On 7/17/2010 7:01 PM, Steve B wrote:
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
> talking of the larger varieties, and not the smaller ones like summer squash
> and zucchini that can be sliced. Something that yields big chunks or
> slices.
>
> Steve
>

Large squashes like pumpkin and butternut squash make good soups and
pies, I also like them baked.

Summer squash and zucchini are good breaded and fried. We slice them
thick and cook them outside on the grill. They are good baked in
casseroles, I especially like the layered casserole.

Becca

On Sat, 17 Jul 2010 17:01:26 -0700, "Steve B"
> wrote:

>Can one cook squashes in multiple ways, other than splitting in half or
>quarters and microwaving or baking? Is it good sliced, or other ways. I'm
>talking of the larger varieties, and not the smaller ones like summer squash
>and zucchini that can be sliced. Something that yields big chunks or
>slices.
>
>Steve
>
>visit my blog at http://cabgbypasssurgery.com
>


I have some yellow squash and zukes the other day and proceeded as
follows:

Saute some onion and garlic in olive oil until translucent.

Add a small can of chopped tomatoes (the garden tomatoes are still
green) and cook until liquid is reduced by about a third.

Layer sliced squash on top, sprinkle with the fresh or dried herbs of
your choice, cover and allow to steam from the moisture in the
tomatoes until the squash is almost done Uncover and cook to reduce
until the amount of liquid left is to your liking.

Salt and pepper to taste.

Boron

Becca wrote:

> Large squashes like pumpkin and butternut squash make good soups and
> pies, I also like them baked.
>
> Summer squash and zucchini are good breaded and fried. We slice them
> thick and cook them outside on the grill. They are good baked in
> casseroles, I especially like the layered casserole.
>


Summer squash and zucchini are delicious stir-fried in butter or olive
oil with your favorite herbs. Add mushrooms, onions, sliced leftover
potatoes--it's all good.

gloria p

"Steve B" > wrote in message ...
| Can one cook squashes in multiple ways, other than splitting in half or
| quarters and microwaving or baking? Is it good sliced, or other ways. I'm
| talking of the larger varieties, and not the smaller ones like summer squash
| and zucchini that can be sliced. Something that yields big chunks or
| slices.

The "larger varieties" tend to be winter squash. You might start
in this allrecipies collection, then just go from there as the
google links recommend:
http://allrecipes.com//Recipes/every...h/ViewAll.aspx

pavane

Can one cook squashes in multiple ways, other than splitting in half or
quarters and microwaving or baking? Is it good sliced, or other ways. I'm
talking of the larger varieties, and not the smaller ones like summer squash
and zucchini that can be sliced. Something that yields big chunks or
slices.

Steve

visit my blog at http://cabgbypasssurgery.com

"Steve B" wrote

>>> Can one cook squashes in multiple ways, other than splitting in half or
>>> quarters and microwaving or baking? Is it good sliced, or other ways.

You need to be a bit more specific on type before anyone can give you a
recipe idea. You could be talking anything from a mother hubbard to an
acorn squash for all we can tell!

"Becca" > wrote in message
...
> On 7/17/2010 7:01 PM, Steve B wrote:
>> Can one cook squashes in multiple ways, other than splitting in half or
>> quarters and microwaving or baking? Is it good sliced, or other ways.
>> I'm
>> talking of the larger varieties, and not the smaller ones like summer
>> squash
>> and zucchini that can be sliced. Something that yields big chunks or
>> slices.
>>
>> Steve
>>
>
> Large squashes like pumpkin and butternut squash make good soups and pies,
> I also like them baked.
>
> Summer squash and zucchini are good breaded and fried. We slice them
> thick and cook them outside on the grill. They are good baked in
> casseroles, I especially like the layered casserole.
>
> Becca

But I mean, on the larger ones, I want to do something other than just
cooking them halved or quartered. It is difficult to skin them, and slice
them, but are they good to do that way, then say, sauté them, or even grill
them? Mashing them or pureeing them into soups and casseroles is not what I
want to do. I just want to cut them in chunks, then fry, grill, wok, or
cook them that way. I think 1/2" slices cooked on a hot grill with grill
lines, and soaked in some marinade before hand would work.

