Tag Archives: squash

what’s what in the box – 18th october 2010

In this week’s video, Guy talks about squash and gives tips and ideas on using it.

what’s what in the box – 18th october 2010

Summer is over and we’re still cutting lettuce and fennel but are starting to get more into the winter produce so lots of leeks, squash and swedes are in the boxes.

squash
Mid October is when we’re busy getting the squash in from the fields. We have to get them in before the first frost comes and this Autumn has been fantastic. We’ve had good sunlight so the squash have ripened well.

storage
Squash hate being cold so never put them in the fridge. Keep them at room temperature and dry, so a shelf in your kitchen is suitable.

sugar pumpkins
These keep for a month or so, are not too strong in flavour so are good for soups and pumpkin pie.

butternut
These keep for 2 or 3 months. To prepare it, peel with a potato peeler and the skin will come off easily. But both ends off, chop it in half lengthways and scoop out the seeds with a spoon.

kabacha
These should keep for around 3 months.

crown prince
These have a tough skin and will keep for 5 or 6 months. They have a strong flavour compared to the others.

To prepare them, knock off the stem and push a sharp knife into the centre. Work it around and split the squash in half. Scoop out the seeds. You can roast it in an oven as it is, brush it with olive oil and roast it again, then scoop out the flesh and use in a soup or risotto when soft.

If the recipe you are using calls for chunks you’ll have to peel it. The skin is too hard for a peeler, so use a knife by placing the squash half face down on a board, working round with a knife, cutting the skin off.

Make sure you never put a whole squash in the oven, it will explode. Cut it in half and de-seed first.

What’s what in the box – 11th October 2010

In this week’s video, Kirsty gives you tips on using fennel, squash, swede and romanesco cauliflower.

what’s what in the box – 11th october 2010

Veg of the month – squash and pumpkin

With the recent warm dry weather, our squash are developing good hard skins to store well over the coming months. Squash and pumpkins are part of the Cucurbitaceae family, along with courgettes and marrows, but are distinguished by the fact that their fruits are harvested mature and can last very well, making them a useful staple through autumn and winter (and often beyond).

squash

storage and preparation
Squash are one of the few vegetables that like centrally heated houses. Keep them warm and dry and they can sometimes last through to the following year. Squash look attractive on a kitchen shelf, so even if you’re not a great fan, enjoy them for their decorative qualities. The downside is that they can be a nightmare to cut and peel; cut the bottom off with a strong sharp knife so you have a flat surface to work from. Butternut is the easiest variety to peel (try a good vegetable peeler) but if you have a thicker-skinned squash, you could roast it in segments with the skin still on, to be removed at the table.

cooking
Butternut is probably the best-known squash and works well for risotto or soup. Large pumpkins can be soapy and watery and are generally best used for Halloween lanterns. If you need cooked squash for a recipe, you could skip peeling it and instead cut it in half, roast and scoop out the flesh when soft; just don’t be tempted to roast it whole or it will explode. Squash is also a good choice for thrifty cooks. Roast the seeds in the oven for a few minutes for a moreish snack to serve with drinks. The inside trimmings can be used in veg stock to add vibrant colour to soups or risottos. Just add to other stock ingredients, simmer in enough water to cover for about an hour and strain through a sieve.