When at the pumpkin farm recently, I also gathered
some smaller pumpkins and just-picked butternut squash
for roasting.
Did you know all pumpkins are excellent for cooking.
Freda at the farm told me to use the small green-striped
(top left above) squash for a quick, delicious dessert.
She cuts off the top, scoops out the seeds, tosses in
some brown sugar, cinnamon and butter, and microwaves for
a few minutes . . . can't wait to give it a try.
We always love butternut squash, steamed and mashed
with a knob of butter, alongside similar rutabagas
(swedes to the Brits!), and some greens, on a veggie
platter - perfection on a cold winter night.
However, roasting butternuts is even better. Peel
and cut into 2" pieces, drizzle with olive oil, salt
and pepper, toss and roast in a 425F pre-heated oven for about
25 mins., turning halfway to get nice brown edges,
until fork tender.
and cut into 2" pieces, drizzle with olive oil, salt
and pepper, toss and roast in a 425F pre-heated oven for about
25 mins., turning halfway to get nice brown edges,
until fork tender.
My two golden pumpkins above, picked out by Freda as
the best ones for roasting, will be cut up and oven baked just
like the butternuts.
like the butternuts.
All pumpkins are excellent for cooking, according to
the French, who are experts in coming up with fabulous
savory and sweet dishes containing these rustic
cultivars of the squash plant.
Long ago, the Native Americans roasted long strips of
pumpkin over open fires for food, they also dried strips and
wove them into mats. The origin of the pumpkin pie occurred
when the Colonists sliced off the pumpkin top, scraped out
the seeds and filled it with milk, spices and honey, then
baked it in hot ashes. . . .much better, and healthier,
than a microwave.
than a microwave.
Sounds quite delicious to me!
Do you have any special pumpkin or squash recipes to share?
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I have to try that dessert idea! I love the info you included about the early settlers and the Indians and how they ate the pumpkins also. I grew one HUGE pumpkin two years ago....just one, though I had several little ones that never grew. I don't think the soil was rich enough. I may try again next year after amending the soil a good bit. It's just so hard to grow anything here. beause it's costly to water so much, and the oppressive heat sucks the moisture away in half a day! I didn't plant anything this year except three tomato plants, and lost all three.
ReplyDeleteI wanted to respond to your comment about Silverton and Durango. Yes, when we left Ouray, after one lovely night (would adore going back some time and spending several days!) we drove south through Silverton and then Durango, headed to Mesa Verde. The drive is beautiful!!! Those photos will be posted within the next few weeks. It's really taking me a long time to post all the pictures! :-) It was a 13 day vacation, starting in Four Corners (note my header photo) and then up into Utah a bit to go to Arches, and then across into Colorado. At first I only posted the trip, but lately have interspersed shots from here at home that are more recent as well. So glad we have reconnected! It's good to hear from you, and I enjoying your posts!
All of your dishes sound wonderful. I usually just cut the butternut in half, rub with olive oil and salt and pepper, place cut side down on a cookie sheet and roast till tender. Then serve with brown sugar, butter and salt and pepper.
ReplyDeleteI do enjoy eating pumpkins and winter squashes. All of your recipes sound delicious. Roasted butternut squash is my favorite.I'll even eat it for breakfast, with an egg.
ReplyDeleteWe like roasted butternut squash soup - roasted as you've suggested, with a chopped onion scattered in with the cubes of squash. Add it to a pot, add broth (we like chicken broth - I make it from bones, but vegetable broth is good, too), simmer it all slowly for 30 minutes or so, smooth it out with an immersion blender and add a touch of cream. Adding a pear or apple sweetens the soup and is delicious, too. Yay for squashes!
Roasted butternut is a favourite of mine too - I like to sprinkle it with parmesan cheese, chopped parsley and cooked lardons.
ReplyDeleteOddly enough I have never eaten squash, but think I will try some soon.
ReplyDeleteWe used to grow a LOT of winter squash when we gardened (for 30 years). It is quite delicious. We have a terrific recipe for soup. Which reminds me that we need to fix that again sometime soon. When we fis the smaller ones in the microwave, we also like to add dried cherries or cranberries and chopped nuts.
ReplyDeleteNo recipes to share, but right now just enjoying acorn squash
ReplyDeletefrom the garden. Cut them in half, turn cut side down on baking dish
and bake, sprinkle with a little nutmeg or cinnamon and butter, yummm!
I can pretty much eat them just plain.
oh yummmm - all the way through. I loved learning about the first pumpkin "pies" - wouldn't it be fun to try it for ourselves - might take a few tries - but probably worth it.
ReplyDeleteYou're making me very hungry - making a trip to pumpkin farm tomorrow with my little buddy , Jay!
ReplyDeleteJeannette
I went over this site and I think you have a lot of wonderful info, saved to my bookmarks (:.
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