I have some ideas, but I guess it is just like any other cooking, you just
cook some up and see how it comes out. Sometimes, it's good, and sometimes,
no matter what you do, it tastes like chicken.

Steve

visit my blog at http://cabgbypasssurgery.com

On Sat, 17 Jul 2010 17:22:52 -0700, "Steve B"
> wrote:

> But I mean, on the larger ones, I want to do something other than just
> cooking them halved or quartered. It is difficult to skin them, and slice
> them, but are they good to do that way, then say, sauté them, or even grill
> them? Mashing them or pureeing them into soups and casseroles is not what I
> want to do. I just want to cut them in chunks, then fry, grill, wok, or
> cook them that way. I think 1/2" slices cooked on a hot grill with grill
> lines, and soaked in some marinade before hand would work.

You're limiting yourself to grilling? Find some marinades and
experiment.
>
> I have some ideas, but I guess it is just like any other cooking, you just
> cook some up and see how it comes out. Sometimes, it's good, and sometimes,
> no matter what you do, it tastes like chicken.

Exactly which squashes are you talking about?

--

Forget the health food. I need all the preservatives I can get.

On Sat, 17 Jul 2010 19:43:56 -0400, "pavane"
> wrote:

>
>"Steve B" > wrote in message ...
>| Can one cook squashes in multiple ways, other than splitting in half or
>| quarters and microwaving or baking? Is it good sliced, or other ways. I'm
>| talking of the larger varieties, and not the smaller ones like summer squash
>| and zucchini that can be sliced. Something that yields big chunks or
>| slices.
>
>The "larger varieties" tend to be winter squash.

That's not at all true... there are plenty of summer squash that grows
huge... just not normally seen in other than ethnic markets where it's
sold in chunks by weight... but an awful lot is grown in home gardens.
I haven't grown it in a while because it takes over but zuchinni longo
is one of my favorites... can easily grow 6' long and with a 6"
diameter. A couple of years ago I grew patty pans that weighed about
5 pounds each.

"Steve B" > wrote in message
...
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways.
> I'm talking of the larger varieties, and not the smaller ones like summer
> squash and zucchini that can be sliced. Something that yields big chunks
> or slices.
>

Remy's ratatouille comes to mind.

http://recipesrecipesrecipes.wordpre...-in-the-movie/

Paul

On 7/17/2010 7:01 PM, Steve B wrote:
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
> talking of the larger varieties, and not the smaller ones like summer squash
> and zucchini that can be sliced. Something that yields big chunks or
> slices.
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com
>
>
If you're talking about winter squash, yes you can. I've made soup from
them by running the flesh through the food processor, adding spices and
bit of milk and cooking. They can be cooked in about any way you can
cook summer squash but it takes longer because winter squash flesh is
much more firm. Think about pumpkin recipes and then sub winter squash.
Pumpkin is just a big squash basically.

Steve B wrote:

>
> But I mean, on the larger ones, I want to do something other than just
> cooking them halved or quartered. It is difficult to skin them, and slice
> them, but are they good to do that way, then say, sauté them, or even grill
> them? Mashing them or pureeing them into soups and casseroles is not what I
> want to do. I just want to cut them in chunks, then fry, grill, wok, or
> cook them that way. I think 1/2" slices cooked on a hot grill with grill
> lines, and soaked in some marinade before hand would work.
>


They are difficult to cook the way you want to because they are a lot
denser and harder than summer squash and take a long time to cook.
Roasting or simmering is the most efficient way to cook them because
they don't dry out.

gloria p

Steve B wrote:
>
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
> talking of the larger varieties, and not the smaller ones like summer squash
> and zucchini that can be sliced. Something that yields big chunks or
> slices.
>
> Steve
>


They can all be sliced thin and deep fried to make crisps

"cshenk" > wrote in message
...
> "Steve B" wrote
>
>>>> Can one cook squashes in multiple ways, other than splitting in half or
>>>> quarters and microwaving or baking? Is it good sliced, or other ways.
>
> You need to be a bit more specific on type before anyone can give you a
> recipe idea. You could be talking anything from a mother hubbard to an
> acorn squash for all we can tell!

