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Questions tagged [squash]

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3 votes
2 answers
9k views

Baking squash: cut side up or down?

I bake my squash (butternut, etc.) cut side down on parchment paper, 350 degrees, for 50-60 minutes. Seems to work out fine. When I was first learning to cook I followed recipes which called for ...
3 votes
1 answer
284 views

Emulsifying starchy vegetables

What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces? My first attempt was: Pressure-cook the flesh (until soft ...
1 vote
2 answers
204 views

Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?

I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
1 vote
3 answers
2k views

How to make a pie with no yolk?

I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It just didn't coke completely, it took ...
3 votes
1 answer
2k views

Butternut squash: bake, then cube?

I've got a recipe that requires baked butternut squash cubes. Is it possible to bake the squash whole first, then cube it afterwards? If so, should I attempt to peel it after baking?
4 votes
3 answers
2k views

Can I use pumpkin for spaghetti squash?

I live in Singapore and there seems to be no squashes, of the type that I typically see in Spaghetti Squash recipes, sold here. Can I use pumpkin as a substitute? If I put it in an oven and use fork ...
0 votes
1 answer
2k views

Fix acorn squash that I baked too long, now too dry

I baked some acorn squash too long, and now it is a bit too dry, not juicy. If I mash the squash, what might I add to improve it?
5 votes
2 answers
12k views

I boiled sliced yellow squash with ravioli, and it turned bluish-green -- why?

Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked fine cooking but after I drained ...
0 votes
2 answers
88 views

tomato-substitute for sausage and spaghetti squash? [closed]

I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...
4 votes
1 answer
524 views

Help identifying squash

Hi, everyone – – I’m wondering if I could get some help identifying this type of squash. I grew it in my garden, and the plant seedling was marked as a pattypan squash, which it’s obviously not! The ...
3 votes
4 answers
5k views

Do I need to peel a red kuri squash?

I was just preparing red kuri squash for a soup, and as usual during preparation I snacked some pieces. The skin did not seem very thick and I took a bite of a piece with some left on it. While it was ...
4 votes
2 answers
1k views

Sombra Pumpkin: Is it known by other names?

I bought pumpkin from German Supermarket and its name is Sombra. But I can't find any information about it in internet. Is it known by some other name? I want to know so that I can look for recipes. ...
4 votes
4 answers
768 views

Alternatives to roasting squash for soup?

Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it in a ...
6 votes
1 answer
36k views

What are these spots on my butternut squash?

I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out of the ...
0 votes
0 answers
410 views

Delicata squash - good outside but not sure about inside

I cooked spaghetti squash recently and put the raw seeds and pulp in the fridge and it did smell a bit strong. But I ate the spaghetti squash and it was fine. Today I cooked delicata squash which was ...
5 votes
2 answers
37k views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
4 votes
1 answer
287 views

Crisping Butternut Squash Chips

My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar to fruit leather. My main method has ...
5 votes
1 answer
3k views

Is this Kabocha squash bad?

I just cut open Kabocha that I picked up yesterday at the farmers market and noticed some strange spots. Is this ok to cook?
10 votes
4 answers
2k views

Is there any way to make jack-o-lantern pumpkins worth eating?

Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins. These pumpkins are bred to be large, durable, and dry to make them easy to ...
4 votes
1 answer
553 views

Do I need to peel butternut squash when roasting it in chunks?

It seems like the peel is probably still inedible after roasting, but I'm not completely sure.
1 vote
1 answer
4k views

Can I cook with nearly ripe butternut squash?

Due to a frost I had to bring in a few not-quite-ripe butternut squash. The greenish markings on the outside and the not-well-developed seeds are signs they are not as ripe as desirable. Can I still ...
4 votes
1 answer
9k views

What causes stringy winter squash?

I know that spaghetti squash is supposed to be stringy; this question is not about that. When I cook winter squash, I cut the squash in half, remove the centre (seeds/strings), rub the flesh with ...
2 votes
1 answer
894 views

Could Someone Please Help me to Identify What Type of Squash This One Is?

So I can try and plan out some recipes using it.. Thanks in advance! :D
2 votes
2 answers
173 views

Can dry roasted squash be used effectively for gnocchi?

I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in the oven which I guess was a mistake ...
0 votes
1 answer
105 views

Cutting sugar in savory butternut squash dishes

In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with onions, and this only concentrates the ...
6 votes
3 answers
1k views

Can anyone tell me what kind of squash this is?

