1: Soup. Peel the thing, scoop, chop and simmer it in a bit of stock, maybe some onions and garlic and peppercorns. Puree it, maybe a tad bit of cream added. Variations: This basic puree can be eaten as a bisque alone, or you can add some herbs, curry and/or masala powders, corn kernels and diced carrots to it for texture. The puree can also be used as a lovely base for a risotto! couple with some good seared beef and mushrooms in the deglazed sauce, or roasted portabellas...
2: roasted: Slice the thing in half lengthwise (if you cant manage it, chop it in half, and then halve it.) scoop out the seeds and place it in your roasting pan, cut side up. in the cavity, put a big dallop of butter squished together with minced garlic, sprinkle it all with a bit of salt. Roast if for a good 45minutes to 1hr. Alot of folks just roast it as is, slather it with butter or even maple syrup (its sweet alredy). You really could just put it on your plate, season it, and scoop it into your mouth...lol
For those who are wierd about squash in general. This is generally how i have to cook the thing for Sean: I roast it, as per usual. I prepare a hot griddle or stovetop grill, grease it a bit with some cooking spray. scoop out the squash in large pieces and throw them on to the griddle, mashing them just slightly into rough cakes or clumps. just basically let them get a bit of grill on them, toss them up, etc. i serve them up with a bit of paprika or mild chili powder, and even a drizzle of olive oil. you can mash it with your fork on your plate or whatever. it takes away from the pumpkin flavor, if it bothers you. kids dont notice it.
Squash.....
1: Soup. Peel the thing, scoop, chop and simmer it in a bit of stock, maybe some onions and garlic and peppercorns. Puree it, maybe a tad bit of cream added. Variations: This basic puree can be eaten as a bisque alone, or you can add some herbs, curry and/or masala powders, corn kernels and diced carrots to it for texture. The puree can also be used as a lovely base for a risotto! couple with some good seared beef and mushrooms in the deglazed sauce, or roasted portabellas...
2: roasted: Slice the thing in half lengthwise (if you cant manage it, chop it in half, and then halve it.) scoop out the seeds and place it in your roasting pan, cut side up. in the cavity, put a big dallop of butter squished together with minced garlic, sprinkle it all with a bit of salt. Roast if for a good 45minutes to 1hr. Alot of folks just roast it as is, slather it with butter or even maple syrup (its sweet alredy). You really could just put it on your plate, season it, and scoop it into your mouth...lol
For those who are wierd about squash in general. This is generally how i have to cook the thing for Sean: I roast it, as per usual. I prepare a hot griddle or stovetop grill, grease it a bit with some cooking spray. scoop out the squash in large pieces and throw them on to the griddle, mashing them just slightly into rough cakes or clumps. just basically let them get a bit of grill on them, toss them up, etc. i serve them up with a bit of paprika or mild chili powder, and even a drizzle of olive oil. you can mash it with your fork on your plate or whatever. it takes away from the pumpkin flavor, if it bothers you. kids dont notice it.
oh...eat with cheap red wine :P