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Sometimes an odd squash will get hidden under the vast quantities of leaves and trailing stems. On occasion, at the end of the season, as I clear away the rotting growth I come across a hidden one I'd missed. I found this one yesterday.
Thank you so much for sharing your quality photos which is a great way to see and keep some sort of toDSC06344 Hardy chrysanthemumuch with the world from home. Also for your kind comments and favours which are much valued.
I am not able to take on any more members to follow or to post to groups. I prefer not to receive invites.
It is officially Winter out there. I am craving the hot, spicy, warming meals. Check out the new post on my blog and grab a plate of the steaming hot squash curry. Read the story here
squash smoked over apple wood, then roasted. served with marinaded feta, with a garlic/sherry vinaigrette.
Explore. 9/3/2007. #328.
I just got back from my Grandparent's house on the mountain, and we went to this little market where they had lots of squashes.
Searching the internet I found this delicious way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.
DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE
Delicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato. Other varieties like acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the braising.
Ingredients:
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.
This side is more ripe. Sometimes an odd squash will get hidden under the vast quantities of leaves and trailing stems. On occasion, at the end of the season, as I clear away the rotting growth I come across a hidden one I'd missed. I found this one yesterday.
Thank you so much for sharing your quality photos which is a great way to see and keep some sort of toDSC06344 Hardy chrysanthemumuch with the world from home. Also for your kind comments and favours which are much valued.
I am not able to take on any more members to follow or to post to groups. I prefer not to receive invites.
Stripetti Squash is a cross between a Delicata and Spaghetti Squash, this green and beige striped, watermelon-shaped squash.
Butternut squash, also known in Australia and Great Britain as Butternut pumpkin, a cousin to the Kalabasa, is a type of winter squash. Has a sweet, nutty taste similar to pumpkin. Has yellow skin and orange fleshy pulp. When ripe, it turns deep orange, and becomes sweeter and richer. It grows on a vine.
Two of my most favorite dishes made out of these are the Butternut Squash Cream Soup, and the Roasted Three Squash Slices with Chopped Sage (butternut, yellow squash and zucchini).
Although in California it's a year-round season for butternut squash, it's usually fall and winter when they become mostly popular in menus.
114 pictures in 2014 #96 vegetable/s
Bought for me to make some roasted squash soup, it just had to be photographed :o)
Stripetti Squash is a cross between a Delicata and Spaghetti Squash, this green and beige striped, watermelon-shaped squash.
Fresh from the garden. Only got 3 but that's ok, we will enjoy this for a few months. It's one of my favorites.
I'm trying to come up with one or two shots to enter in my co-op's local harvest photo contest. Please tell me which one(s) you like best.