What is your favorite variety of squash and why?

I grew up on "green spaghetti". The neighbor lady,Mrs. Romano,grew basil in her yard and taught my mom how to make it. Not sure we ever had red spaghetti again after that-we all preferred the green lol.
 
I rarely bother with squash these days.

It's easier and tastier for me to bake a sweet potato and serve it with a little butter, S&P, etc...

If I was set on serving squash I would go with butternut squash, peel, scoop out innards, cut into chunks and simmer in water until tender, drain mash and season. My second choice would be an acorn squash cut in half, scoop out innards, season with S&P, butter and cover each half with foil, bake until tender.
 
Thanks everyone. I found those juice comments interesting as well. I've grown spaghetti squash and love it but two hours later I'm hungry again. I'm definitely going to try the other types of squash mentioned and I'm leaning toward using the maple syrup. The hubby practically drinks the stuff. Mrs. Robinson I am going to try softening it in the microwave.
 
I use zucchini more often, mainly because I have a tortoise and she likes them. I also like butternut, either chopped up and steamed and served with butter and brown sugar and honey, or cooked and smashed into soup. I'd like to try the other squashes, more variety and better nutrition.
 
I like all the squashes mentioned but my currant fave is Kobacha, baked in the oven and served with butter, S & P.

Like most squashes it is mild flavored but a little different....can't describe.

iu


Anyone tried one of these Turban squashes? I haven't but am planning to this year!

iu


iu
 
Ruth n Jersey said:
I'm definitely going to try the other types of squash mentioned and I'm leaning toward using the maple syrup. The hubby practically drinks the stuff.
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The maple syrup definitely sounds delicious, and a good motivator to get others to try it, too!:)

My guess is that it would need to be put on shortly before it's done cooking, or too soon, it might burn?
What is someone's input who has used it for that?
 
Kaila said:
The maple syrup definitely sounds delicious, and a good motivator to get others to try it, too!:)

My guess is that it would need to be put on shortly before it's done cooking, or too soon, it might burn?
What is someone's input who has used it for that?
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I like maple syrup and buy the best, I like it, and it can be used in place of honey if you're a vegan. I'm not a vegan, just a vegetarian, but am now using it instead of honey. Also, it does not get hard like honey, I keep it in the ref to keep it fresh.
 
RadishRose said:
I like all the squashes mentioned but my currant fave is Kobacha, baked in the oven and served with butter, S & P. Like most squashes it is mild flavored but a little different....can't describe. Anyone tried one of these Turban squashes? I haven't but am planning to this year!

iu
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WOW, those turban squashes are so pretty I would hate to have to cut them up. 😢 But, I'm going to give them a try, and all the other squashes. The only ones I've had so far are zucchini, yellow squashes, and butternut.
 
@PVC, they're hard to cut up. I think it was Mrs Robinson who said to microwave for a few to get them soft enough to start a cut.

The Turban looks difficult... going to get my son to hack it before baking.

My Lebanese friends would hollow out summer squash, fry the insides with onions, rice and sometimes ground lamb , spices, then bake them with plum tomatoes. (Koosa). Vegans can leave out the lamb.

DSC03230.jpg


https://tastykitchen.com/recipes/main-courses/lebanese-stuffed-squash-koosa/
 
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I’ve never tried turban squash but they sure look pretty.

I’m a big fan of using natural maple sugar or honey. We purchase ours from the Mennonites and it’s delicious.

Squash can be used to make pies. It’s like a pumpkin substitute. So is sweet potato.
 
Keesha said:
I’ve never tried turban squash but they sure look pretty.

I’m a big fan of using natural maple sugar or honey. We purchase ours from the Mennonites and it’s delicious.

Squash can be used to make pies. It’s like a pumpkin substitute. So is sweet potato.
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Sure thing. Pumpkin is a type of squash.

I've only used brown sugar in baked acorn squash.
 
RadishRose said:
@PVC, they're hard to cut up. I think it was Mrs Robinson who said to microwave for a few to get them soft enough to start a cut.

The Turban looks difficult... going to get my son to hack it before baking.

My Lebanese friends would hollow out summer squash, fry the insides with onions, rice and sometimes ground lamb , spices, then bake them with plum tomatoes. (Koosa). Vegans can leave out the lamb.

DSC03230.jpg


https://tastykitchen.com/recipes/main-courses/lebanese-stuffed-squash-koosa/
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Thanks for the recipe, looks delicious, will try. Whenever I find a recipe that uses ground meat and I simply must try it, I substitute fake grounds from Morningstar. That's how I make my Moussaka.
 
Mrs. Robinson said:
I should mention,be sure to make several cuts in the squash before microwaving to avoid it exploding in your microwave!!
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RadishRose said:
they're hard to cut up. I think it was Mrs Robinson who said to microwave for a few to get them soft enough to start a cut.
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I want to be sure that we all noticed the additional note about using the microwave for this purpose.

I want to try it, too. How many cuts, how deep the slits, and which locations on the squash, are best, to be certain it can vent, and not burst?
 
PVC said:
Thanks for the recipe, looks delicious, will try. Whenever I find a recipe that uses ground meat and I simply must try it, I substitute fake grounds from Morningstar. That's how I make my Moussaka.
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You've made Moussaka? I've only done it twice, with beef intead of the traditional lamb which is very expensive for the large amounts I'd made.

A lot of work I thought, that Bechamel sauce seemed to take forever.
 
PVC said:
Thanks for the recipe, looks delicious, will try. Whenever I find a recipe that uses ground meat and I simply must try it, I substitute fake grounds from Morningstar. That's how I make my Moussaka.
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Moussaka. That’s Greek isn’t it?
I love that stuff.whats it normally made from?
Lamb.yuck. I don’t normally like lamb but I like moussaka. I will try experimenting with Some recipes.

Morningstar sounds interesting.
 
Kaila said:
I want to be sure that we all noticed the additional note about using the microwave for this purpose.

I want to try it, too. How many cuts, how deep the slits, and which locations on the squash, are best, to be certain it can vent, and not burst?
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You don’t want any exploding squashes. 😜
Is squash plural or it is squashes?
That doesn’t sound right. 🧐
 
RadishRose said:
You've made Moussaka? I've only done it twice, with beef intead of the traditional lamb which is very expensive for the large amounts I'd made.

A lot of work I thought, that Bechamel sauce seemed to take forever.
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No more work than making any kind of lasagna, what takes the longest is preparing and roasting the eggplant. My main complaint about the bechamel is having to watch it and stir it or it will burn easily. I just prepare the dish first and then start making the sauce to give it all my attention.

https://www.food.com/recipe/kittencals-greek-moussaka-88804
 
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