I love cooking in little bit coconut’s t oil. Bread with panko bread crumbs and egg wash. Very tasty. It makes a great soup also.
Squash: how do you cook or make it?
- Thread starter 53' Stude
- Start date
Zucchini sliced thin, salted and pressed with weight for 4-5 hours. Then dipped in egg, dipped in flour and fried in canola oil.
Acorn squash is good halved, cleaned out. Add butter, brown sugar, pumpkin pie spice. Wrap in tin foil and bake for about 20 minutes.
Just throw a whole winter squash in the oven for around forty minutes and cut it open after that.
Comes out moist and tender when you cut it.
Summer squash, like zucchini, just slice it over whatever you're cooking and cook the main dish as normal.
Comes out moist and tender when you cut it.
Summer squash, like zucchini, just slice it over whatever you're cooking and cook the main dish as normal.
Golden nugget (a legacy breed developed by the University of Iowa)
Extremely hard, sweet and dry, deep orange and could keep in cellar all winter
Chop in half butter on a baking sheet and bake in oven.
Far better taste and texture than any modern squash breed. Just add butter, no sweetener required.
Extremely hard, sweet and dry, deep orange and could keep in cellar all winter
Chop in half butter on a baking sheet and bake in oven.
Far better taste and texture than any modern squash breed. Just add butter, no sweetener required.
Sliced about 1/4” thick with onion slices about 1/4” thick. Place in deep cast iron skillet with two to three tablespoons of bacon grease, add salt and a good amount of black pepper. Sauté until limp and tender.
This is for summer squash (yellow crook neck).
Yellow squash
Peel the skin in 1/2" strips with 1/2" gaps. MEANING: Leave half the skin on.
Slice thinly. 1/8" and go for thin angles.
Do the same with white/yellow onions.
It'll be wet enough to go into a saucepan with just a bit of butter, S&P.
Along the lines of MParr's recipe above but simpler.
Real simple....completely fresh....authentically Southern.
Peel the skin in 1/2" strips with 1/2" gaps. MEANING: Leave half the skin on.
Slice thinly. 1/8" and go for thin angles.
Do the same with white/yellow onions.
It'll be wet enough to go into a saucepan with just a bit of butter, S&P.
Along the lines of MParr's recipe above but simpler.
Real simple....completely fresh....authentically Southern.
We slice summer squash thin and fry it in canola oil with garlic salt. It makes an awesome appetizer. We are yielding about 5 a week right now from the garden.
Just my $0.02
Just my $0.02
Sliced raw and put into salad. Crispy and yummy.
Butternut and acorn usually for us. Cut in half and clean out the seeds, oven for 40 minutes to an hour for the squash. Rinse the seeds and clean off any obvious strands, spread on baking sheet and sprinkle with a bit of pepper. Seeds in the oven for 10 to 15 minutes or until there are a few pops.
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