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(Some Food Nut)   Fark Food Thread: It's that time of year, here comes the fall squash showcase. Enjoy the seeds from the pumpkins you carve up? Been waiting for good acorn squash to be ready? Bring out the squash recipes and help everyone enjoy the season   (thefitink.com) divider line 83
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616 clicks; posted to Main » on 17 Oct 2013 at 4:33 PM (47 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-10-17 03:24:19 PM
Yellow crookneck. Toss in olive oil, garlic, and pepper. Roast in the oven cut side down. Eat half. Eat the other half cold out of the fridge for a snack.

Repeat.
 
2013-10-17 03:27:19 PM
I've switched over to dark beers. Tis the season for dark beer.

Alexander Keith's Red Amber Ale
Fullers London Porter
Newcastle Brown Ale
Big Rock Traditional
 
2013-10-17 03:27:53 PM
I was going to say butternut squash soup - but you a-holes will just start yammering on about your ejaculates. (Have to ruin everything - don't you?)
 
2013-10-17 03:32:38 PM
Man, f*ck some squash and pumpkins.  F*ck em right in their gourd-ass.
 
2013-10-17 03:39:15 PM
making butternut squash lasagna again. maybe tomorrow or next day.
 
2013-10-17 03:45:46 PM
Made this monday night, tasty as hell.

Peel a butternut squash, cut into 1 inch cubes.  Toss with a bit of olive oil, sprinkle with salt and pepper.  Put on a roasting pan and pop it into a 450 oven for 45 minutes.
 
2013-10-17 03:49:22 PM
Ah squash season, the historical alternative to starvation.
 
2013-10-17 03:57:19 PM

oldfarthenry: I was going to say butternut squash soup - but you a-holes will just start yammering on about your ejaculates. (Have to ruin everything - don't you?)


Butternut squash
pears
tomatoes
leek
garlic cloves

Halve, peel, toss in oil, roast at 475 til tender. Rough chop veggies and dump into stock pot with a bunch of veggie broth and some corriander, a bit of cumin and chili powder. Use immersion blender til smooth. Top with chives and crumbled blue cheese.
 
2013-10-17 04:07:09 PM
It's decorative gourd season, muthfarkas!
 
2013-10-17 04:11:00 PM

Snotnose: Made this monday night, tasty as hell.

Peel a butternut squash, cut into 1 inch cubes.  Toss with a bit of olive oil, sprinkle with salt and pepper.  Put on a roasting pan and pop it into a 450 oven for 45 minutes.


I also made that exact same dish on Monday night. Are we Tyler Durden?
 
DGS [TotalFark]
2013-10-17 04:13:51 PM
I do like me some butternut squash.

Another simple thing of awesome is to halve an acorn squash, sprinkle with salt, put a little butter and brown sugar in each half, then bake. Yum.

/can't believe I didn't like this when I was growing up. But I was picky.
 
2013-10-17 04:36:35 PM

oldfarthenry: I was going to say butternut squash soup - but you a-holes will just start yammering on about your ejaculates. (Have to ruin everything - don't you?)


Squash some butter out of your nuts for me!
 
2013-10-17 04:38:35 PM

Snotnose: Made this monday night, tasty as hell.

Peel a butternut squash, cut into 1 inch cubes.  Toss with a bit of olive oil, sprinkle with salt and pepper.  Put on a roasting pan and pop it into a 450 oven for 45 minutes.


That sounds really good.

I'm not so adventurous with my squash:

butter
cinnamon
ground ginger
ground cloves
brown sugar
halve an acorn squash & roast in oven until house smell like pie and squash is soft (which, technically, is squish)
 
2013-10-17 04:38:39 PM
Not a gourd, but sweet potato pie mmmm
 
2013-10-17 04:38:56 PM
A pox on your fruits and vegetables.  Hallowe'en needs a signature MEAT dishia

the only thing Gourds are good for is being religious icons.
stuartparker.files.wordpress.com

/Okay, maybe some oven-roasted pumpkin seeds, but that's IT, damnit!
 
