View allAll Photos Tagged squash
Squash flowers are delicious! I love using them in quesadillas and empanadas. Chop them, saute them and include them with epazote with other fillings. Yum!
AU164242.m2
A neighbor gave me these 4 plants in the spring. I'm anxious to see if they will yield squash or pumpkins. But, they looked so pretty this morning.
Notionally this is a fruit bowl and squash are of course fruit but much of the time its the vegetables, especially onions and garlic which predominate.
The carnival squash is actually a hybrid of the sweet dumpling and acorn squash. It usually has a cream-colored background covered with stripes and speckles of green and orange. Warm temperatures tend to yield greener squash. In size averaging 12-17 centimeters in diameter. When cooked, Carnival squash is soft and tender with a fragrant aroma and is slightly nutty, buttery, and sweet with nuances of maple syrup, similar to butternut squash.
Man learns through experience, and the spiritual path is full of different kinds of experiences. He will encounter many difficulties and obstacles, and they are the very experiences he needs to encourage and complete the cleansing process.
Sai Baba
Winter Squash Soup (Nov/Dec WW Magazine)
Prep 25 min
Cook 40 min
Serves 8
Make Ahead 3 days
1 tsp extra-virgin olive oil
1 onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 tsp chopped fresh rosemary
1/2 tsp salt
1/8 tsp black pepper
2 (16 oz) packages peeled cut-up butternut squash, cut up into 1-inch chunks
1 (32 ox) carton low-sodium chicken broth
2 Tbsp grated Parmesan cheese
1. Heat oil in Dutch oven over medium-low heat. Add onion, celery, garlic, 1 tsp rosemary, salt and pepper; cook, stirring, until vegetables are softened, 10 minutes. Add squash and broth; bring to boil. Reduce heat and simmer until squash is fork-tender, about 20 minutes.
2. Stir remaining 1 tsp rosemary into squash mixture. Puree mixture in batches in blender, returning each batch to pot.
3. If making ahead, let soup cool completely. Transfer to large microwaveable bowl. Cover with plastic wrap and chill up to 3 days. To serve, turn back on section of plastic wrap to vent. Microwave on High until hot, 5-6 minutes, stirring once halfway through microwaving time.
4. Before serving, stir in cheese.
Per Serving (scant 1 cup)
77 cal
2 g fat
1 g sat fat
0 g trans fat
1 mg chol
218 mg sod
13 g carb
2 g fib
4 g prot
72 mg calc
Points Value: 1
Notes: I didn't have celery, but the soup still turned out great! The original recipe calls for toasted pumpkin seeds, but I cut those out as well to keep the points down. The soup was really filling! I froze the leftovers in small Tupperware containers to take to work for lunches.
Sorry the picture isn't better. I know it looks a bit like baby food, but I swear it tastes yummy!
As usual, a great autumnal display of pumpkins and other squashes in the temperate house at The Savill Garden.
Angie's potted squash plant on the back deck has a huge bloom. Hope it still has time to produce a squash. We had a 60 F degree start this morning after days of low 70 degree starts. Happy Squash Saturday!!!!
ODC - Maize
This little squash flower is growing in the stinging nettle patch. I think it's so pretty since it not only has the orange but it also has the touches of the gold color of maize.
Part one of slightly burnt dinner! Roasted organic squash in olive oil. It still tasted pretty good.
I frazzled three dishes today, all salvagable but so annoying.
As lovely a flower as it is delicious a fruit.
DeKalb County (Winnona Park), Georgia, USA.
16 June 2020.
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▶ "Fruits contain seeds and develop from the flowers of a plant. On the other hand, vegetables are a plant’s roots, stems, or leaves. All types of squash have seeds and come from the flowering part of plants. In fact, edible flowers even grow out of squash and are known as squash blossoms. Therefore, squash is considered a fruit."
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus OM-D E-M10 II.
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This shot brings a smile to my face every time I look at it the reason being that in a moment of madness I decided to grow butternut squash, I knew nothing about growing squashes and I planted 8 in an area 8 feet by 4 feet, at times I thought the plants were dying now my greenhouse reminds me of that film, The Day Of The Triffids, the plants are taking over, the good thing is there are loads of squashes, I could end up standing on the side of the road selling them.
Finger Lakes Flower & Food
This is the last of our huge Butternut Squash that grew on the Hoop House last year. The top got a bit mushy, but the bottom was fine, so I put some frozen veggies in it and baked it. It was very tasty. I have never baked a squash like it was a bowl before.
#27 -- At the Market -- 118 Pictures in 2018
Squash season is ever so lovely at the Durango Farmers' Market!
I stole this idea from Kate, I hope you don't mind Kate! I Saw her wonderful casserole picture and thought "I want to make that!" So... yeah I put stuff together that I thought should go together and actually turned out pretty good, I'm going to make it on Christmas... and then I photographed it...
Refreshed with rain,
The squash fruits are blossoming.
In a garden, in...
Atlanta, Georgia, USA.
6 June 2021.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus OM-D E-M10 II.
— Meike MK 25mm f/1.8
— Focal length: 25.0 mm
— Aperture: ƒ/2.8
— Shutter speed: 1/250 seconds
— ISO: 200
— Edit: Photoshop Elements 15, Nik Collection.
▶ Commercial use requires explicit permission, as per Creative Commons.
Happy Thanksgiving to those of you celebrating today. Happy Thursday to everyone!
I hope you all enjoy the day with those you love!