How to cook a squash…

We sell a fantastic variety of squashes in the Farm Shop and the most common question we are asked is ‘how do I cook them?’  So we asked Sarah for some help!

Sarah’s Squash Tips

 

Acorn Squash

Acorn Squash

Acorn squash

Sarah says:  “An unsung hero of the squash family!”

How to cook:  This squash can be baked, steamed, mashed or sautéed…

Recipe:  Acorn squash stuffed with pancetta, cranberry, sprouts & chestnuts. Topped with Binham Blue cheese. 

Half the acorn squash and scoop out the middle. Place flat on greaseproof paper. Put in a hot oven at 180c for around 20-25 mins, depending on size. Cook until tender.

At the same time, prepare another tray lined with greaseproof paper and cut your sprouts into wedges, add the chestnuts and your pancetta. Toss all this in a little olive oil and freshly chopped rosemary. Cook for around 15-20 mins. Once cooked throw in some dried cranberries.

Stuff the cooked squash with the sprout and pancetta mixture and place a nice slice of Binham blue cheese on the top.  Place under the grill until melting. Serve and enjoy by a nice log fire 🙂

For a veggie option (perhaps for Christmas lunch) you could leave out the pancetta.

 

spaghetti squash

Spaghetti Squash

Spaghetti Squash

Sarah says:  “It’s like no other squash it’s very special!”

How to cook:  Bake and the fluffy insides turn to spaghetti noodles!

Recipe:  Baked Spaghetti Squash with Venison Meatballs

Chop an onion, carrot, stick of celery and finely chop 1-2 garlic cloves.   Heat some olive oil in a pan, fry off the chopped ingredients until tender. Place to one side.

Grate a fresh beetroot and soak some dried mushrooms in hot water.

Once the mushrooms are nice and soft, chop finely and add to the grated beetroot and about 2lbs of minced venison. Crush 1-2 cream crackers until they resemble bread crumbs. Add this to the mix and season with salt and pepper. Roll into meatballs and pop in the fridge to firm up.

Meanwhile add a bottle of passata and the juice from the soaked mushrooms into the cooked onions and garlic etc. Bring to the boil and then add in the venison meatballs.  Pop into the oven to gently cook until the meatballs are a little brown and cooked through.

When the squash is cooked gently tease out the spaghetti noodles with a fork. Toss in Parmesan salt and pepper.

Chop up some fresh basil add to the meatballs and sauce. Serve over the spaghetti noodles. Enjoy!

Cooks tip… The grated beetroot will keep the venison nice and moist!

 

Pumpkin

Pumpkin

Pumpkin

Sarah says:  “See my simple pumpkin pie recipe on our blog!”

How to cook:  roast or bake in the oven

Recipe:  A couple of treats to make it more glamorous….

Why not make some pumpkin brittle or a nicely spiced caramel sauce to pour over as soon as it comes out of the oven yum!

Or you could cheat and buy some locally made brittle and alder tree toffee apple icecream. I promise we won’t tell! 🙂

 

 

Turks Turban Squash

Turks Turban

Turks Turban 

Sarah says:  “Beautiful and rich, an autumnal must!”

How to cook:  Lovely roasted

Recipe:  Baked Turks Turban

Heat oven to 150C/130C fan/gas 2. Cut the lid off the squash and scoop out seeds and strands. Place on a baking tray.

Meanwhile, heat 300ml of double cream, 150ml of milk, 3 garlic cloves and a handful of thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in about 50g of Parmesan. Replace the lid.

Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and some more Parmesan, then bake for another 15 mins, until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread.

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