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
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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.

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