Re: [london.food] Squash recipes

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From: alex
Subject: Re: [london.food] Squash recipes
Date: 15:04 on 16 Aug 2005

On Tue, 2005-08-16 at 14:48 +0100, Juliet Kemp wrote:
> We have 2 large squashes in the cupboard at the moment, courtesy of the
> organic delivery people (& I strongly suspect another is on its way on
> Thursday.  It's that time of year).  Neither Pete nor I are
> *desperately* keen on it - and badly-cooked squash can be really
> unpleasant.  Anyone got any (vegan) suggestions which use lots of it?

I love squashes.  If you like to make your own pasta, roast it, mash it
and put it in ravioli.  

This is probably my favourite soup:
http://www.deliaonline.com/recipes/r_0000001361.asp

Substitute pumpkin for your squash (as I think you can do with any
recipe) and milk for soya milk would probably be fine, otherwise cook it
in olive oil or something.  Anyway, squash + sweetcorn is a good
combination if you like things on the sweet side.

I've also roasted it and had it as the basis of a curry.

alex

[london.food] Squash recipes Juliet Kemp 14:48 on 16 Aug 2005
We have 2 large squashes in the cupboard at the moment, courtesy of the
- Re: [london.food] Squash recipes James Bywater 14:52 on 16 Aug 2005
  I had exactly the same problem, 2 squashes from the organic delivery
  - David Turner 14:57 on 16 Aug 2005
    Whatever you do, don't cook it in milk. I had that once in the Land
- Tom Sulston 14:59 on 16 Aug 2005
  Chop into cubes, cover with olive oil and salt, and roast for an hour
  - Ben Evans 15:02 on 16 Aug 2005
    Juliet: And then feed it to me. I'm quite partial to roast squash.
- Kake L Pugh 15:00 on 16 Aug 2005
  Forget the cheese and add loads of garlic.
- Simon Wistow 15:03 on 16 Aug 2005
  Soup? I seem to remember having roast squash soup sometime that was
- alex 15:04 on 16 Aug 2005
  I love squashes. If you like to make your own pasta, roast it, mash it
  - Jenny Mather 17:22 on 16 Aug 2005
    I use it with chickpeas in a tomatoey curry (unroasted - it kind of half
- David Cantrell 15:12 on 16 Aug 2005
  It depends on the squash, as there are many varieties. Here are some
  - Juliet Kemp 15:18 on 16 Aug 2005
    I am informed that they are marrows, & thus apparently less susceptible
    - too deep to show

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