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8 votes
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Alternatives to roasting squash for soup?

It is easy to create a little oven on your range top in a pan with a lid. simply cook on low heat with a well-fitting lid on the pan (I use a glass lid so I can see the food). if you want to steam ...
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7 votes
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Can anyone tell me what kind of squash this is?

To me, it looks a bit like a birdhouse gourd, albeit a different variegation. Or perhaps a kabocha squash, which to me has a rather mild and mediocre taste and texture. I guess you've ended up with ...
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6 votes
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Storage of Butternut Squash

Two factors affect the storage of butternut and other winter squash, temperature and humidity. From Bonnie Plants : You’ll see best storage results when you stash squash in a cool, dry spot. For ...
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  • 18.2k
6 votes

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

Admittedly our carving pumpkins in the UK are smaller than yours, which may affect the texture, but this year and last I made: three been and pumpkin chilli pumpkin tagine pumpkin spice cupcakes ...
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5 votes
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How to add savor to a squash and grain mix?

It looks to me like you need umami. One easy, healthy thing you can add is powdered dried shiitake or porcini mushrooms. I just throw the dried mushrooms into a spice grinder, it's a powerful punch. ...
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5 votes
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Are there any substitutes for squash puree?

If you want something storebought, just get pumpkin puree - it is squash puree, not really even a substitute. Pumpkins are squash, and "pumpkin" is a pretty broad term, covering a lot of winter squash....
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5 votes
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Is there any way to make jack-o-lantern pumpkins worth eating?

In the US, Jack-o-lanterns are typically common field pumpkins and many of the larger and specialty ones are actually gourds. I cannot talk to some of the gourds, so if you are looking at some of the ...
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  • 8,575
5 votes
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Do I need to peel butternut squash when roasting it in chunks?

Peel is still inedible after roasting. It's a lot easier to get off after cooking. I usually cut squash in half, deseed, cook for an hour, then cut into pieces if I want to. You'll have to let it cool ...
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4 votes

How to add savor to a squash and grain mix?

While I agree with some of the other answers that glutamates and nucleotides will help enhance the flavor of your dish, I don't think that's where you need to start. As is, your "health mash" barely ...
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4 votes
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Can dry roasted squash be used effectively for gnocchi?

Some ideas: I like to do do pumpkin gnocchi. The dryer the pumpkin, the better, since you will need to add less flour and get a lighter result. It has a lovely sweet taste compared to potato gnocchi ...
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4 votes
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Pumpkin pie lacks aroma?

Pumpkin pie where I come from (USA) is made with these big round orange squashes (we call them "pumpkins", but I believe that term is used for different things in some other countries). Unlike ...
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  • 6,984
4 votes

Can I use pumpkin for spaghetti squash?

You will not be able to follow a real spaghetti squashh recipe with pumpkin. If you try to gouge it with a fork, you will get grooved pumpkin. My suggestion would be to use a spiralizer. Cut the raw ...
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  • 124k
4 votes

Can I use pumpkin for spaghetti squash?

No, pumpkin will not shred the way spaghetti squash does. That's pretty much distinctive to the spaghetti squash, and I don't know of any substitute. The flavor is generically squashy, so if you were ...
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  • 4,386
4 votes
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Discolored ring in squash

This can be one of two things: 1) If you bought this from a store the squash is a bit old. It own't hurt you as mentioned in one of the comments above it just isn't pretty. 2) If this is a fresh ...
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  • 852
4 votes

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

In Mediterranean cuisine there is a dessert made with pumpkins. You cut the pumpkin into large cubes, add sugar to them and wait overnight. They will release some liquid, and the next day you can cook ...
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  • 41
4 votes

Sombra Pumpkin: Is it known by other names?

Most winter squash is fairly interchangeable when cooking. Obviously, there are differences in them (sweetness, density, size, flesh color), but if you're cutting it up and roasting it, then it's ...
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3 votes
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How can I tell if my acorn squash is ripe before cutting it open?

First, as a gardener who's grown these, I can tell you that acorn squash — like all winter squash — need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for ...
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  • 1,085
3 votes

Squash Casserole: Reducing the water content?

I've roasted vegetables to address the same issue; it definitely works for eggplant and squash. All you have to do is spread them out over a baking sheet or two (if they're piled up the moisture won't ...
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  • 57.3k
3 votes

What causes stringy winter squash?

Well it's possible they are over ripe. Acorn squash should be dark green or mostly so when it's ready to eat. It turns orange when it's ripe, but just like many circubits and cucirbits (squashes and ...
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  • 6,184
3 votes

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

Probably the same reason why garlic turns blue sometimes when you cook it. http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=14 its a reaction with sulfur + copper which can ...
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  • 428
3 votes

Discolored ring in squash

Hi there I came across this post looking for something else and thought I would add my two cents as a farmer: the brown ring is a result of irregular watering as explained above, we have seen a lot of ...
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3 votes

Can anyone tell me what kind of squash this is?

It sounds like what you have is a Yellow Round Zucchini F2, potentially crossed with something your neighbors grew. If they came from Yellow Round Zucchini F1 seeds, as you said, they're not another ...
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3 votes

Can anyone tell me what kind of squash this is?

Prior to the pic, I was thinking green tiger/Italian striped zucchini (example: http://www.burpee.com/vegetables/squash/summer/zucchini/squash-summer-green-tiger-zucchini-hybrid-prod000907.html) which ...
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3 votes

How to add savor to a squash and grain mix?

There are three main things that are going to add or enhance the flavor of food. Salt, sugar, and glutimates. This is why the restaurant trio of salt, butter, and bacon is so effective at making ...
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  • 72.3k
3 votes

How to prevent watery spaghetti squash

I've actually found that if I cook my squash cut side down it ends up a LOT more watery. I would assume that it's because the water that should be draining turns to steam and becomes trapped by the ...
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  • 31
3 votes

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

In India, people use these huge pumpkins to make lentil stews. It goes a long way and is very delicious and nutritious. The bland taste of pumpkin is masked by the fresh seasonings and spices. The ...
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  • 703
3 votes

Help identifying squash

My best guess based on your photo is that it's kabocha (aka Japanese pumpkin) (image source). But squashes also hybridize pretty easily, so far as I know, so it could be a random hybrid rather than ...
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3 votes

Alternatives to roasting squash for soup?

Assuming you have a cooktop of some kind, a campfire or other way of heating a pan then pan frying it would be the way to go. You'd want to slice it or chop it into small chunks in order to get more ...
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  • 66.6k
3 votes

Sombra Pumpkin: Is it known by other names?

I bought this exact one at Lidl - very pleasant texture when baked (not at all like spaghetti squash and I am not sure how this would be called "flaky"). Not much fibre, taste sweet and ...
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  • 31
2 votes

How to prevent watery spaghetti squash

After baking it, cut side up, until done, I shred it and place in single layer on a baking sheet, and bake until slightly dehydrated and slightly crisped. This intensifies the flavor and makes a good ...
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