5 Ways to Prepare Squash
November 29, 2012
•Emily Murray
•Seattle
• 0 Comments
5 Ways to Prepare Squash
Squash is often one of the most overlooked vegetables, but if you are a culinary enthusiast you need to make an effort to work this tasty veg into your tasty food creations. If you are still a bit baffled as to what to do with a squash, don’t worry – we’ve got you covered! Start with these five basics and then go from there. Cooking schools often teach their students the basics of cooking with all vegetables including squash. If you would like more recipes or more in-depth lessons, these might be great places to enroll in some local cooking classes.
Zucchini Boats - These make for a great snack for parties.
• 1 Pound of Zucchini
• 2 Tablespoons of olive oil
• Salt and Pepper to taste
• 2 Small Onions-chopped
• ¼ cup Feta Cheese
• 1 teaspoon Parsley
• 1 Egg-beaten
• 1/2 teaspoon Flour
Cut up the Zucchini into boats by cutting them into long halves and scooping out the insides. Sauté this pulp with onion and add feta cheese, chopped parsley, egg and flour. Use a tablespoon to put the mixture into the zucchini boats and bake at 250 F until filling starts turning slightly gold and firm.
Butternut Squash Fries - Something for the kids
Butternut Squash fries are definitely one of the best recipes for kids that hate their vegetables. This recipe requires,
• 2 Pounds of butternut squash
• 2 Tablespoons of vegetable oil
• Salt and Pepper to taste
Start off by preheating the oven to 400 degrees F. Next peel and seed the butternut squash, the skin of winter squash’s are inedible. Next cut up smaller strips for fries and lightly spray on vegetable oil. Sprinkle on the seasonings and prepare a baking sheet by lightly spraying it with vegetable oil. Spread the fries out on the baking sheet and place inside the oven for 20 minutes. Be sure to turn the fries over with a tong. After another 15 minutes of baking, turn down the oven to 100 degrees and bake for ten minutes.
Squash for Breakfast? A definite must!
• ¼ cup Zucchini-diced
• ¼ cup Eggplant-diced
• ¼ cup mushrooms-diced
• ¼ cup onions-diced
• ¼ teaspoon garlic
• ¼ teaspoon salt and pepper
• 2 tablespoons olive oil
• 2 eggs
Beat the eggs in a bowl and set aside. In a skillet add one tablespoon olive oil, add all the vegetables, sauté lightly and set aside. In the same skillet add one tablespoon olive oil and pour in the eggs. Flip once its firm and cook the other side. Spoon the vegetable mixture onto one side of the omelet and flip it close like a wrap. Top with grated cheese. Schools for cooking often teach recipes similar to this one as a basic to go from. Be creative and add your own flair if you dare!
Squash Crackers
• 1 Pound of any summer squash
• 8 slices of cooked turkey
• ¼ cup grated Parmesan Cheese
Cut up the squash into round slices and place on a preheated grill, drizzled with cooking oil. Turn and grill till brown. Cut up the turkey slices into small squares and place them on the grilled squash slices. Top with grated Parmesan.
Squash Pasta
• Bow Tie Pasta
• 1 Butternut Squash-chopped
• 1 Cup diced boiled chicken
• 1 large onion-chopped
• 1 teaspoon brown sugar
• Salt and pepper to taste
• 1 tablespoon olive oil
• ¼ teaspoon of red pepper flakes
Cook the pasta as you usually do and set aside. In a skillet add the olive oil, brown sugar and sauté the squash and onions. Add the seasonings and once it caramelizes add in the chicken and cook for 30 seconds. Add to the cooked pasta and toss.
If you take any classes taught at cooking school in Seattle, you will likely learn many more recipes that highlight the taste and health benefits of squash.
This article is presented by Le Cordon Bleu College of Culinary Arts in Seattle. Le Cordon Bleu College of Culinary
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