You can use pumpkin and winter squash interchangably in recipes to change things up a bit and enjoy the whole harvest. Sugar pumpkins, butternut, acorn and hubbard squashes are some of my favorites. Here’s how I like to serve them.
Roasted Butternut Squash Soup
Spicy Squash Soup with Kielbasa and Corn
Spicy Sea Scallops and Pumpkin Pasta
Twice-Baked Butternut Squash
Butternut Squash Walnut Bread
Butternut Squash or Pumpkin Cheesecake
Butternut Squash Pie
And don’t forget crafts!
Santa Gourds (Just remember to keep them so you can paint them!)
This afternoon, I finished the first round of planting in our vegetable garden. I started by ripping out the green bean plants that didn’t make it throught last week’s blustery, cold, rainy weather. Their stems were all bent, so I replanted with seeds. I think the main problem was that I started them indoors too early, and they were all stem and no root. Here’s the rest of the stuff I planted:
- 3 hills of Northern pickling cucumbers
- 3 hills of heirloom yellow crookneck squash
- 3 hills of golden bush squash (more yellow summer squash… I don’t like green enough to grow it)
- 2 hills of Waltham butternut squash
- 2 hills of spaghetti squash
- 2 hills of heirloom small sugar pumpkins
- 2 hills of Hokkaido Stella Blue squash (which are slate blue pumpkin-looking squash with orange flesh)
Each hill had between 4-6 seeds, which will be thinned to the strongest 2. I’m excited to see them come up! Some of the carrots are up, but I’m still waiting on the parsley and chives to make their appearance.
And then there are the tomatoes… I need a re-do, I think. The last week was so windy that they just didn’t make it. Fortunately, I had way too many seedlings and decided to keep them indoors “just in case…” Well, just in case is here… So tomorrow I’m going to replant. I should have taken the unsolicited advice I got from coworkers and waited until Memorial Day to plant them. Oh well, live and learn.
Garlic Lemon Roasted Chicken
- 4-5 lb whole chicken
- olive oil
- salt and pepper
- 1 lemon
- 1 head of garlic
Place the chicken in a Dutch oven or roasting pan. Remove giblets and tuck wings under the breast. Pour a few tablespoons of olive oil onto the chicken, and sprinkle it with salt and pepper. Slice the lemon and garlic head in half. Stuff half of the garlic head into the cavity. Squeeze half the lemon juice over the outside of the chicken, then stuff the lemon half into the cavity. Stuff the other half of the garlic head into the cavity. Squeeze the other half of the lemon juice into the cavity, and stuff the lemon into the cavity. Massage the lemon juice, olive oil, salt and pepper into the skin. Bake at 375 F for about 1 1/2 hours, basting occasionally, until the juices run clear. Let the chicken rest for 10-15 minutes before carving to redistribute the juices.
I’m making boiled red potatoes and sauteed yellow squash to go with this chicken. This squash recipe is my go-to in the summer when I’m sick of plain old boiled squash. It’s good with yellow or green squash.
Sauteed Summer Squash
- 3 yellow or green squash (or a mix)
- 1 garlic clove, finely minced
- 1 tsp olive oil
- salt and pepper to taste
Shred the squash using a box grater. Saute the garlic and squash in the oil in a large pan. The squash will release a lot of liquid, so continue cooking until it’s mostly gone. (You can drain it if you don’t want to wait that long.) It will take 10-15 minutes. Add salt and pepper to taste. You can add parmesan cheese if you like, like Ed’s mom Marie does. It’s good with or without the cheese. Serves 2 hungry squash-eaters.