Uses: Stuff whole gem squash with chopped vegetables and cooked rice. They are dark green in colour and are just the right size for stuffing. One of the smallest members of the squash family, gem squashes are about the size of an onion. To boil, peel, deseed and chop, cook in a pan of boiling water for 15-20 minutes or until tender. To cook: To bake, season well and bake the two halves at 190☌, gas mark 5 for 40-50 minutes or until tender. To prepare: Halve and deseed before baking. Uses: In soups, stews and simply boiled as an accompanying vegetable. It has a subtle chestnut flavour and the flesh is edible. Acorn squashĪ dark green variety about 15-20 cm long, so called because of its similarity in shape to the acorn. To bake a whole squash, cook for 1-11/2 hours at 200☌, gas mark 6 or until tender, peel and discard the skin and seeds and cut into chunks to add to dishes. Roast chunks for 40-50 minutes at 200☌, gas mark 6, drizzled with olive oil. To cook: Boil cubed butternut squash for 15-20 minutes or until tender. For baking, leave whole and simply wash and pierce the flesh with a sharp knife. To prepare: Peel, remove the seeds and chop into chunks for boiling and roasting. Puréed butternut squash make a delicious baby food. Uses: Suitable for baking, roasting or boiling and mashing. It has a pale creamy brown skin and is a similar shape to a rounded pear, butternut squash are 15-20 cm long. With a slightly sweet, buttery flavour and a firm texture this golden-orange fleshed variety is a popular choice. To store: Keep in a cool, dry place for up to 1 month. The beauty of squashes is that all types whatever their size or shape can be used in any recipe in place of another (with the exception of spaghetti squash). Choose squashes that feel firm and dense not hollow. Squashes are available in a wide variety of weird and wonderful shapes, sizes and colours from the familiar pumpkin to the more exotic spaghetti squash.
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