Now that is an intriguing title, isn’t it? Besides, roasting squash and using only as a vegetable, or making it into a soup, here are a few tips that you might like to try. I know, we have and it is a beautiful thing.
We really like the butternut squash, acorn squash and, of course, pumpkin. Spaghetti squash is also a great way to cut the caloric intake, if that is what you are doing.
1. Roast butternut squash and puree it with a splash of orange juice and a little fresh grated ginger.
2. If using acorn squash, bake until tender. Remove the ‘meat’ and fill with some diced apples that you have sauteed in butter, and then add a splash of dark rum (only a smidgen). Puree the squash meat, that has been seasoned with salt and pepper and a dollop of butter. When fluffy, place over the top. This will make your company sit up and take notice, oh Chefette.
3. Try this….take chunks of roasted pumpkin and season with walnut oil, brown sugar and ground ginger. When well mixed, toss with some dried cranberries.
4. Best one yet….steep the seeds from a fresh pumpkin in boiling water for 30 minutes. Drain and pat dry with paper towelling. On a parchment lined cookie sheet, bake in a 300 degree oven until toasty (about 23-25 minutes). Sprinkle with fine sea salt. Now, THAT is a treat that costs practically nothing and you can enjoy for hours.
Now, pour a coffee, sit back and say, well done, damn I can do this. Besides, the kids WILL eat their vegetables when you think outside the box, just sayin’.