Hi ya Sue. Thanks for the remindr. Lets talk squash. NOT ZUCCHINI. I know how to fix that, though I am sure we could ALL use more recipes for that LOL. I want to talk winte squash. I know howto use a pumpkin pie. Other than that, I am clueless. I have no idea how to use blue, hubbard, acorn, spagh. etc..... I have heard wonderful stories of baking pumpkin seeds, using spagh. squash as a spag. sub. but have never done it and would need step by step directions.

I hope to get lots of input as the turnips help was great. We also discussed greens and using some beans too, so check out the thread.

Nichol

-Preheat oven to 350
-Cut the squash in half, vertically.
-Scoop out the guts and save the seeds, if you wish.
-Put each half face down on a shallow pan, like a jelly roll pan, or a cookie sheet with a low rim.(I don't worry about greasing or spraying the pan, but a little spray wouldn't hurt)
-Bake for half an hour
-Pull the squash out of the oven and set on the stovetop or another heat safe surface.
-Flip the squash over and rub some butter on the fleshy parts. Season to your taste. I like just salt and pepper. My family likes it sweet, so they like to add brown sugar. Sometimes I add a sprinkle of ginger.
-Put them back in the oven for 15 minutes to half an hour. Just watch for the edges to start to get slightly browned.
-Now is the fun part! Digging in! I like to put a whole portion on my plate and eat it with a spoon while it is still hot. If you don't want to do that, an ice cream scoop works well to get the flesh out.
-Once you are done eating dinner, and have visited with your dining mates for awhile, toss the empty squash rinds in the backyard for the deer or other critters.

I hope you enjoy this method Nichol! In my family, one half of an acorn squash is one serving. One half usually equals between 1 and 2 cups of cooked flesh.

Nichol

Carrie

I have never done it, but my grandma used to substitute different squashes for pumpkin in pie. I am not sure of the method, if it is an exact substitution or not. I liked the flavor though!

Carrie