Re: [london.food] Squash recipes

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On Tue, Aug 16, 2005 at 02:48:57PM +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?

It depends on the squash, as there are many varieties.  Here are some
things to do with butternut squashes.  If you have something else,
perhaps you can adjust them to suit.

Chop, then fry.  Serve with black pepper and if such a thing exists,
vegan sour cream.

I'm an inveterate carnivore and like to fry mine in sossidge fat, but
I'm sure that whatever vegans use for frying would do the job.

You can also use them as an interesting potato substitute.  But be
careful, they are less tolerant of being cooked for too long.

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David Cantrell | Hero of the Information Age

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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
  • 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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