I've enjoyed learning how to use various fall flavors these past couple months - namely, squashes. Squashes are frequently cheap per pound (sometimes less than $1/lb), but I don't really care for the natural taste, if that makes sense.
Nevertheless, I really wanted to learn to use them because they're packed full of nutrients in addition to being super cheap.
We sometimes bake butternut squash and then top it with brown sugar and butter, but that feels more like a dessert than a side or (in our mostly vegetarian lifestyle) a main course. Besides, we love brown sugar, so it doesn't end up being all that healthy!
Sometimes, I toss a variety of squashes and other fall veggies (acorn squash, butternut squash, potatoes, sweet potatoes, carrots, and onions) with homemade garlic powder, breadcrumbs, and Parmesan cheese, dot it with butter, and bake for a few minutes to make the edges slightly crispy. It's pretty good!
My new favorite way to use squash is to, again, bake a mixture of fall veggies with salt and pepper and serve it with some sour cream. It's so good!
Also, because it's super difficult to cut up and peel squash, I like to bake mine first. The peel peels (haha) right off, and the seeds are easy to scoop out.
How do you like your squash?
I like it safe in the ground where the animals can eat it. :P The brown sugar is the best part of the squash.
ReplyDeleteHow do you make garlic powder? Yuummmm...
LOL, Kate! (Psssttt. . . squash doesn't grow in the ground.) I like it like you said, Lizzie~~with butter and brown sugar. Yum! Your other methods sound yummy too!
ReplyDeleteI like the idea about the mixture of fall veggies and sour cream...sounds yummy!
ReplyDeleteI've had baked butternut squash before...and right now, it sounds icky, because of my sweet foods aversion, but I remember liking it when I was younger.
My favorite way to prepare squash is actually a late summer dish, you cut up yellow crookneck squash, okra, and potatoes, bread them with a mixture of cornmeal and black pepper, then fry them in butter and olive oil in a skillet until crunchy, and as with all fried foods, don't salt it until you've removed it from heat, and let it drain a bit. (This isn't actually too greasy, since it's pan fried and not deep fried, but still a good step to remember).
But it grows in the garden. Our squash always had dirt around and some on it.
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