, I've been
given many but cooked none.
Of course, they could be a different squash.

leo

--
<http://web0.greatbasin.net/~leo/>

"Steve Pope" > wrote in message
...
> elaine > wrote:
>
>>Went for a walk last week with a friend and her sister had planted a huge
>>crop of squash (green). It's been sitting in my fridge for over a week.
>>
>>I'm thinking, boiling or baking and then mashing ; maybe adding some
>>curry,
>>cream, and fresh herbs, onions perhaps.
>
>>Don't really know, since I've never cooked fresh squash.
>
> This doesn't apply to your situation, but if it's very fresh it
> can be eaten raw. Slice into very thin sheets, and dress with
> olive oil, lemon juice, and mint.
>
> Steve

Sounds good, thanks. I'll know for another time.

E.

elaine wrote:
> Went for a walk last week with a friend and her sister had planted a huge
> crop of squash (green). It's been sitting in my fridge for over a week.
>
> I'm thinking, boiling or baking and then mashing ; maybe adding some curry,
> cream, and fresh herbs, onions perhaps.
>
> Don't really know, since I've never cooked fresh squash.
>
> Can cooked squash be frozen or would it be too watery? Will google too.
> Thanks.
>
Cooked squash can be frozen with good results, particularly if frozen
when a little undercooked. For example, dice the squash to about 1/2"
cubes and sauté it in 1 to 2 TB of quite hot oil for about 4 minutes,
adding some sliced garlic about halfway through. When the squash is
slightly colored/browned in patches but still not fully cooked/soft,
remove from heat, cool, and freeze. When ready to serve, this can be
finished in the microwave or on the stovetop. -aem