Last year we planted some hybrid yellow round zuchini. We had one going bad and my husband pulled it and just threw it in the garden. This year we had some volunteer plants from the seeds. I ...
2 votes
1 answer
298 views

Pumpkin pie lacks aroma?

Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then puree. However, if the cooked squash is ...
9 votes
12 answers
97k views

How to prevent watery spaghetti squash

I've tried using spaghetti squash as a substitute for pasta a few times, but every time I do the dish ends up really watery. I've been roasting the split squash for about 45 min in the oven, then ...
3 votes
4 answers
101k views

What happens to an acorn squash when its skin turns orange?

I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has ...
2 votes
0 answers
537 views

Should I be worried about a dark red spot on my acorn squash?

When I split open the acorn squash, there was a large blood-red spot with small white spots in the middle. My best guess is it's rot or mold. I cut it out, leaving plenty of the normal golden flesh ...
6 votes
1 answer
1k views

Storage of Butternut Squash

I've just bought a butternut squash. On the label it says "Keep at room temperature". Why shouldn't I store it in the fridge?
1 vote
1 answer
4k views

Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?

Is it necessary to remove the seeds of Tinda before cooking? And if so why?
0 votes
1 answer
1k views

Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?

I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth. All the recipes I've found are for butternut squash soup, which is not ...
7 votes
4 answers
4k views

Why did my roasted butternut squash ferment?

I roasted some butternut squash, then stored it in the refrigerator for a few days before I had time to puree it all. When I pureed it I discovered that it had fermented. What caused this to happen? ...
2 votes
5 answers
142 views

How to add savor to a squash and grain mix?

My friend and I have been making a sort of health mash for the past few weeks in large batches. The ingredients are something like: 1 sweet potato 1 butternut or acorn squash 1/2 cup dry quinoa 1/2 ...
2 votes
1 answer
24k views

How can I tell if my acorn squash is ripe before cutting it open?

Is there any way to tell if an acorn squash is ripe before cutting it open to cook it? I keep getting unripe squash from the grocery store, and I don't know they're unripe until I've cut them open, ...
3 votes
2 answers
5k views

Microwave Butternut Squash

The other day, I was going to roast a butternut squash in the oven to then cube and use in a stew. I noticed on the squash, there was a sticker suggesting to cook it in the microwave, with the ...
2 votes
1 answer
1k views

Squash Casserole: Reducing the water content?

I love squash casserole, summer squash or zucchini. I notice when I use the zucchini, there seems to be a much greater water content and it makes it hard to set. The summer squash, although there ...
3 votes
2 answers
3k views

Are there any substitutes for squash puree?

I am trying to make a recipe that calls for squash puree. Unfortunately, I am unable to find any in stores. Is there a good substitute?
1 vote
4 answers
5k views

Why doesn't my quick bread rise properly when substituting splenda for sugar?

I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why did this happen, and is there any way ...
1 vote
1 answer
352 views

Why did my toasted acorn squash seeds smell like chocolate?

I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell ...
2 votes
1 answer
1k views

How to save spaghetti squash?

I plan on preparing two dishes this week that will each involve 1/2 of a spaghetti squash. In order for the second dish to be 'as fresh as possible' should I prepare the whole squash and save the ...
1 vote
1 answer
2k views

How to prepare summer squash without the peel becoming rubbery

I occasionally prepare summer squash as a side item, and typically fry it as it is both easy and flavorful. Recently I tried various ways of baking squash by hollowing out the soft center, adding a ...
23 votes
7 answers
76k views

Why did butternut squash make my fingers dry and yellow?

Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather than just halving it, before roasting ...
5 votes
4 answers
2k views

How do I cut an acorn squash?

A recipe I have been learning requires acorn squash wedges. I have been using my 8" chef knife to make a shallow cut in the outside, then kind of jabbing it with a small knife like carving a pumpkin ...
6 votes
6 answers
62k views

I'm baking an acorn squash. How long should I bake it for?

I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced face down. Should acorn squash bake face ...
5 votes
2 answers
2k views

Help Identifying a pale green, spherical squash-y like vegetable

Got it from the local co-op, no idea what it is! I assume it's some sort of squash. It's about the size of a medium-large orange.
7 votes
2 answers
888 views

Using spaghetti squash for 'pasta'

I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghetti squash noodles instead of regular ...
4 votes
6 answers
644 views

How should I use extra summer squash?

My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores well?...
1 vote
2 answers
272 views

How to preserve squash

I just got a squash from a coworker (he grows it) and it occurs to me that my wife likes to use fresh vegetables for making our own baby food. It also occurs to me that she's out of town for the next ...