Winter Squashes: storing, freezing, using in recipes; Sautéed Butternut Squash, Oriental Style — 8 Comments

  1. I am absolutely going to do this this year. It never even came across my mind to do this. Thanks!

  2. You could use the liquid instead of water in the next bread you’re baking maybe? Will probably add lots of nutritional stuff to the bread.

  3. We seem to be able to get all those squashes – winter and summer – all year round. I certainly want to give that oriental style pumpkin a go !!

  4. We harvested more than 40 butternut squash this year so I’m always looking for new recipes. I shall certainly try Sauteed Butternut Squash, Oriental Style.

  5. Don’t forget to make squash ravioli with sage and walnut cream sauce.
    I never thought of using that liquid that collects after baking a squash; what does it taste like? I suddenly have an urge to get a squash just to find out what the liquid tastes like and then use it in bread making! (Not to mention that I suddenly neeeeeeed to have squash/ginger soup.)

  6. Cindy, I have rather a lot myself – over 20 (a lot for 2 people
    Pam, mine are in the barn – the mice don’t seem to bother them
    Petes, thanks – good luck with it!
    Richelle, I do use the liquid from thawing it in bread, but I’ve never bothered to save the other – lazy, I guess….
    Manningroad, we’re still very seasonal here – and we eat mostly from my garden, anyway ;-))
    Kerry, 40! Wow! I started with 11 then got another crop of 8 more (and there’s a new one now)
    Elizabeth, must make that ravioli while my sage is still good – much better with fresh sage!