Growing squash could make a person rich. A couple cheap little seeds yield bushels and bushels of the veggie...high in vitamins, antioxidants, fiber. In a cool winter climate, storage is as simple as piling it in boxes in the garage. When we eat from our stash of squash, we save on our grocery produce bill. Since 'Lil Dude (can you tell that the kids named themselves?) is gluten intolerant, it's also a great food for him.
Squash is a good thing! And I've got a LOT. Time to pull out the recipes!
Curried Squash & Mushroom Soup
(modified from the Moosewood Cookbook by Mollie Katzen)
2 med. acorn or butternut squash
2 1/2 c. water
1 c. orange juice
1 T. coconut oil
1 clove garlic, crushed
1 t. salt
1/2 t. ground cumin
1/2 t. coriander
1/2 t. cinnamon
1 t. ginger
1/4 t. dry mustard
1/2 lb. mushrooms, sliced
dashes cayenne to taste
1. In a 375 oven, bake squash halves until soft. Puree in food processor with water. Transfer to kettle and stir in orange juice.
2. Heat coconut oil. Add onion, garlic, salt, spices. Saute til onion is soft. (Add water if needed to prevent sticking.) Add mushrooms, cover, & cook for 10 minutes over med. heat, stirring occasionally.
3. Add saute to the squash. Add cayenne and heat gently. YUMMERS!
Butternut Squash Casserole
(modified from Mennonite Country Style Recipes & Kitchen Secrets by Esther Shank)
3 c. (or more) cooked, mashed butternut squash
1/2 c. brown sugar
1 (20-oz or less) can pineapple**
1 t. ground cinnamon
1 t. vanilla
1/8 t. ground nutmeg
1/3 c. chopped peanuts
**Drain pineapple and save the liquid (and some pineapple if you don't want it all in the casserole) for smoothies. Crush pineapple with a potato masher, integrating into squash. Combine all remaining ingredients except peanuts. Sprinkle peanuts on top. Bake at 325 for 45 minutes.
We like this hot and cold. When it's cold, it's sorta like a pumpkin pudding.