Re: [london.food] Squash recipes
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On Aug 16, 2005, at 14:48, 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?
Chop into cubes, cover with olive oil and salt, and roast for an hour
or so at a low temperature. Maybe throw in some garlic and or cumin or
stuff like that.
If you have some left over, liquidise it with some cream (substitute)
and stock for soup.
Profit!
Tom.
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[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
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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
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David Turner
14:57 on 16 Aug 2005
Whatever you do, don't cook it in milk. I had that once in the Land
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Tom Sulston
14:59 on 16 Aug 2005
Chop into cubes, cover with olive oil and salt, and roast for an hour
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Ben Evans
15:02 on 16 Aug 2005
Juliet: And then feed it to me. I'm quite partial to roast squash.
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Kake L Pugh
15:00 on 16 Aug 2005
Forget the cheese and add loads of garlic.
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Simon Wistow
15:03 on 16 Aug 2005
Soup? I seem to remember having roast squash soup sometime that was
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alex
15:04 on 16 Aug 2005
I love squashes. If you like to make your own pasta, roast it, mash it
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Jenny Mather
17:22 on 16 Aug 2005
I use it with chickpeas in a tomatoey curry (unroasted - it kind of half
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David Cantrell
15:12 on 16 Aug 2005
It depends on the squash, as there are many varieties. Here are some
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Juliet Kemp
15:18 on 16 Aug 2005
I am informed that they are marrows, & thus apparently less susceptible
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