Ways with squash
When you think of autumn, one vegetable comes to mind: the squash. Part of the gourd family, they’re a colourful, versatile family with lots of uses. Today, we’ll look at five types of squash, ways to prepare them, and some recipes to rustle up in the kitchen.
1. Butternut squash
This vine-growing squash has orange flesh and a beige-coloured firm skin. It’s easy enough to prepare – just peel it like you would a potato, scoop out the seeds, and dice. Butternut squash is most commonly roasted, cooked as wedges with plenty of salt and pepper, or added to curries. It’s got a slightly sweet, nutty taste, so it pairs wonderfully with root vegetables like carrot.
2. Spaghetti squash
This one is beloved by vegetarians and vegans, as it has a meatier texture. It’s generally yellow in colour and its flesh is quite stringy, which is where it gets its name. Many people choose to stuff their spaghetti squash, such as with risotto, then roast in the oven and serve it straight out of its skin (though you could do this with just about any squash variety).
3. Pumpkin
It wouldn’t be October without a nod to the pumpkin. With thick, firm skin, you’ll have to remove the top of the pumpkin to get at the insides. Pumpkin is often made into muffins, tarts and other sweet treats, but it also makes a delicious and hearty soup.
Even among pumpkins themselves, there are different types – and not all of them are edible. Ones that are fantastic to cook include the Blue Prince, which still has orange flesh despite its silvery skin, and the traditional orange pumpkin – typically called the Jack O’Lantern.
Here’s a quick-and-easy recipe, a favourite of ours: pumpkin and ginger loaf.
Pumpkin and ginger loaf
Ingredients
250g grated pumpkin
175ml oil
140ml honey
100g brown sugar
1 beaten egg
350g self-raising flour
Tbsp grated ginger
Method
- Pop a parchment tin liner into a loaf tin and stick your oven on 180C.
- Mix your wet ingredients together, including the pumpkin flesh. Then, combine with the dry – making sure you sift the flour to help the cake rise.
- Tip into your tin, then bake for around 1 hour. It should be golden and firm when cooked.
- After cooling, serve with your favourite hot drink or serve warm with custard for a hearty pudding.
4. Courgette (zucchini)
You might be surprised to hear this one is part of the squash family. One of the most modern takes on courgette is to make it into ‘spaghetti’ with a spiraliser tool (for ‘courgetti spaghetti’). A great low-carb take on pasta, just load it with your favourite sauce and cheese for a healthier spin on a bolognese.
Courgette is also a great ingredient in home baking. It’s brilliant with the sharp zing of orange or lime in a cream cheese-topped cake, or you can make a more fragrant pudding by pairing with lemon and thyme. And let’s not forget courgette and chocolate cake – a rich, moist and decadent spin that has to be tasted to be believed.
On our ready-to-go private dining menu, we’ve created a delicious ratatouille full of beautifully cooked vegetables, including courgette. Take a look here. Or, why not explore one of our clients’ favourite dishes: Spaghetti with Shrimps, Tomato & Parsley. Swap out the pasta for courgetti, and you’ve got a modern twist on a classic Mediterranean meal that will wow your party!
5. Aubergine (eggplant)
Technically, aubergine isn’t a squash – but it’s often grouped with them. You can check out our recipe here for Aubergine Parmigiana, an Italian dish that layers sliced aubergine between lashings of tomato sauce and thickly grated cheese, or try it stuffed and roasted. We can even walk you through the steps on our YouTube channel – with plenty more recipe inspiration to try.
Preparation and cooking
Outside of our recipes, there are lots of simple ways to serve your squash, including:
- Roasted: Halve, deseed and dress with oil. Roast for around 30 minutes. You can then remove the flesh and mix with other ingredients, or just eat on its own.
- Steamed: Peel, halve, deseed and dice. Pop in a steamer for around 10 minutes. This is a great way to prepare squash for mashing.
- Microwaved: Yes, you can microwave squash! Halve, deseed and cover with clingfilm. Each half needs around 10 minutes. You can also cube it first, then zap for just 5 minutes (though you’ll need to pop it in a bowl with a few spoons of water).
Tricks and treats
Wondering what to do with your leftovers? Here are some great ideas:
- Some squash seeds, like pumpkin, can be eaten. Toast in the oven by drizzling with oil and cooking for around 45 minutes at 160C. Don’t forget the seasoning!
- You can also keep the ‘shell’ of your squash for composting in the garden, or chopping up and turning into a bird (or even squirrel) feeder. Old pumpkins can be eaten by cats and dogs, but do check your vet’s recommendation first. Be warned, though – if you leave your seeds intact for composting, you might well have a crop of pumpkins the following year!
- Finally, if you haven’t yet carved your pumpkin, remove the insides and use it as a temporary planter.
And finally…
If you’re planning a party and want to make the best use of seasonal produce, why not give our talented chefs a call? From classic soups to showstopping main courses and outrageously tasty puddings, all our menus are lovingly put together – and every dish is beautifully prepared for you and your guests.
