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This week’s Secret Ingredient for Friday Foodie Fix is Squash. Winter squash comes in a wide range of varieties. It ranges from as small as your hand to over 100 pounds. Some are long others are round. They all have a similar flavor but the sweetness, flavor intensity, water content and color of the flesh will vary according to type.
Squash will last a long time as long as you don’t cut into it. Once cut you should refrigerate it and use it within a day before it starts to go rancid.
We are not big squash eaters around here. I’ve only really eaten it once in a New Mexican Stew recipe I made from Karina Allrich. It was really good but I didn’t venture out any further with winter squash. So I thought I would make it this week’s ingredient and you could share recipes you think I should try.
We did receive a lot of butternut squash in our CSA. I’m going to roast some and add it to a mushroom penne pasta for my vegetarian son for Thanksgiving. Hope that will work out. I can’t wait to see your ideas!
Next week’s Secret Ingredient is …………..Turkey!
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We love squash! I don’t think I have tasted one that I don’t like. My fav way to eat them is roasting them.
Have a great weekend!
Hi Diane,
Sorry to be off topic for this post, but I just wanted to say that if you do come up with a gluten-free version of the Za’atar flatbread, send me the link and I’d love to add it to my post! I love the Za’atar, if you like Sumac I bet you would like it. Did you know othat Bill Penzey is a brother of the woman who owns The Spice House, so I think they have a lot of the same products.
I’m sorry that my recipe has cheese, otherwise I think you would like it. I like looking at all the varieties of squash at the store. What other food comes in so many shapes, sizes and colors?
Kim- Wow, ok I’ll have to give them a try. Squash fries sound interesting. Thanks for sharing.
Linda- Oh I love cheese, it just doesn’t love me as much. I totally forgot about spaghetti squash. Now that I’ve eaten many ways. I just never counted it since the taste is so mild. Squash can be fun! Thank you for sharing.
Kalyn- I love the recipes you share on your blog. It really gets me thinking. Interesting that brother and sister own different spice companies. A little sybil rivalry going on? I’m going to use a bread mix I have for the flatbread and see how that goes. I do like sumac which is why I purchased that Zatar from Penzeys in the first place. I just totally forgot about it. I’m so glad you reminded me to even look for it. I’ll have to have it for lunch!
Mmm I love squash!!! I seriously never get tired of it in the winter, and they are so many great ways to serve it! I keep trying to look for new varieties to try.
I don’t think my comment made it in, so I will try again!
I was just excited that I timed my squash post so well with the FFF this week! A first for me.
I’ve made lots with squash … just don’t have any posts or pics of the dishes.
Looks like you have a good turnout. Be sure to check out Kelly’s (The Spunky Coconut) Butternut Lasagna. I think she’s on vacation or I’d ask her to include it here. Maybe she can link it when she gets back. The reason I mention it for you, Diane, is that it’s gf/cf and gets rave reviews.
Shirley
The best squash I ever had was calabaza squash in Argentina. They made the most amazing squash pies there, and you could buy them anywhere! I’ve never been able to find a calabaza squash in the grocery stores near me that didn’t look like it had already gone bad though.
Jenn- Thanks, I’ll keep cooking and see what hits home.
Alisa- Thanks for sharing. So glad could join in Friday Foodie Fix. Remember, you can always go back to past secret ingredients and add in the link. I’ll be doing a review again very soon.
Shirley- Squash Lasagna! I’ve never heard of such a thing. I’ll have to check that out. Thanks for the tip.
Iris- Sounds interesting. Sounds like you’re on a hunt. Good luck in finding that. I’ll make sure to grab one if I see it. Thanks for the tip.
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