2013-10-17 04:38:57 PM
Link

Smoked Gouda and Pumpkin Mac and Cheese

1 box (13.25 oz) whole wheat elbow macaroni
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 small shallot, chopped
3 garlic cloves, chopped
1 can (15 oz) pumpkin puree
1 cup 2% plain Greek yogurt
1 cup vegetable stock
1/2 teaspoon cayenne pepper
1 1/2 cups grated smoked gouda
1 1/2 cups grated sharp cheddar
1/2 cup whole wheat Italian breadcrumbs (you can also use plain or panko)
10 sage leaves
salt and pepper to taste

Cook pasta al dente, according to package directions.

Preheat oven to 350 degrees F.

Heat 1 tablespoon olive oil and butter over medium heat in a large sauce pan or dutch oven. Add shallots and cook until translucent, about 3 minutes. Add garlic and cook for another couple of minutes. Add the pumpkin puree and Greek yogurt, stir until smooth, cooking for a minute.

Turn the heat down to medium low. Pour in the vegetable stock and cayenne pepper , stir until smooth, cooking for 3-5 minutes. Add in all of the gouda cheese and 1 cup of the sharp cheddar cheese, reserving 1/2 cup for later. Stir until melted. Season with salt and pepper to taste.

Add cooked elbow macaroni to sauce, tossing gently to combine. Spoon onto a baking dish (and/or individual ramekins).

In a small frying pan, heat the remaining olive oil over medium heat. Fry up the sage leaves for about 30 seconds on each side, then transfer to a cutting board and chop finely.

Top the macaroni with the remaining cheddar cheese, breadcrumbs and fried sage. Bake for 15 minutes and serve.
 
2013-10-17 04:39:52 PM
I planted a few squash plants this spring, they died quick deaths.  I don't think they even suffered.  Squash is an excellent vehicle for butter and brown sugar.
 
2013-10-17 04:41:08 PM
So, how do you peel the #$#@ things??? I guess my peeler sucks, because I always just half it, scoop out the guts, roast it, then burn my fingers pulling it out, because I'm too hungry to wait.

:(
 
2013-10-17 04:41:42 PM
what a coincidence just picked my pumpkins and butternut squashes.  Roasted teh butternut squash and one pumpkin will become thai pumpkin soup tomorrow.  2 more will be made into pumpkin ale and 1 I'm gonna try to save for Thanksgiving if it keeps that long.
 
2013-10-17 04:42:09 PM
Given this crowd, I'm really hoping to learn some techniques beyond the ubiquitous "roast-it-in-olive-oil" and "make-soup-out-of-it".  I'm pretty good with those two ideas.  I have a pumpkin soup on the menu for next week, pretty close to KrustyKitten's recipe but with mild apples instead of pears.
 
2013-10-17 04:43:42 PM
This is the best Squash Soup I've ever tasted. It's fresh and clean and not heavy or loaded with spice. Tastes like autumn in a bowl!


Squash Soup

2-3 tblsp vegetable oil
2 leeks, washed thoroughly and chopped
1 kg bag frozen, cubed squash
1 apple, peeled and cut in small pieces
1 potato, peeled and cut in small pieces
4 cups chicken broth
¼ tsp each of rosemary, thyme, salt and pepper

Over medium heat in large saucepan or soup pot, cook leeks in oil until soft.  Add all remaining ingredients and simmer until vegetables are soft.  Remove from heat and mix with hand mixer until smooth.  Serve with sour cream or other favourite toppings.
 
2013-10-17 04:44:12 PM
Can squash be eaten raw? I recently discovered that sweet potatoes can be - peeled and cut into sticks like carrots. Then dipped in tehini, hummus, tzaziki, drizzled with olive oil and salt - whatever you want. (They taste like a carrot crossed with jicima.)
 
2013-10-17 04:44:37 PM
I don't have a recipe in front of me, but spaghetti squash soup is to die for.
 
2013-10-17 04:45:15 PM
Making some chicken stuffed with mushrooms and smoked bleu cheese tonight but I'm looking forward to making some French onion soup or some baked acorn squash with butter and brown sugar.  Yum.
 
2013-10-17 04:45:16 PM

what_now: So, how do you peel the #$#@ things??? I guess my peeler sucks, because I always just half it, scoop out the guts, roast it, then burn my fingers pulling it out, because I'm too hungry to wait.

:(


Lop off the top and bottom, quarter it, scoop it, then use a sharp knife, or good peeler.
 
2013-10-17 04:45:21 PM

Snotnose: Made this monday night, tasty as hell.

