Just start a thread that has spaghetti squash recipes in it, or variations
on a basic butternut squash soup.

--
Starchless in Manitoba.

Hahabogus wrote:
> Just start a thread that has spaghetti squash recipes in it, or variations
> on a basic butternut squash soup.
>
> --
> Starchless in Manitoba.

How about if I just *ASK* for recipes for spaghetti squash? My favorite is
boiled, separated, and used like spaghetti to hold marinara sauce.

BOB

On Mon, 01 Nov 2004 22:33:08 GMT, Hahabogus > wrote:

>Just start a thread that has spaghetti squash recipes in it, or variations
>on a basic butternut squash soup.

HEY!!!

Here's the story. Last week, for the first time ever, I bought butternut
and spaghetti squash. I made Jill's legendary butternut squash soup with
tarragon, and fell madly in love. This from someone who really didn't
think she liked squash.

The spaghetti squash was inspired by the fine folks in
alt.support.diet.low-carb. I haven't used marinara sauce on it yet, but I
will. I think this squash tastes just like tender-crisp carrots. I've
just been eating it with lots of butter.

Now I'm spreading the word to anyone who will listen. Gotta run, there's
someone I have to thump on the head.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
says...
> Just start a thread that has spaghetti squash recipes in it, or variations
> on a basic butternut squash soup.
>
>
I made a great butternut squash soup for dinner yesterday - relatively
simple and so delicious!

1 large leek, sliced into half moons
2 granny smith apples, peeled and diced
1 medium sized butternut squash, roasted for 1 hour @ 400F
2 - 3 cloves garlic, minced
6 cups chicken stock
2 teaspoons toasted spice rub (recipe below)
Salt & Pepper

Sweat the leek and apples in 2 Tbsp butter till leeks are soft. Add
minced garlic, then the spice rub; saute for a few minutes. Add the
squash and chicken stock, season to taste and bring to a boil. Lower
heat and simmer till apples are soft and tender. Use a stick or regular
blender to puree the soup. Top with a dollop of sour cream if desired.

Toasted Spice Rub (Recipe from Michael Chiarrello)
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons cinnamon

Toast the fennel seeds, coriander seeds and peppercorns in a small heavy
pan over medium heat. When the fennel turns light brown, work quickly.
Turn on the exhaust fan, add the red pepper flakes and toss, toss, toss,
always under the fan. Immediately turn the spice mixture out onto a
plate to cool. Put in a blender with the chili powder, salt and cinnamon
and blend until the spices are evenly ground.

I usually make up big batches of this spice blend and put it in little
spice bottles and include them in my Christmas gift baskets. This and
Michael's Fennel Spice Rub are two favorites that folks really love - and
are very versatile!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Mon, 01 Nov 2004 22:33:08 GMT, Hahabogus
> wrote:

> Just start a thread that has spaghetti squash recipes in it, or variations
> on a basic butternut squash soup.

All things I love!

sf
Practice safe eating - always use condiments

On Mon, 01 Nov 2004 17:52:40 -0600, Damsel in dis Dress
> wrote:

> HEY!!!
>
> Here's the story. Last week, for the first time ever, I bought butternut
> and spaghetti squash.

I mashed a butternut squash added butter, a (very) little
allspice... and served it as the vegetable with prime rib
this last weekend.

I've also roasted butternut squash, acorn squash and various
root vegetables that will become soup later this week.


sf
Practice safe eating - always use condiments

On Tue, 02 Nov 2004 07:45:26 GMT, sf > wrote:

>I've also roasted butternut squash, acorn squash and various
>root vegetables that will become soup later this week.

You opened yourself up for this one ... please tell me about acorn squash.
What it tastes like. How it's used.

Side comment: I tasted the butternut squash on its own, and didn't care
for it. It tasted like ... squash. Jill's recipe transformed a vegetable
that I consider yucky into something magical.

I'll tell you this, though. For future pies, I'd rather make one with
butternut squash than with pumpkin. The flavor is much milder.

Carol, insomniac
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

maxine in ri > wrote in
:

> If you want the recipe, nag me. I'll be home tonight.
>
> maxne in ri
>
>

Nag! Nag! Nag! was that enough nagging?

--
Starchless in Manitoba.

On Tue, 02 Nov 2004 04:24:06 -0600, Damsel in dis Dress
> wrote:

> On Tue, 02 Nov 2004 07:45:26 GMT, sf > wrote:
>
> >I've also roasted butternut squash, acorn squash and various
> >root vegetables that will become soup later this week.
>
> You opened yourself up for this one ... please tell me about acorn squash.
> What it tastes like. How it's used.
>
It's one of the sweet winter squashes. I bake mine upside
down until it's mostly done, then turn it over and put
butter & brown sugar inside while it finishes cooking, so
it's even sweeter - depending on how much sugar you use.

