Comments on: longtime companions: good-keeper squash

By: Christine

Christine — Mon, 22 Sep 2008 16:14:07 +0000

I don’t have any fancy recipes (but I sure am gonna try Nigella’s pumpkin/rice recipe!) — but I can share a simple one. I never much liked squash made with the typical sweet brown sugar or maple syrup, so I started making a savory version. Just brush the cut half with olive oil and sprinkle with lots and lots of fresh ground pepper, and/or seasonings like sage or thyme or poultry seasoning (or other savory mixes). Maybe a bit of coarse salt. Roast in a 400-degree oven until soft (doesn’t seem to matter whether I do it cut side up or down). My husband (the man who doesn’t like pumpkin pie or typical sweet potato dishes) now loves squash made this way.

By: margaret

margaret — Mon, 22 Sep 2008 11:27:48 +0000

Welcome, Joyce. I haven't heard of such a thing, and I think it's because zucchini doesn't have the high sugar content and is very watery compared to pear, apple or even good-quality pumpkin/winter squash...not sure it would qualify to make a good "butter." But now of course you have me thinking! I use mine up by making lots of soup, cubing up the zukes (peeling if they are large because the peel might be bitter). The recipe I linked to from my friend Sara Kate's thekitchn blog for a zucchini soup is a possibility, or as I say my "soup base" that I also call Tomato Junk. Find them both in this post. Looking through my blog and Deb's (Dinner Tonight) on our zuke-cuke week of Food Fest awhile back might also help. Again, dig into the comments, especially on Deb's post that week (linked to at the end of mine).

By: Joyce

Joyce — Mon, 22 Sep 2008 07:13:22 +0000

I have heard of apple butter and pumpkin butter, but has anyone ever made zucchini butter? If so, I would really, really like that recipe.