Peel a butternut squash, cut into 1 inch cubes.  Toss with a bit of olive oil, sprinkle with salt and pepper.  Put on a roasting pan and pop it into a 450 oven for 45 minutes.


Try adding paprika.
 
2013-10-17 04:45:31 PM

Ker_Thwap: I planted a few squash plants this spring, they died quick deaths.  I don't think they even suffered.  Squash is an excellent vehicle for butter and brown sugar.


Toss on some pumpkin pie spice with that for bonus flavor.

(Garam Masala also works)
 
2013-10-17 04:45:36 PM
4 Acorn squash cut into halves with the sharp ends trimmed so they sit flat.
cut up a half pound of bacon into little chunks, toss into a skillet with a half pound of ground sage sausage, cook until halfway done.

pack all that meaty deliciousness into your acorn squash halves with some brown sugar, cover with foil and bake at tree fiddy until doneness of squash is achieved.

use the squash as a bowl and wipe your face on your sleeves.
 
2013-10-17 04:47:27 PM
My squash recipe.

1)  Take squash - any type.
2)  Throw away.
3)  Order pizza (without squash on it).
 
2013-10-17 04:47:34 PM

what_now: So, how do you peel the #$#@ things??? I guess my peeler sucks, because I always just half it, scoop out the guts, roast it, then burn my fingers pulling it out, because I'm too hungry to wait.

:(


That's been my approach, pretty much.  The only saving grace is that I do a lot of prep ahead of time, especially on weeknights, so I'll cook the squash the night before, after that night's dinner has been put away, and let it cool enough to handle without worrying about waiting :)  It's easy to just grab cooked and mashed squash and toss it in to whatever I'm making the next day.
 
2013-10-17 04:47:50 PM
The best use for butternut squash is pie filling. Peel cube and boil the flesh. Mash smooth and use like pumpkin. No one will know is not pumpkin.
 
2013-10-17 04:48:44 PM
I picked up several acorn squash at a country fair last weekend (4 for $1). Microwaved split and cleaned squash (8 minutes), then stuffed with italian sausage/cornbread/onion/peppers/chicken stock, roasted 30 mins at 375, then topped with parmesan. Excellent.
 
2013-10-17 04:50:12 PM
Oh, and spaghetti squash.  You just have to make sure you press all the water out of it before adding your sauce, otherwise the texture is all wrong.
 
2013-10-17 04:50:29 PM

beezeltown: I picked up several acorn squash at a country fair last weekend (4 for $1). Microwaved split and cleaned squash (8 minutes), then stuffed with italian sausage/cornbread/onion/peppers/chicken stock, roasted 30 mins at 375, then topped with parmesan. Excellent.


Oh, and bind it with an egg...I just sort of made it up, so you'll have to figure the measurements out on your own.
 
2013-10-17 04:50:59 PM

phojochris: 4 Acorn squash cut into halves with the sharp ends trimmed so they sit flat.
cut up a half pound of bacon into little chunks, toss into a skillet with a half pound of ground sage sausage, cook until halfway done.

pack all that meaty deliciousness into your acorn squash halves with some brown sugar, cover with foil and bake at tree fiddy until doneness of squash is achieved.

use the squash as a bowl and wipe your face on your sleeves.


My mom does this with acorn squash, only she packs it with blueberries.
Some people like it.  Meh
 
2013-10-17 04:51:31 PM
Please stop making dishes with pumpkins and assorted squash. They are disgusting things masquerading as food.
 
2013-10-17 05:01:21 PM
Generally I hate squash but I love me some fried yellow squash and butternut squash soup. Not together though
 
2013-10-17 05:02:10 PM
I guess technically zucchini is a squash, so this recipe qualifies. When shopping for tuna, look for a good quality tuna packed in olive oil.  I use this:

img.fark.net

4 zucchini
2 cans tuna
3 medium tomatoes
1 C panko
1/2 C shredded parmesan
1/4 cup aioli
1/4 tsp white pepper
olive oil
salt

Clean and quarter the tomatoes and spread them on a baking sheet
Drizzle olive oil and salt over tomatoes
Roast at 425 for 30 minutes
Remove from oven and let cool