Ms./Mr./Mrs./Sir/Esq. shenk:

Please refer to the simple lucid response below:

They are difficult to cook the way you want to because they are a lot
denser and harder than summer squash and take a long time to cook.
Roasting or simmering is the most efficient way to cook them because
they don't dry out.

gloria p

And what's with the exclamation points? !!! ?, Ms. Shenk?

Thank you, gloria p. You answered my difficult questions very well.

Steve

visit my blog at http://cabgbypasssurgery.com

"Arri London" > wrote in message
...
>
>
> Steve B wrote:
>>
>> Can one cook squashes in multiple ways, other than splitting in half or
>> quarters and microwaving or baking? Is it good sliced, or other ways.
>> I'm
>> talking of the larger varieties, and not the smaller ones like summer
>> squash
>> and zucchini that can be sliced. Something that yields big chunks or
>> slices.
>>
>> Steve
>>
>
>
> They can all be sliced thin and deep fried to make crisps

AHA! Most unique suggestion yet. We get some things like that at our local
Japanese restaurant, yams, ( sweet potatos) I think. Battered and deep
fried. Excellent with raw eel or squid. Yum!

;-)

Steve

visit my blog at http://cabgbypasssurgery.com

On Jul 17, 7:07*pm, "gloria.p" > wrote:
> Steve B wrote:
>
> > But I mean, on the larger ones, I want to do something other than just
> > cooking them halved or quartered. *It is difficult to skin them, and slice
> > them, but are they good to do that way, then say, sauté them, or even grill
> > them? *Mashing them or pureeing them into soups and casseroles is not what I
> > want to do. *I just want to cut them in chunks, then fry, grill, wok, or
> > cook them that way. *I think 1/2" slices cooked on a hot grill with grill
> > lines, and soaked in some marinade before hand would work.
>
> They are difficult to cook the way you want to because they are a lot
> denser and harder than summer squash and take a long time to cook.
> Roasting or simmering is the most efficient way to cook them because
> they don't dry out.
>

The hard shells of some winter squashes make even cutting them into
halves or quarters difficult. I can't picture slicing them evenly
without a bandsaw or some such.

On 07/17/2010 05:01 PM, Steve B wrote:
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
> talking of the larger varieties, and not the smaller ones like summer squash
> and zucchini that can be sliced. Something that yields big chunks or
> slices.

I peel winter squash with a vegetable peeler, then cut it into chunks,
if I'm making soup or something else that requires it not be cooked in
the shell. It's easy to do.

Serene

--
http://www.momfoodproject.com

On Sat, 17 Jul 2010 20:37:15 -0700, "Steve B"
> wrote:

> Thank you, gloria p. You answered my difficult questions very well.

Gloria stated the obvious.

You indicated that you had a working knowledge of the differences
between winter and summer squash, but apparently you didn't. If
that's all you wanted to know, then you needed to ask your question
with better clarity.

--

Forget the health food. I need all the preservatives I can get.

On Sat, 17 Jul 2010 20:42:25 -0700, "Steve B"
> wrote:

>
> "Arri London" > wrote in message
> ...
> >
> >
> > Steve B wrote:
> >>
> >> Can one cook squashes in multiple ways, other than splitting in half or
> >> quarters and microwaving or baking? Is it good sliced, or other ways.
> >> I'm
> >> talking of the larger varieties, and not the smaller ones like summer
> >> squash
> >> and zucchini that can be sliced. Something that yields big chunks or
> >> slices.
> >>
> >> Steve
> >>
> >
> >
> > They can all be sliced thin and deep fried to make crisps
>
> AHA! Most unique suggestion yet. We get some things like that at our local
> Japanese restaurant, yams, ( sweet potatos) I think. Battered and deep
> fried. Excellent with raw eel or squid. Yum!
>
Make up your mind. You said you only wanted to grill them.

