THE SQUASH // elspeth

I got so taken up in the photos of it—this beastly, un-named squash!—that I forgot to photograph the pie. It took me almost an hour to process the squash—Alex helped me hack in, then I had carve and seed and peel and cube. Finally, I steamed and pureed.

It made enough for two pies, a soup, and several sides of squash with butter and maple syrup. We made toasted seeds, too. I've got three more to carve up.

So today, here's some winter squash inspiration from around the web:

—Anna's making a variation on this Stuffed Squash with Moroccan Spiced Lamb using small winter squash in place of the zapallitos,

—I have my eye on this handsome Winter Kabocha Squash Pie from the Beekman 1802 Heirloom Dessert Cookbook,

—We like the looks of this Roasted Squash, Chile, and Mozzarella Salad from Liz's favorite blog, 101cookbooks.com,

—And last but not least, here's an interesting piece in Edible Cape Cod from Veronica Worthington on storing winter squash.

Check out our Pinterest page for more!


Anonymous said...

Speaking as one who was lucky enough to partake of this squash, I can tell you it was DELICIOUS! ~Liz

Anonymous said...

Next squash - cut in half around wide part of middle. Scoop out seeds and strings, place cut side down on baking sheet and bake at 350 for about an hour until it collapses in on itself. Remove from oven, let cool and meat will just spoon out for you to puree. Taste will be toasty and delicious.

Anonymous said...

Hi Elspeth,
It's a Long Island cheese pumpkin. And I agree with the second poster about how to roast it -- that's what I did for our pumpkin pie and muffins.
Best wishes, Dorian Greenbaum

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