A few weeks ago I decided we were through eating winter squashes.
I had 2 of the blue pumpkins and 1 butternut squash left and they all looked like they were ready for the compost.
Then the lock-down happened…..
I had a closer look.
The butternut squash and 1 pumpkin definitely were ready for compost (actually, they’re eaten by the … Continue reading.....
It was inevitable that pumpkin find its way into a quiche this winter.
And raclette cheese.
They were both leftovers, and I do love to use up the odd bits.
For those who don’t know raclette is both a cheese and a meal.
A raclette dinner normally consist of meats, usually charcuterie, of some sort, boiled potatoes, small pickles, pickled … Continue reading.....
While I have a cave full of butternut squash my big blue Crown Prince pumpkins didn’t do as well.
First, they were kind of gnarly…. They all had these strange tan ridges / growths on the surface. I have no photos of them, sadly. The harvest was at the same time I was tending a sick Bonnie so taking photos … Continue reading.....
This is my last winter squash recipe of the season.
All of the blue pumpkins made it until the end. I butchered the last one last weekend. I used a bit as a vegetable and the rest was turned into pumpkin soup and put in the freezer,
The last spaghetti squash and 2 butternut squashes ended up on the compost … Continue reading.....
Winter is not over yet – there is time for more soup.
I’m still putting pumpkin into anything and everything.
I love all soup. I particularly love the broth.
Mon mari likes most soup, but he usually eats the vegetables, noodles, etc. and leaves the broth… unless it’s thick.
Tomatoes and tomato sauce thicken a tomato-based soup nicely.
I have … Continue reading.....
Did I mention I was getting creative with pumpkin?
They’re so big…..
They don’t look that big until I cut into them, They are almost solid flesh, The center cavity is only 3 of 4 inches across so a ten pound pumpkin produces a lot of veg.
This is what we had last weekend for first courses.
I can buy … Continue reading.....
This is quickly made with canned pumpkin and can easily be doubled or tripled. It keeps well in the fridge or can be frozen for later. The sherry adds a smoky and the tomato paste deepens the color.
If I were serving this for a holiday gathering in the U.S. I would put it in festive mugs to be sipped … Continue reading.....
Now that all of the summer squash is either safely tucked into my freezer or the compost pile, it’s time to tackle the winter squash.
All squashes are cucurbits and, though there are four species of squash that encompass what we have in our gardens and markets, they are usually simply divided into summer squash, which includes yellow crookneck, green … Continue reading.....
