the squash had to be pulled in due to frost , I have a load of immature butternut type and Italian long Lunga de napoli squash they have a very bland flavor at this stage
so fat I have used them - steamed less than exciting - as a soup base ok but less flavorful than using pumpkins - mashed ok but a bit bland - as a zucchini substitute for zucchini bread wonderful but high callorie .
Would love to hear some favorite ways to use up this harvest so I am not making months worth of soup and bread ! Trying to loose weight so I have to watch my quick bread intake
Carol Deppe, in her book Resilient Gardener, dries the immature squash and uses them in soups. If memory serves, she slices them in 1/4 inch slices then puts them in the dehydrator. She says some squash taste better than others when done this way, but it may be worth a try. I'm trying this for the first time this year, haven't had a chance to taste it yet.
that will not help we only have 2 chickens left and they are already getting vegetable scraps .
I am really looking for ways to enjoy these as a main dish or side dish I know there is plenty of fiber and nutrition in them I just was looking for ways to make them more flavorful that did not make them high calorie ( trying to drop some weight before my sons wedding )
Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
posted 3 years ago
Around here, bland tasting fruits and vegetables tend to get chopped or shredded then added to soups, roasts, stir-fries, and casseroles. In small quantities they cause a moment of piqued interest: "Huh? Wonder what that was that I just ate?" But they don't get added in large enough quantities to cause a feeling of dissatisfaction about the meal being bland.
That is a great idea , I can cube and blanch then freeze some and I will shred some for occasional muffins . not used to having so many green ones
Now I am wondering how it would be shredded and mixed into coleslaw . I am also thinking of cooking and pureeing some to cool down some way too hot curry
posted 3 years ago
for others with unripe squash
s I tried the chop blanch and freeze with a few , grated a couple and made pumpkin/zucchini bread with the immature butternut in place of the zucchini ( was delicious ) and tonight breaded some and cooked like eggplant these were great fried like eggplant ,just slightly sweet and crunchy on the out side served plain with roast chicken and some breaded eggplant , still have about 15 to deal with ! may try oven roasted next with some herbs .
I am glad we did not toss them to the chickens , they will have to get by with the ends
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