Squash (vegetable)

There are many varieties of squash, including summer and winter types. They are used in many different types of dishes. A couple of popular varieties are acorn squash and butternut squash.

1,702 Questions
Squash (vegetable)

Is squash a glow food?

yes

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Squash (vegetable)

How much does one courgette weigh on average?

About 150 - 200g per courgette

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Squash (vegetable)

What is easiest to squash gas solid or liquid?

The answer is gas.

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Squash (vegetable)

Which state of matter is easy to squash?

Liquid

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Squash (vegetable)

What is a type of squash in pie?

Pumpkin is the most popular type of squash used in pie. Other types of winter squash, including Butternut squash and Fairy tale squash can also be used.

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Squash (vegetable)

What vitamin does squash have?

How much vitamin squash have?

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Calorie Count
Squash (vegetable)

How many calories in a whole butternut squash?

100

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Squash (vegetable)

Is a kismet a garden vegetable similsr to squash?

No

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Squash (vegetable)

Is a kismet a garden vegetable similar to a squash?

No Kismet means fate... It is not a garden vegetable

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Squash (vegetable)

Why can you squash a gas but not a solid?

In solids and liquids the molecules are already very close together so they can't be squeezed together much more than that. In a gas molecules are very spread out so they can be compressed

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Cooking Times and Temperatures
Squash (vegetable)

How long do you cook butternut squash?

Two hours

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Food & Cooking
Pasta
Spaghetti
Squash (vegetable)

Yellow squash and spaghetti squash same thing?

N

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Squash (vegetable)

Why can you squash gasses but cannot squash solids and liquids?

A property of gases is that gases can be compressed but liquids and solids cannot be compressed. Liquids have a definite volume but do not have a fixed shape. Solids have a definite shape and a definite volume. Gases have neither a fixed shape nor a definite volume. However, you must keep in mind that gases have a limit to which they can be compressed.

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Squash (vegetable)

How can I find about more about butternut squash recipes?

Almost all of the major food networks have butternut squash recipes. foodnetwork.com, allrecipes.com and food.com have various recipes to search and choose from based on what you like.

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Squash (vegetable)

Where can I find a good Summer Squash recipes?

If you cut the summer squash in half and then coat it in butter, it will provide a nice seasoning. Then you wrap the squash in foil and bake on the grill until soft.

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Squash (vegetable)

Butternut Squash Soup Recipe?

Making soup from a variety of ingredients is a nice way to provide a special touch to the first course any meal. Butternut is a fall and winter squash with a mild flavor and a bright orange color. Creamy soup made from this popular squash makes a tasty addition to a holiday meal but is still easy to prepare. Butternut squash soup is somewhat nutty and tastes spicy and earthy. It's also as attractive as it is delicious. Make a batch and you'll see why it's one of the most popular winter soups around.

Butternut Squash Soup Recipe

Ingredients

  • 4 cups - butternut squash, cubed
  • 8 garlic cloves, peeled
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. dried rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups chicken stock
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika (sweet)
  • 1/2 tsp. cumin
  • 1/4 tsp. ginger, powdered
  • 1/8 tsp. - nutmeg
  • Pinch allspice
  • 1/2 cup cheddar cheese
  • Cilantro sprigs

Directions

  1. Peel, seed and cube squash into half-inch pieces.
  2. Distribute in a single layer on a greased baking sheet.
  3. Sprinkle with rosemary, salt and pepper. Drizzle with oil.
  4. Drizzle garlic with olive oil and wrap in aluminum foil. Place foil in a corner of the cookie sheet. (Avoid placing it on top of any squash pieces.)
  5. Bake in a 375 degree F oven for 35 minutes or until the squash cooks through and browns slightly.
  6. Remove and cool
  7. Pulse squash and garlic in a food processor until smooth.
  8. Add stock slowly and continue pulsing.
  9. Pour mixture into a saucepan and place on medium heat.
  10. Add remaining spices.
  11. Simmer for five minutes.
  12. Serve with grated cheddar cheese (or sour cream) and a cilantro (or parsley) garnish.

Serves 4

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Squash (vegetable)

What are some great butternut squash recipies?

My favorite butternut squash recipe is one that is very simple, but delicious. I like to split squash in half and drizzle it with some olive oil and a little bit of salt and roast it.

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Squash (vegetable)

What are some recipes for using butternut squash?

AllRecipes has a long list of butternut squash recipes. Try sorting through them based on the ratings.

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Squash (vegetable)

Red Lentil Lasagna?

