Thursday, October 28, 2010

Squash {Part 1}

Our cousin Tiffany and I have been slightly obsessed recently with all things squash. Winter squashes, unlike summer squashes, can be stored almost indefinitely in a cool, dry spot, like your basement. This is just fine, unless you have a squash like the one in the picture below.
This is Tiffany with one of TWELVE 3-4' long banana squashes that were grown in her parents' garden. Where are you going to store 12 of those babies?!

Cutting one into workable pieces requires a hubby with strong muscles and a machete or chain saw....seriously. And unless you want to eat banana squash for about a week straight for every meal (and that is just 1 banana squash), or feed your entire neighborhood for a couple days, you have to figure out something to do with once you cut into it.

Here are more of the famous banana squash along with the other varieties they grew (and Tiff's cute daughter).

My husband brought home about 10 butternut squash for us, from work, that someone had just left in a bin outside the back door hoping people would take them. I told him to bring as many as he could.

So, if you don't have lots of freezer space to store cooked puree, you could can it. However, you MUST use a pressure canner. I canned half of my squash for now.

Per the Ball Blue Book:
Basically, remove peel and seeds, and then chunk up the squash into 1" pieces. Add to clean jars, plus 1/2 tsp. salt for pints and 1 tsp. salt for quarts. Fill with hot water. Adjust 2 piece lids.

Can pints for 55 minutes at 10 lbs. of pressure.
Quarts for 90 minutes at 10 lbs. of pressure.
(adjust as needed for your altitude)

So then the question is: What do you do with canned winter squash?

Well...for starters just about any winter squash can be interchanged with each other in any recipe that you have. Any recipe that calls for pumpkin (including pumpkin pie) can be substituted with winter squash. We've used butternut squash for pumpkin pies for years. The "pumpkin pie" flavor is all in the spices.

Here's a couple soup recipes to try:
Simplest Butternut Squash Soup from Parade Magazine
Butternut Squash Soup from Woman's Day Magazine

Tiff's Pumpkin/Squash Soup Recipe:

  • 1 Butternut squash- peeled, seeded and cubed (I think you could use acorn, pumpkin or banana squash and be just fine)
  • 1 apple--peeled and cubed (any variety--though a lot of recipes say use a tart one)
  • 1/2 onion (large) quartered ( I used white, you could use yellow or purple)

Put these 3 ingredients in stock pot, cover with chicken or turkey broth bring to a boil and cook until tender.

  • Add salt and pepper to taste
  • 1 C. heavy cream (I used plain yogurt cause that's what I had)

Using an immersion blender, regular blender or food processor, blend everything to a smooth texture. Top with parmesan cheese for savory flavor or brown sugar for a sweeter flavor.

Some variations to this:
heavy cream--you may use plain yogurt, sour cream, or coconut milk
additional seasonings--I love curry, so I dumped 1/2 tsp. in mine
If you want a cheesier soup add a few Tbs. of cream cheese, very rich and makes the soup thicker.


Tiffany and I have been experimenting with some other ideas and recipes. We'll post more in a couple days. (see Squash {Part 2})


  1. Holy smokes those are HUGE! I want to know how many pints you canned from each 4 foot squash?

  2. mmm . . . . I wish I ran into free butternut squash.

    My favorite buttternut squash soup recipe is in the Joy of Cooking. It has ginger in it, too, which works so well.

  3. You HAVE to try REAL maple syrup and a little brown sugar and butter and a dash of black pepper. Mix into the pureed squash while hot and enjoy! And this freezes well after.

  4. I'm speechless.

    but...I have been searching for butternut squash SOUP recipes lately. Just because it sounded good.

  5. Squash muffins are really good too. There's plenty of recipes out there for those. Wish someone at my work was trying to get rid of squashes. :)

  6. wow those are amazing! i love to roast butternut squash...just some olive oil, salt and pepper...then we have it with brown rice for dinner. it is so yummy.

  7. I am totally obsessed with butternut squash. Canning some is on my to-do list today! Check out my blog for pumkpin/butternut squash recipes, bagels, bread, cookies, scones, pumpkin/butternut butter and a cheesecake recipe coming soon! I cheat and use butternut in place of pumpkin I'm every recipe. Click pumpkin under labels.

  8. My favorite is the butternut squash. Pop it in the oven, cut side down with about a 1/2" of water and cook for an hour. Take it out, cut side up on a plate, add brown sugar and butter - Yummmmmmmmmm!!!!!



Related Posts Plugin for WordPress, Blogger...