While the tomatoes are cooling, split and seed the zucchini
Steam zucchini for 3 minutes, then remove and blot dry
Mix tuna, coarsely chopped tomatoes, white pepper, all but a couple tablespoons aioli and just enough panko so that the mixture forms a loose ball when compressed
Fill zucchini with stuffing
Drizzle remaining aioli over the top
Top with remaining panko and parmesan
Bake at 425 about 10 minutes, or until panko is browned

If you don't have a good aioli recipe on hand, this one works really well:

Aioli
2/3 C olive oil
1/3 C vegetable or rice bran oil
4 cloves garlic, minced
2 large egg yolks
4 tsp fresh lemon juice
1/2 tsp salt

Add garlic, egg yolks salt and lemon juice to work bowl of food processor
Pulse about a minute, or until the yolks lighten in color
With processor running, drizzle oils slowly into mixture
Store in airtight container in refrigerator up to 4 weeks.  If you use a plastic container, it will be good for nothing else after this--the Power of Garlic will conquer.
 
2013-10-17 05:03:00 PM
Acorn squash.. Cut in half.  Clean out seeds.  Some butter, brown sugar and the secret ingredient of ALL TIME..  BACON!  Seriously.  Put a piece or 2 of raw bacon in the butter/brown sugar and bake at 350 until tender.

You're welcome!
 
2013-10-17 05:08:00 PM

Carn: what a coincidence just picked my pumpkins and butternut squashes.  Roasted teh butternut squash and one pumpkin will become thai pumpkin soup tomorrow.  2 more will be made into pumpkin ale and 1 I'm gonna try to save for Thanksgiving if it keeps that long.


If your intention is pie, you can always do the roasting/steaming/preferred method, turn it into goop, and stash it in freezer bags. *nod* that's generally what I do since sugar/pie pumpkins tend to become scarce close to thanksgiving.
 
2013-10-17 05:15:32 PM
N'awlins checking in with mirlitons.
www.cnseed.org
/aka chayote
 
2013-10-17 05:32:57 PM

Contrabulous Flabtraption: Ah squash season, the historical alternative to starvation.


And racquetball.
 
2013-10-17 05:33:43 PM

Teedee: Carn: what a coincidence just picked my pumpkins and butternut squashes.  Roasted teh butternut squash and one pumpkin will become thai pumpkin soup tomorrow.  2 more will be made into pumpkin ale and 1 I'm gonna try to save for Thanksgiving if it keeps that long.

If your intention is pie, you can always do the roasting/steaming/preferred method, turn it into goop, and stash it in freezer bags. *nod* that's generally what I do since sugar/pie pumpkins tend to become scarce close to thanksgiving.


Well I was hoping for a non-pie side dish.  Some sort of casserole or something?  Roasting and freezing is a good idea.
 
2013-10-17 05:36:40 PM
I'm sort of a sucker for butternut squash.  Here are a few of my favorite recipes (links go to recipes):

Butternut squash mac & cheese
farm6.static.flickr.com

Healthy Shepherd's Pie
farm5.static.flickr.com

Curry Butternut Squash Soup
farm4.static.flickr.com
 
2013-10-17 05:37:18 PM
Here's the soup I made just last night. I'm sorry that this isn't in a standard recipe form, but I tend to cook on the fly when I try something new.

1 small (3lb) sugar pumpkin, cleaned out, cut into 2" x 2" hunks.
Coat with olive oil and a small dash of sesame oil if you have it. Add a light dusting of curry powder and pumpkin spices. Roast the pieces at 450º on a cookie sheet for about 25 minutes until soft.

After they cooled, peal the skins off and get ready to puree. You'll need a 1 gallon stock pot and a bunch of 2 cup ziplock twist top bowls (about 8 for freezer storage).

You will need to puree the chunks in a couple different batches or you will overtax your blender. Add enough water to blender to allow for liquefaction (about level with the top of the ingredient pile). During this process... make sure you add 3 cloves of garlic, 1 seeded beefsteak tomato, 1-1.5" cube of ginger (minced before you blend or you'll get long fibers in your soup), and a sweet onion. It doesn't matter which blender load gets which ingredients as long as they all make it to the stock pot.

Pour the puree batches into the stock pot. It shouldn't be half way full really. Worst case is that you have thicker soup in the end.

