What to do with all my Crown Prince!?

Hi guys,

I have been subsisting on squash since October. Im getting a little fed up of roasted squash, and steamed squash.

Ive got so many left!

Is there anything else I can do with Crown Prince?!

Or perhaps theres other things I can do with them? (I suppose I could have given-over a few for halloween carvings!). Perhaps saving the seed to be grown for next year? Or perhaps put the seeds out for the birds?

Curious to hear what you all do with a surplus of squash. Do you think they'll still be good to eat in feb/march/april?

Thanks

 

Soup, risotto number of variations on this on Google, pie, curry, Locro, spiralise it. Soup freezes well.
Storage depends on conditions dry and frost free and well ripened might last past Feb.

 

My daughter told me yesterday about a pasta sauce made from squash, cashews and nutritional yeast - she says it's really tasty. I'm sure Google could find it

 

I've made a couple of spiced pumpkin cakes. Very good at this time of year.

 

I slice and freeze some for soup the following spring and summer...

I also expect crown princes to store till at least February/March. I think they taste better the longer they're stored

 

Ah great - thanks for all the suggestions!

 

I often use squash for soup if I don't have sweet potatoes. Just cut and roast it with other veg you like - I use carrots, onions, peppers and courgettes. Add some spices that you like - I love Chinese 5 spice, but you can use anything. Once roasted, they don't need long in a pot with some water to make sure they're cooked through. You can add tomatoes- fresh or tinned, as well, and I also add lentils, so it may need slightly longer if adding the latter.
I blend it all up and I keep it quite thick so that it takes up less room in the freezer if there's more than I need for about a week. I try and do a fairly large batch - better to fill the oven completely.

 

Roast and freeze- great stuff to have to quickly throw together a quick meal later. Blue cheese and bacon are squash's best friends, try a combination with pasta.

Or, if you are into appy things, my daughter is part of a local no-food-waste group where ordinary people alert if they have something extra they will not use. The willing recipient books the item and collects.

I think it's a very good idea and likeminded people tend to give and get and that way increase the variety of things they eat, and of course reduce food waste.

Local soup kitchens would probably be delighted too.

 

I had pasta with a pumpkin and gorgonzola sauce in Sicily. Lovely!!!
Back home I adapted the idea and made a similar soup. Worked well as did the gnocchi croutons

 

I make mini tarts with squash. I roast (ive even microwaved it) the pumpkin with as little skin exposed as you can, then mash or puree it, then add 1 egg per half a pound or so, and sugar and spice to taste. Then into shortcrust tarts like done for jam or mince tarts, sprinkle sugar on top and bake at 180 till the crust is done. Yum.

Alternatively do a big pie with it. Dont add flour or starch! Just the puree, sugar and egg. Flour makes it cakey in a bad way.