I'm not a fan of the "turban" squash though. It's almost
the same texture as acorn, but a bit drier and very bland.

> Side comment: I tasted the butternut squash on its own, and didn't care
> for it. It tasted like ... squash.

How can you NOT like butternut? How was it prepared? I
told you what I did and it was wonderful!

> Jill's recipe transformed a vegetable
> that I consider yucky into something magical.
>
> I'll tell you this, though. For future pies, I'd rather make one with
> butternut squash than with pumpkin. The flavor is much milder.

Have you tried making one with a real "sweet" pumpkin? They
are white on the outside and orange on the inside. In any
case, making pumpkin pie from a real pumpkin (not a can)
takes a LOT of draining. I can make really good pumpkin pie
from a run of the mill jack-o-lantern pumpkin.

In any case, I take it you're a squash hater - but OTOH, I'm
a squash lover. I love all (well, almost all) of their
various textures and flavors so much that I consider each
one a separate vegetable. In fact, I could eat a different
squash every day and not feel like I was eating "squash".

LOL, wait a minute... I HAVE done that very thing and didn't
even realize it until my husband said (dryly), "Oh, goody -
we're having squash... AGAIN".

sf
Practice safe eating - always use condiments

Damsel in dis Dress wrote:
> On Tue, 02 Nov 2004 07:45:26 GMT, sf > wrote:
>
>> I've also roasted butternut squash, acorn squash and various
>> root vegetables that will become soup later this week.
>
> You opened yourself up for this one ... please tell me about acorn
> squash. What it tastes like. How it's used.
>
I can't describe the taste of acorn squash; it's sweet but not the same as
butternut. Because it's naturally sweet, I merely like to split it in half,
plop some butter in the middle and brush the butter around the cut ends,
sprinkle with salt & pepper and bake it, cut side up, 350-400F for an hour.
You don't eat the shell. Stir the insides up with the melted butter inside
the shell and eat it.

I don't feel it needs more seasoning, but if I did add anything it would be
savory. Like tarragon! <G> or a tiny bit of cumin and chili powder. Or a
bit of ground ginger or mild curry powder.

Many people like to add stuff like brown sugar or even syrup and pumpkin
pie-like seasonings to make it seem like a "pumpkin" (yes, I know pumpkins
are squash). I dunno, I just like it as a very simple side dish. Nothing
fancy.

This is subjective: I pick out acorn squash that is smallish but feels
heavy, with no noticeable blemishes on the skin. The skin should be firm
and green with a little bit of orange on it to indicate it is ripe. They
can get pretty big. I'm not saying the large ones are necessarily any
better or any worse; just stating my preference for selecting small to
medium-sized acorn squash.

http://www.foodsubs.com/Squash.html

Jill

On Tue, 2 Nov 2004 23:38:56 -0600, "jmcquown" >
wrote:

>Damsel in dis Dress wrote:
>> On Tue, 02 Nov 2004 07:45:26 GMT, sf > wrote:
>>
>>> I've also roasted butternut squash, acorn squash and various
>>> root vegetables that will become soup later this week.
>>
>> You opened yourself up for this one ... please tell me about acorn
>> squash. What it tastes like. How it's used.
>>
>I can't describe the taste of acorn squash; it's sweet but not the same as
>butternut. Because it's naturally sweet, I merely like to split it in half,
>plop some butter in the middle and brush the butter around the cut ends,
>sprinkle with salt & pepper and bake it, cut side up, 350-400F for an hour.
>You don't eat the shell. Stir the insides up with the melted butter inside
>the shell and eat it.
>
>I don't feel it needs more seasoning, but if I did add anything it would be
>savory. Like tarragon! <G> or a tiny bit of cumin and chili powder. Or a
>bit of ground ginger or mild curry powder.
>
>Many people like to add stuff like brown sugar or even syrup and pumpkin
>pie-like seasonings to make it seem like a "pumpkin" (yes, I know pumpkins
>are squash). I dunno, I just like it as a very simple side dish. Nothing
>fancy.
>
>This is subjective: I pick out acorn squash that is smallish but feels
>heavy, with no noticeable blemishes on the skin. The skin should be firm
>and green with a little bit of orange on it to indicate it is ripe. They
>can get pretty big. I'm not saying the large ones are necessarily any
>better or any worse; just stating my preference for selecting small to
>medium-sized acorn squash.
>
I basically agree with Jill. I tried a dribble of maple syrup once and
it seemed too much to me. But, a sprinkle of Aleppo pepper (a
middle-eastern spice something like paprika) on the insides does
something nice.

Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."