Now I prefer Better then Bouillon brand "Not Chicken" vegetarian soup stock (along with a shot of their mushroom stock) to fill the rest of the pot (1.5" below the rim on low heat), but you can use real chicken if you want. I wanted mine to be vegetarian. Keep in mind the bouillon has salt. Don't add any salt until you taste it first and proceed with caution.

To the pot, you can add a dash of cayenne and white pepper, some more curry powder, salt, a dash of lemon juice, and pumpkin spice. Cook on low and adjust to taste.

Mine came out about tomato soup consistency... which is nice because I'm going to try a bunch of things with the soup. Most pumpkin soups are super thick purees, but this is lighter and more user friendly.

Stuff I'm going to try: Boil a chicken breast in it (served on rice). Make an egg drop soup with it. Boil ramen noodles in it... and anything else I come up with.

Bonus: I used a slightly larger pumpkin so I could make a desert experiment later. I will post if it works out.
 
2013-10-17 05:38:12 PM
 
2013-10-17 05:39:04 PM

Carn: Teedee: Carn: what a coincidence just picked my pumpkins and butternut squashes.  Roasted teh butternut squash and one pumpkin will become thai pumpkin soup tomorrow.  2 more will be made into pumpkin ale and 1 I'm gonna try to save for Thanksgiving if it keeps that long.

If your intention is pie, you can always do the roasting/steaming/preferred method, turn it into goop, and stash it in freezer bags. *nod* that's generally what I do since sugar/pie pumpkins tend to become scarce close to thanksgiving.

Well I was hoping for a non-pie side dish.  Some sort of casserole or something?  Roasting and freezing is a good idea.


Oooh, I don't even really like pumpkin that much but I have one good pumpkin recipe.

Pumpkin Stuffed with Everything Good

Ingredients:
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
¼ pound stale bread, thinly sliced and cut into 1/2-inch chunks
¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About ¼ cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About ⅓ cup heavy cream
Pinch of freshly grated nutmeg

Directions:
Center a rack in the oven and preheat the oven to 350F.
Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot-which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
Using a very sturdy knife-and caution-cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin.
Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper-you probably have enough salt from the bacon and cheese, but taste to be sure-and pack the mix into the pumpkin. The pumpkin should be well filled-you might have a little too much filling, or you might need to add to it.
Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little-you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours-check after 90 minutes-or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully-it's heavy, hot, and wobbly-bring it to the table or transfer it to a platter that you'll bring to the table.
Notes:
I skipped the nutmeg on accident, but it still came out really tasty.  Keep in mind a 3 pound pumpkin is pretty small, you may need to double the recipe for a "normal" sized pumpkin.  Some suggestions from the bottom of the original recipe:
Instead of bread, I've filled the pumpkin with cooked rice-when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
 
2013-10-17 05:40:31 PM

Surool: You'll need a 1 gallon stock pot and a bunch of 2 cup ziplock twist top bowls (about 8 for freezer storage).


I like to use either these or a regular large measuring cup to measure the amount, then dump it into a ziploc bag for freezer storage.  Helps get more of the air out and doesn't keep my dishes in the freezer.
 
2013-10-17 05:40:44 PM
All these sound absolutely delicious--squash makes this the best time of the year. I'm just boring when it comes to cooking it. My MO is to cut them in half, put them in a pan and bake for about an hour or so until soft, then just eat them plain. The flavor of each variety really stands out, and so far, Golden Nugget is the favorite. Even pie punkins just taste like regular squash, and we've started using them more and more in punkin recipes instead of the canned variety. The different in the taste of THOSE recipes is amazing.

I've also started mixing full-fat plain Greek yogurt in with the spaghetti squash after it's cooked and removed from the skin. It's a meal in itself, and I could probably live off it for a long while.

My poor aunt tried to cook jack-o-lantern punkins and use them in recipes. Talk about the most awful, bitter taste.
 
2013-10-17 05:44:26 PM
A yellow cake mix and a can of 100% pure pumpkin 15 oz can. Mix.
Put in cupcake papers put in 350 degree oven bake 20-25 minutes voila.  That's it 2 ingredients  Very good with a cuppa coffee. You can also make cream cheese frosting 8 oz cream cheese 1 stick of butter 2 cups powdered sugar. Can also use spice cake or carrot cake white cake.
 
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