{"id":48894,"date":"2017-10-16T21:08:04","date_gmt":"2017-10-17T01:08:04","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/?p=48894"},"modified":"2017-10-16T21:12:49","modified_gmt":"2017-10-17T01:12:49","slug":"fresh-squash-recipes-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=48894","title":{"rendered":"Fresh Squash Recipes – By Joe Scrizzi"},"content":{"rendered":"

\"\"<\/span><\/b>Cool days of Fall have been settling in nicely and we are seeing all kinds of Pumpkins, Squashes, Gourds and More at the Local Farmers Markets. <\/span><\/b><\/p>\n

About 3 years ago, I tried Spaghetti Squash for the first time and was hooked! It\u2019s a very versatile veggie and can be easily prepared and presents in many ways. Once cooked the flesh or pulp can be removed or shredded and left in the shell and the rind will act as your plate.\u00a0 <\/span><\/b><\/p>\n

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Another great squash that I have been using over the years is Butternut Squash, very similar in taste to Pumpkin. The pulp of this squash is a pale orange color. Once cooked Butternut Squash consistency is that of mashed potatoes, but a little softer texture. It can be used in many ways from savory to sweet.<\/span><\/b>\u00a0<\/span><\/b><\/p>\n

Newest squash to my lineup this week is the Delicata Squash. It is white, green and yellow in color with large grooves. The rind is thin and it can easily be peeled in the raw state. The rind is also edible, however has a slight bitter taste. The pulp has a slightly sweet taste, comparable to cantaloupe.<\/span><\/b><\/p>\n

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Since trying this squash, I purchased it 3 times in the last 2 weeks. It is very good and versatile.<\/span><\/b>\u00a0<\/span><\/b><\/p>\n

Slice all squash in half and remove seeds and filaments, rub cut side with olive oil and place down on baking pan. All 3 squashes can be cooked together at 350deg. F as pictured. Cook for 30 to 40 minutes. Once outer skin starts to brown, remove from oven and cool before handling. Flip squashes over and remove pulp.<\/span><\/b><\/p>\n

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\u00a0<\/span><\/b>Spaghetti Squash \u2013 Shred pulp with a fork. Remove to plate (or leave in shell) and top with warm tomato sauce and shredded parmesan cheese. Season with S & P. Or top with cooked ground turkey seasoned with fajita seasonings, black beans, saut\u00e9ed onions, salsa, quac and sour cream. Both are great choices!<\/span><\/b>\u00a0<\/span><\/b><\/p>\n

Butternut Squash \u2013 2 ways of preparing this type.<\/span> <\/span><\/b><\/p>\n

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  1. Peel & dice raw, bake or saut\u00e9 with olive oil with fresh sage<\/b><\/li>\n
  2. Bake whole as pictured, scoop out pulp and use in recipes that call for pumpkin puree (sweet breads, pumpkin pie, pumpkin roll). \u00a0 Mix in mini marshmallows, brown sugar for a dessert option OR serve like mashed potatoes with butter and fresh chopped herbs.<\/b><\/li>\n<\/ol>\n

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    Delicata Squash \u2013 2 ways to prepare this type:<\/span><\/b><\/span><\/p>\n

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    1. Peel & finely dice raw. Create a hash of finely chopped onions, green peppers, garlic and either bacon or ham. Saut\u00e9 in olive oil until all veggies are softened and serve alongside eggs or as a side dish for dinner. Lots of ways to enjoy this squash.<\/b><\/li>\n
    2. Bake as mentioned above and remove pulp. Can be mashed with butter, milk, salt & pepper and fresh chopped rosemary or sage. After cooking with Delicata and Butternut, they have similar tastes and could be alternated. I plan on using the pulp from Delicata over the weekend for Pumpkin Bread or Pumpkin Cookies.<\/b>\u00a0<\/span><\/b><\/li>\n<\/ol>\n

      Bon Appetite!<\/span><\/b><\/p>\n

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      For more fresh recipes and articles by Joe<\/strong> Scrizzi click here…<\/a><\/h4>\n

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      <\/a><\/div>\n","protected":false},"excerpt":{"rendered":"… Click here to read more... <\/a>","protected":false},"author":2,"featured_media":48900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360],"tags":[],"class_list":["post-48894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2017\/10\/squash.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/48894"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=48894"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/48894\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/48900"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=48894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=48894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=48894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}