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Butternut Squash

Discussion in 'Edible Gardening' started by Fat Controller, Dec 10, 2017.

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  1. Irmemac

    Irmemac Total Gardener

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    Love butternut squash, and eat it in soup or roasted. It's delicious roasted with a thin drizzle of balsamic glaze on top as soon as it comes out of the oven. Interested to read that a few of you like to eat the skin too. Going to try that next time as it cuts right down on the hassle.

    @Steve R: really useful advice :blue thumb:
     
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      Irmemac, Dec 10, 2017
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    • redstar

      redstar Total Gardener

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      I think Joan Rivers had her mushrooms stuffed for her anyway, stuffing a squash blossom would be a challenge experience for this "foodie" . its all in the perspective of ones interest.
       
      redstar, Dec 10, 2017
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    • shiney

      shiney President, Grumpy Old Men's Club Staff Member

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      @Steve R has told you all that you need to know :blue thumb:

      When he says that they can grow big he really means it. We planted four of them.
      184_8429.JPG

      This was just under half of the crop
      185_8540.JPG

      That was a few years ago and we don't bother any more. They're very easy to grow but need a lot of water. We always treated them just like courgettes - but bigger. Started them in pots and planted out after last frost.
       
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        shiney, Dec 11, 2017
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      • shiney

        shiney President, Grumpy Old Men's Club Staff Member

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        An easy butternut squash soup is to peel it (if shop bought), chop it, put it in a saucepan with very little water and some stock (we use veggie stock granules) and boil for a short while. Then add a tin of coconut milk (we use 75% coconut - says it on the tin) and simmer until soft. Liquidise and add more stock if required.

        Stuffed flowers. Similar for all squash/zucchini plants. Gently open flower and pinch out the pistil or stamen (depends on whether they're male or female flowers) and rinse very carefully. Let them rest on kitchen paper to dry out. Stuff carefully (about a teaspoon in female flowers and two in male flowers) with anything you want (a mix of soft cheeses is popular) and twist the end of the flower to close it. Dip in beaten egg, gently drench on flower and fry.
         
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          shiney, Dec 11, 2017
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        • Clare G

          Clare G Super Gardener

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          The Italians dip pumpkin/ squash/ courgette flowers in batter and fry them, as an appetiser. Very nice, and very pretty: Fried squash blossoms

          @noisette47 and @redstar - the phrase about life being too short to stuff a mushroom actually comes from Shirley Conran's Superwoman, a 1970s guide to being a working woman, running a home, and staying sane: SUPERWOMAN by Shirley Conran | Shirley Conran.

          Perhaps Terence Conran (of Habitat fame, and her husband back then) had asked her to cook up one dinner party too many:snorky:?
           
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            Clare G, Dec 11, 2017
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          • Irmemac

            Irmemac Total Gardener

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            @shiney that sounds delicious. Mmmmm.....!

            When I'm peeling and chopping butternut squash I pierce it in a few places with a knife then pop it in the microwave of full power for 2 minutes. It is easier to peel off the skin that way.
             
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              Irmemac, Dec 11, 2017
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            • Steve R

              Steve R Soil Furtler

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              @Fat Controller

              Here is a you tube video showing the squash frames I posted about earlier.



              Everyone should have a look really, see how tidy a plot can be...

              Jealous? Who me?...

              Steve...:)
               
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                Steve R, Dec 11, 2017
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              • redstar

                redstar Total Gardener

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                thanks, I will see if I can get the book. might be a good snow blizzard reading. often I have started a responds to my husband by saying "I know you think I am a superwomen but--- when he asks really nutty things.
                 
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                  redstar, Dec 11, 2017
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                • redstar

                  redstar Total Gardener

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                  Thanks, maybe this spring I will plant a few for this reason.
                   
                  redstar, Dec 11, 2017
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                • noisette47

                  noisette47 Total Gardener

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                  :heehee: Thanks, Clare!
                   
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                    noisette47, Dec 11, 2017
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                  • Jack Sparrow

                    Jack Sparrow Total Gardener

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                    A mixture of squash and carrots works well in soup. It brings out the orange colour. Marco Pierre White uses carrot juice as the liquid. Pure carrot juice is hard to find.

                    :snorky:

                    G.
                     
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                      Jack Sparrow, Dec 11, 2017
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                    • Freddy

                      Freddy Miserable git, well known for it

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                      I could be talking nonsense, but it occurs to me that using seed taken from shop bought squash might not be suitable for growing in our climate?
                       
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                        Freddy, Dec 11, 2017
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                      • redstar

                        redstar Total Gardener

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                        don't worry Freddy, speaking of myself, had not gone that thought direction. I have other resources to use.
                         
                        redstar, Dec 12, 2017
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                      • shiney

                        shiney President, Grumpy Old Men's Club Staff Member

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                        Hi @Freddy Good to see you. :blue thumb:

                        We've used the seeds from supermarket squash and they have been successful. The best flavoured ones have been Coquina. :dbgrtmb:
                         
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                          shiney, Dec 12, 2017
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                        • Freddy

                          Freddy Miserable git, well known for it

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                          “Coquina”? Just been down the supermarket and noticed the only variety they had was ‘Portugal’ :)
                           
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                            Freddy, Dec 12, 2017
                            #30 Quote in Conversation
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