Ingredients

  • 1 lg Onion, sliced finely
  • 3 Cloves Garlic, minced
  • 1 Red chili, deseeded
  • 2 Stalks Celery, chopped
  • *very* finely (because my Wife hates it) 1/2 c Water
  • 1 lb Broccoli
  • 1 sm Courgette/Zucchini
  • 1/2 lb Mushroom
  • 1 pt Vegetable Stock (Vecon and
  • Water) 1 c Red lentils
  • 1 cn Tomatoes
  • 2 t Oregano
  • 2 t Basil
  • 1/2 t Salt
  • 1/2 t Pepper
  • 1/2 c Corn
  • 2 T Tomato Puree/Paste
  • 12 Sheets Spinach lasagna
  • 1/4 c Water
  • 2 T Flour
  • 3/4 c Soya milk
  • 1 Clove Garlic
  • 1/4 t Salt
  • 1/4 t Pepper
  • 3 T Yeast flakes
  • 1/4 t Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with a salad.

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Squash (vegetable)

Maple& Dried Cranberry Chicken w/Butternut S?

Ingredients

  • 1 lb Butternut squash
  • 1 lg Onion, chopped
  • 3 oz Swiss cheese, grated
  • 1 t Chopped parsley
  • 1 t Chopped chives
  • 1/2 c Butter
  • 2 tb Olive oil
  • 1/2 c Risotto rice
  • 1/2 c White wine
  • 2 c Chicken stock
  • 1 1/2 lb Chicken breast, boneless,
  • skinless, quartered 1/4 c Maple syrup
  • 1/8 c Dried cranberries

Peel and grate the butternut squash. Melt half the butter in a skillet and saute the squash and half the onion together until translucent. Stir in the cheese, parsley, and chives. Set aside. Heat the olive oil in a saucepan over medium heat. Saute the remaining onion. Add the rice and wine, stirring constantly. Reduce. Add one and a half cups of the chicken stock, one-half cup at a time, stirring until absorbed. The rice is done when still slightly crunchy. Combine with the squash mixture. Fry the chicken breasts in the remaining butter a few minutes on each side. Add the maples syrup, cranberries, and remaining chicken stock. Cook for a few minutes over low heat, or until the sauce is slightly reduced. Serve over the squash risotto. At the Casino of Montreal, chef Jean Pierre Curtat mixes typical Quebec ingredients like dried cranberries and maple syrup to main-course dishes. In this recipe, I've substituted chicken breast for veal sweetbreads.

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Squash (vegetable)

Butter Pecan Squash?

Ingredients

  • 1 Butternut Squash (1 1/2 lb)
  • 1/2 c Boiling Water
  • 3 tb Butter
  • 1 tb Light Brown Sugar
  • 1/2 ts Salt
  • White Pepper to taste 1/4 c Pecans-chopped coarse
  • 1 tb Maple Syrup
  • Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squah
  • and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).

Drain and mash with butter, sugar, salt and pepper. Turn into an 8 pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned. uploaded by Diane Lazarus

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Squash (vegetable)

Winter Squash with Cranberries?

Ingredients

  • 1 1/2 c Cooked squash (12 oz frozen)
  • 1 Egg, beaten
  • 1/2 c Coarsely chopped cranberries
  • 1/2 ts Salt
  • 1 ds Pepper
  • 1 tb Margarine, melted
  • 1 ds Nutmeg

Preheat oven to 400 F. Thaw winter squash if frozen. Combine with egg. Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg. Bake 35 to 40 min. 1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange

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Squash (vegetable)

Sweet Butternut Squash Soup?

Ingredients

  • 1 lg Butternut squash
  • 1 md Onion
  • 3 md Apples
  • 1 c Chopped carrot
  • 5 c Broth
  • 1/4 c Brown sugar
  • 1 t White sugar
  • 1 t Cinnamon
  • 1 c Skim milk
  • 2 ts Cornstarch

Place the whole squash in the microwave for 8 minutes to make peeling and cutting easier. Peel and cut squash in cubes. Place all ingredients (except milk and cornstarch) in a soup pot and cook for 45 minutes or longer. Before serving stir in milk and cornstarch. Correct seasonings.

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Squash (vegetable)

Quick Sweet & Tangy Squash Soup?

Ingredients

  • 1 each garlic, clove, optional
  • 1 tablespoon olive oil
  • 1/4 teaspoon ginger, fresh, minced
  • 1 each onion, chopped fine
  • 3 cup stock
  • 1/4 cup brown sugar
  • 1 tablespoon white sugar
  • 1 teaspoon cinammon
  • 1/2 teaspoon orange, zest, fine
  • 3 each apples, peeled, chopped
  • 2 each squash, frozen, cooked, thawed

Toast the garlic, if used, in a few drops of olive oil. Add the chopped onion, saute in part of the stock. Add remainder of stock and rest of ingredients. Cook, uncovered, over medium heat until apples have cooked down and soup has reduced to a light creamy consistency.

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Squash (vegetable)

Lemony Summer Squash?

Ingredients

  • 1 lb Summer squash
  • 1 tb Walnut oil;
  • 1 cl Garlic; minced
  • 1 ts Dried rosemary; crumbled
  • 2 tb Fresh lemon juice;

Slice squash in 1/4 rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through. Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; PRO: 1mg; SOD: 3mg; FAT: 2g;

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