Cooking & Baking
Related: About this forumMountaineer Squash..Anyone know how to cook it?
I have a large Mountaineer Squash from my shared garden. Does anyone know what I should do with it? Google is not helpful!
Warpy
(111,437 posts)a pic or description would be helpful.
Arkansas Granny
(31,540 posts)that particular variety, but I like to bake other winter squashes and they taste delicious.
I cut them in half, scoop out the seeds, salt them and place them in a baking dish, cut side down, with about a 1/4 inch of water. Bake at 350F until almost tender then turn right side up, rub with a little butter and continue baking until tender. You can sprinkle with a little brown sugar and cinnamon when you butter them or drizzle with a little maple syrup if you wish.
Warpy
(111,437 posts)I scoop out the seeds and some of the flesh and stuff them and bake them. That way, they're a whole meal for a crowd.
Another way is to peel them, cube them, and steam until tender. Then I toss with butter and fresh parsley with salt and black pepper. It's really colorful and guests can't believe they're eating squash.
The one way I despise squash is cooked to death and pureed with sugar and spices, even if the cook doesn't gild the lily by putting mini marshmallows on top. Yuck.
After you've taken the stringy stuff off the seeds, toast them in a moderate oven, stirring frequently. The seeds are the best part, IMO.
Arkansas Granny
(31,540 posts)eggplant or zucchini? I'll bet the family would like that and there's lots of winter squash available this time of the year.
TreasonousBastard
(43,049 posts)meatloaf, tomatoes & stuff, Brussels sprouts, a favorite turkey stuffing, salmon or other fish...
There are no rules except that if it tastes good it is good.
likesmountains 52
(4,100 posts)It is just a rather large and odd looking squash. I think I'll try the cut in half, scoop seeds and bake approach!
likesmountains 52
(4,100 posts)It is just so big and odd looking!
TreasonousBastard
(43,049 posts)depending on it's size I would cook it up like any other winter squash or use it as a serving bowl for a family or group meal.
Like Warpy, I love stuffed squash, and usually use acorns, cheese pumpkins, or others with a decent sized seed chamber. Sometimes I cut off the top for a single serving, other times I cut it in half. Depends on my mood more than anything else, I suppose.
I make pumpkin soup, too, cooking some of it to death for the base and throwing chunks in there for some bite. Don't ask for recipes, because I start with chicken stock, whatever squash I have on hand, and add stuff depending on my mood and what I have around. Garbanzos for fun, red peppers for color, and anything else can go in there... If it tastes good, it is good.
Now, if it's a large hubbardy thing, cut it in half and scoop out the seeds. If the seed cavity is smallish, scoop or cut out enough meat to enlarge the cavity but not so much it will collapse. Then go ahead and make your chili, stew, soup, or whatever else that needs a dish and pour it into the halves. Throw them into an oven at 350 for long enough to cook the squash shells and serve. Your guests will be wowed and you have two less dishes to clean with these edible bowls. Just beware of the possibility of the shells collapsing or rolling over and do whatever you have to to prevent a minor catastrophe.
As an aside-- for Thanksgiving meals I usually find a large halloween pumpkin, hollow it out and use it as the pumpkin soup serving bowl. It's another "wow" thing adding to the festivities. That bowl I don't cook because a collapse could be really bad and halloween pumpkins usually taste like crap anyway.
likesmountains 52
(4,100 posts)I'll let you all know how it turns out.