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Squashes and Pumpkins

• Message 1. 

  Posted by NUNU (U11152701) on Tuesday, 12th April 2011

  I will be growing some festival type squashes along with butternut and also crown prince and Rouge de etemps pumpkins.
  My question is that apart from soup, what is the best way to cook them? Not much success roasting pumpkin either. Just love the taste and want to do more in the kitchen with them both.

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• Message 2

  , in reply to message 1.

  Posted by Italophile (U12516505) on Wednesday, 13th April 2011

  Butternut should roast well. Here in Italy it's just about impossible to find a good roasting pumpkin. They tend to prefer the softer, moister, more fibrous squash-type pumpkins. I grow Kent pumpkins, sourcing the seeds from Australia. They roast beautifully. For roasting, you need a firm-fleshed pumpkin with high sugar content.
  
  In the kitchen? I make pumpkin risotto, I steam 50-50 pumpkin and potato and make pumpkin and potato mash, I steam 100% pumpkin and make pumpkin mash, you can make pumpkin scones, pumpkin soup. The list is endless.

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• Message 3

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  Posted by margaretstar (U14415248) on Wednesday, 13th April 2011

  Crown Prince is great for roasting. Needs a long season though I find.
  
  Recipes? Start here!
  
  

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  , in reply to message 1.

  Posted by CaptainZucchini (U14832117) on Wednesday, 13th April 2011

  Pumpkin jam is to die for. It's extremely easy to do. You'll find recipes on the web, but essentially you just put the pumplin flesh plus equal weight in sugar and cook it all slowly (taking away the foam regularly). Try it, it really is delicious.

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• Message 5

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  Posted by realfood (U13916672) on Thursday, 14th April 2011

  Winter Squash. Wash and break off stalk, but do not try to peel, as skin is very tough. Cut into 4 segments, scrape out seeds with a spoon, and place skin side down, in an open micro-wave dish. Microwave for 10-15 min until soft. The cooked flesh can then be scraped off the skin with a spoon. Alternatively, prepare as before and spray segments with vegetable oil, before roasting for 30 min or until soft. Prepared in these ways to concentrate the natural sweetness, it is one of the best vegetables, and easy to grow all over the country. Strange that it is seldom seen in shops. Sweeter and nuttier tasting than Butternut Squashes with a softer texture.
  
  Try using for Pumpkin pie, for making fruit stuffed pumpkin, for making savoury stuffed pumpkin, for making pumpkin scones, for making pumpkin soup.
  For links to recipies see here :-

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