--

Forget the health food. I need all the preservatives I can get.

On Sat, 17 Jul 2010 21:28:18 -0700, Ranée at Arabian Knits
> wrote:

> I roast or saute them in wedges, usually. I rarely make them into a
> mash, unless I am putting them into soup, because my husband does not
> prefer their texture that way. I also peel and cube them to make savory
> bread puddings or roasted chunks and other such things.

Shhhh. He just wants to grill them, he can't entertain other ideas
like ravioli, cake or bread either.

--

Forget the health food. I need all the preservatives I can get.

On Sat, 17 Jul 2010 21:47:32 -0700 (PDT), spamtrap1888
> wrote:

> The hard shells of some winter squashes make even cutting them into
> halves or quarters difficult. I can't picture slicing them evenly
> without a bandsaw or some such.

I have a knife with a 10" blade that I use. I puncture the squash
with the tip of the knife to make a place to cradle the blade and the
squash is a goner. You don't even have to whack it. Just rock the
knife with a slight downward pressure and it's fully cut in 30
seconds. Finesse will out perform brute force 8 times out of 10.

--

Forget the health food. I need all the preservatives I can get.

On Sat, 17 Jul 2010 20:09:17 -0600, Arri London >
wrote:

>
>
>Steve B wrote:
>>
>> Can one cook squashes in multiple ways, other than splitting in half or
>> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
>> talking of the larger varieties, and not the smaller ones like summer squash
>> and zucchini that can be sliced. Something that yields big chunks or
>> slices.
>>
>> Steve
>>
>
>
>They can all be sliced thin and deep fried to make crisps

Summer squash contains too much water for deep frying plain, it needs
to be battered.

There are many methods for cooking summer/winter squash, the easiest
is grilling. Winter squash is excellent grilled slow and long over
indirect heat... butternut turns out like smoked gouda but without all
the calories.

"Steve B" wrote
> "Arri London" wrote

>>> Can one cook squashes in multiple ways, other than splitting in half or
>>> quarters and microwaving or baking? Is it good sliced, or other ways.

>> They can all be sliced thin and deep fried to make crisps

> AHA! Most unique suggestion yet. We get some things like that at our
> local Japanese restaurant, yams, ( sweet potatos) I think. Battered and
> deep fried. Excellent with raw eel or squid. Yum!

Still Steve, without knowing more of which type it's really hard to answer.
Some asian types are eaten raw like a melon would be. Very sweet and a bit
like a firm honeydew. These may actually be dressed with a sweet cream
sauce. If I recall right that was a cantalope sized purple and red exterior
with a white interior flesh. Locally called 'melon squash' in 'engrish'.

Here's another one. All winter squash seeds are edible. Next time, save
them and rinse the flesh off, pat dry and lightly toss with a little oil and
salt. Bake until dry (or can use a dehydrator).

"Steve B" wrote
> "cshenk" wrote

>>>> Can one cook squashes in multiple ways, other than splitting in half or
>>>>> quarters and microwaving or baking? Is it good sliced, or other ways.
>>
>> You need to be a bit more specific on type before anyone can give you a
>> recipe idea. You could be talking anything from a mother hubbard to an
>> acorn squash for all we can tell!
>
> Ms./Mr./Mrs./Sir/Esq. shenk:

Grin, It's Carol. Hello Steve.

> Please refer to the simple lucid response below:
>
> They are difficult to cook the way you want to because they are a lot
> denser and harder than summer squash and take a long time to cook.
> Roasting or simmering is the most efficient way to cook them because
> they don't dry out.
>
> gloria p
>
> And what's with the exclamation points? !!! ?, Ms. Shenk?

Just one used. I was trying to send you recipes but don't know enough of
what you were looking for. If you have a specific one in mind I can help
better.

