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Oct 25, 2013

Oven-baked Squash - 3 ways!

"The world of squash is worth discovering."
- Chef Alain Darroze

Squash, squash, squash
Did we mention that it's squash time? No kidding, they're everywhere! We have a bunch on the Marketplace (and there are maybe some accumulating on our kitchen counters), so it's time to get out your best knife and get to work (with lots of fun and deliciousness involved).

Scared of squash? As my mother said, "They're impossible to cut." Okay, fair enough. It's true that they're not the easiest vegetables to prepare, BUT GOOD NEWS, Ricardo has a video showing step-by-step how to peel Butternut and Acorn squash.

Get your tools out

  • Cutting board
  • A really sharp knife
  • A big ol' spoon

Oven-baked squash: the top 3

Carmelized Butternut squash wedges w/hazelnut-sage pesto
I talk about it a lot here on the Lufa Farms blog, but Food52 is an amazing resource for the aspiring chefs among us. It's visually inspiring and the recipes are almost all very simple. After you this recipe, it'll become one of your favorites to make over and over again...while there are still Butternuts on the Marketplace...

Photo: Food52 

Roasted Acorn squash with maple syrup
An interesting, classic recipe that's perfect for us maple syrup lovers! 

Source: Zest TV
 

Stuffed Delicata squash

If you have three minutes, I recommend checking out this video of the friendy chef Alain Darroze where he talks about how to prepare squash (and about his undying passion for them). If you don't have the time (c'mon, really?!) or if your French is a bit rusty (you get a pass), there are just five simple steps to follow:

  1. Bake the squash for 30 minutes to soften it 
  2. Cut the squash in half, lengthwise
  3. Deseed
  4. Toss a mix of onions, mushrooms, and zucchini in a skillet on the stove and cook until soft. Add cheese and breadcrumbs (optional).
  5. Stuff the squash and bake for 15 minutes at 350°.

Source: Alain Darroze



 

A few tips for perfect squash!

  • Make Spaghetti (squash, that is): cook in a 350° oven for 45 minutes to an hour.  It will come out in long golden threads: perfect as a substitute for pasta!
  • With a fork, poke some wholes in the squash before sticking it in the oven. This will alleviate the pressure that builds up and help with the cooking process.
  • Peel the squash (if possible) before putting it in the oven. If you're not confident in your knife skills, stick it in the oven for a bit and scoop the flesh out with a spoon.
  • My colleague Josée cooks small squash fro a few minutes in the microwave, then slices them in two and eats them just like that! (Maybe with a pat of butter...)

Check out the whole range of squash we have on the Marketplace and have fun! Share your favorite recipes with me at l.deschamps@lufa.com.

Happy eating!

(Quick note: baskets with $50 or more worth of stuff will receive La Bête à Pain's famous chocolate and sea salt cookies as a gift this week–baked the same day as your delivery. They'll make you reassess your idea of the best chocolate chip cookie. Seriously.) 

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