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Homegrown Goodness

February 10th, 2015

The other day I noticed that I have oodles of winter squash still sitting in the pantry. I hit my cookbooks and the internet for recipes and came across loads with squash and sausage – perfect! Last night I made butternut squash puree topped with sausage and onions. It was quite tasty, though we both agreed that it needed something texture wise, perhaps sage croutons or something crispy.
butternut harvest
I always grow loads of winter squash, mostly because it’s so easy to store. As long as you cure them properly they will keep for almost a year in a cool room (some will keep for more, I’ve had squash last for 2 years before). It’s awfully nice to lessen the preservation chores come autumn, no canning/cutting/blanching/freezing needed for winter squash!
squash
I also have a recipe for butternut squash and sausage frittata that sounds wonderful, along with various soups and other goodies. I think next week I might make shepherd’s pie with squash puree on top.
My favorite use for squash is in this Butternut Squash and Chipotle Soup. I try other recipes and keep coming back to this one when I have squash on hand. That doesn’t stop me from trying to find a new favorite, I’m always happy to find new flavor combinations.

Do you have any great squash recipe to share?

10 Comments to “Homegrown Goodness”
  1. Nebraska Dave on February 10, 2015 at 10:57 am

    Susy, nope no great family recipes for squash here. In fact I don’t remember eating squash when I grew up. That just wasn’t in the garden. I don’t remember Mom preserving any of the garden but the underground cellar was always filled with jars of vegetables so she must have accomplished the canning when I was in school or outside playing. After we left the farm life behind at age 10, Mom didn’t have gardens again until moving back to the farm when I was 16. However, then it was only for fresh eating during the summer months and none was preserved.

    As a result, I don’t have much experience growing or knowing what to do with squash after I’ve grown it. Two seasons ago, I had a volunteer spring up from the neighborhood yard waste mulch I spread over the ground for weed control. I cooked it and made soup out of it which was ok but a bit bland. My culinary skills, as you know, are still in the challenged stage with spices and seasonings. It’s the same with pumpkins. Other than Halloween decorations and pies for Thanksgiving, I haven’t had much exposure to cooking with them. I probably should sharpen those skills.

    Have a great Winter squash cooking day.

    Reply to Nebraska Dave's comment

  2. Bettina on February 10, 2015 at 2:52 pm

    I would love to know how you cure sqash. I will be planting squash for the first time this year and anything that can extend the storing time would be helpful.

    Reply to Bettina's comment

  3. Charlie@Seattle Trekker on February 10, 2015 at 3:23 pm

    That does look pretty wonderful on this cold, gray, winter day.

    Reply to Charlie@Seattle Trekker's comment

  4. bonnie knox on February 10, 2015 at 5:52 pm

    I have made this recipe from Kitchen Gardener a few times (with a few minor substitutions). I really like the sage, tomato, and cheddar flavors together. They complement the butternut squash well.
    http://www.vegetablegardener.com/item/2956/butternut-squash-with-cheddar-cheese-and-sage%20

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  5. Becky on February 10, 2015 at 6:58 pm

    I’d love to know any tricks you have for curing, also. I grew some squash the summer before last and it was great for a few months, but didn’t last through the winter in my pantry before starting to mold and/or wither. I’m in the pacific northwest so don’t have a basement, and wasn’t sure about storing in the garage since it tends to be so damp in the winter – I was afraid the mold would be even worse out there! :)

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  6. Kate/Massachusetts on February 10, 2015 at 8:03 pm

    I will have to look up my recipe for bread that had butternut squash as an ingredient. It was a white bread. It did not taste like squash but helped to make the white bread moist. I can’t eat gluten anymore so my bread recipes are now just a memory. sigh. Anyhow, I will see if I can find it for you. I think the original recipe was in the Herb Companion magazine that is no longer in print.

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  7. Kate/Massachusetts on February 10, 2015 at 8:15 pm

    Found it! Winter Squash Bread
    Combine 1/2 cup heated milk, 1/4 cup butter, 2 Tbsp sugar, then set aside until the butter is melted and the mixture has cooled.
    Proof together 1/4 cup warm water and 1 Tbsp yeast.
    Then combine it all together with 3 cups of flour, 2 beaten eggs, 1 tsp salt, and 1 cup finely grated winter squash. Turn it out and knead it until the dough is smooth and elastic. Set aside in a warm place to rise until doubled. Then form into two loaves, place them in greased loaf pans and again let rise in a warm place.
    Bake the loaves in a preheated 275 degree (yes, that is the correct temperature!) oven for about 70 minutes until golden and done.

    Reply to Kate/Massachusetts's comment

  8. Lexa on February 10, 2015 at 10:51 pm

    Suzy- You picked my all-time favorite vegetable. I have loads of recipes and even have a specific board on pinterest just for butternut squash recipes. I don’t know if I could pick a favorite but every Christmas one of my sides is this one http://www.tillamook.com/community/blog/november-recipepalooza-butternut-squash-cheddar-gratin/

    Please keep sharing your. I love to hear about them.
    Lexa´s last post ..The Garlic in Late January

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  9. Lisa on February 10, 2015 at 11:03 pm

    I like to keep it simple. This roasted butternut squash and pearl onion recipe from my blog is one of my favorites.

    http://thecuttingedgeofordinary.blogspot.com/2010/12/roasted-butternut-squash-and-pearl.html

    Reply to Lisa's comment

  10. Kristen on February 11, 2015 at 12:50 am

    My son loves squash gnocchi (basically squash and flour, salt and pepper – original recipe from Sunset magazine). We freeze it and it makes great “fast food” dinner with butter and parmesan cheese on top. I’ve also made rolls with squash (also Sunset) that were delicious. This winter I made butternut squash soup with curry and coconut milk. I look forward to trying the recipe with chipotle as I’m ready to change it up and I still have delicata and butternut squash.

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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