Sheldon also helped with an idea I think I want to try. My smoker is often
underfilled. I doubt the smoke itself will make much difference but the
long slow cooking might be just the ticket for some types.

For grilling, pattypans work nicely. Cut in half and brush with oil, cook
open side up with a little broth often added if what i have done. Don likes
to add butter and brown sugar to them. These arent peeled, just halved and
cooked.

Steve B wrote:
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
> talking of the larger varieties, and not the smaller ones like summer squash
> and zucchini that can be sliced. Something that yields big chunks or
> slices.
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com
>
>
We enjoy acorn squash, split in half and seeded, then microwaved (cut
side down). Serve with a little butter and warm maple syrup in the "well"

Just the other day we had zucchini latkes. They were yummy.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 18 Jul 2010 11:03:41 -0500, Janet Wilder
> wrote:

>Steve B wrote:
>> Can one cook squashes in multiple ways, other than splitting in half or
>> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
>> talking of the larger varieties, and not the smaller ones like summer squash
>> and zucchini that can be sliced. Something that yields big chunks or
>> slices.
>>
>> Steve
>>
>> visit my blog at http://cabgbypasssurgery.com
>>
>>
>We enjoy acorn squash, split in half and seeded, then microwaved (cut
>side down). Serve with a little butter and warm maple syrup in the "well"

Even better baked stuffed with crumbled breakfast sausage

Steve wrote:

> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways.
> I'm talking of the larger varieties, and not the smaller ones like summer
> squash and zucchini that can be sliced. Something that yields big chunks
> or slices.

Cut into thin chunks, dip in tempura batter, and deep-fry.

Bob

Steve wrote:

> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways.
> I'm talking of the larger varieties, and not the smaller ones like summer
> squash and zucchini that can be sliced. Something that yields big chunks
> or slices.

Risotto. Google RFC for the recipe.

Bob

Steve wrote:

> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways.
> I'm talking of the larger varieties, and not the smaller ones like summer
> squash and zucchini that can be sliced. Something that yields big chunks
> or slices.

With pasta, hazelnuts, brown butter, and fried sage.

Bob

>> Shhhh. He just wants to grill them, he can't entertain other ideas
>> like ravioli, cake or bread either.

Next time you buy underwear, buy some that fit. Those you have on are waay
too tight.

Steve

visit my blog at http://cabgbypasssurgery.com

In article >,
"Steve B" > wrote:

> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways. I'm
> talking of the larger varieties, and not the smaller ones like summer squash
> and zucchini that can be sliced. Something that yields big chunks or
> slices.

We like roasted vegetables cooked in the oven. My favorite is cooked
with a roasted chicken, but separately works fine also. Some squash can
be peeled with a vegetable peeler, but ones with thick skin will need to
be peeled with a big knife. Cut into pieces that are two or three bites
(one bite works, but requires less cooking time). Cook with potatoes
(both sweet and regular), onions (no little pieces), bell peppers (mix
of colors is good), whole mushrooms (not too small), carrots and whole
garlic cloves (not too small). Put in a bowl and add a little olive
oil. Mix well. Cook in a single layer for about 45 minutes in a medium
oven. Cooking time will vary considerably depending on size of pieces
and how tightly you pack them in. Sometimes we stir them once during
cooking.

I also like them in soup. Peel and cut into bitesize pieces. Cook in
the soup until tender. The Thais have many kinds of pumpkin that are
good for this.

--
Dan Abel
Petaluma, California USA

"Steve B" > wrote in message
...
> Can one cook squashes in multiple ways, other than splitting in half or
> quarters and microwaving or baking? Is it good sliced, or other ways.
> I'm talking of the larger varieties, and not the smaller ones like summer
> squash and zucchini that can be sliced. Something that yields big chunks
> or slices.
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com
>
I've read of a squash called marrow which is essentially an
overgrown zucchini. Probably more popular in the UK
than here in the US. Sorry, I don't have any recipes for it.

Robert Miles