I have a small pumpkin and a small squash; they are still in perfect condition. I use them for Thanksgiving table decorating. Now I would like to use eat them. Is there a recipe I could use together or even separate?
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If they are more than a couple of months old, I would discard them. You could use them together or separately. I like to cut them in chunks, drizzle with olive oil and salt, and roast at 400 degrees F until a fork pierces easily.
Cut them open and smell them first to make sure they are still good. My experience with most of the pumpkin and squash sold around the holidays are they are bland or not tasty as they are breed to be decorative, not eaten.
It they are mushy, smell weird, or have brown spots, ditch them.
Many farmers like them to feed their pigs. Deer seem to like them also.
If you want to try to roast them (provided they are good) cut them into moon sliver slices , add a pat of butter and table spoon of brown sugar and, roast in the oven at 400 until they're soft...can be up to 45-50 minutes. I like mine with Maple syrup added after baking. Yum!!
Thank I gave them to the deers they are a lot so I hope they share.
If theyre just from last week's holiday and firm, totally ok. I'm cooking mine today :)
peel and remove seed,add squash toother vegetables for vegetable soup. Cook with the vegetables, add seasoning and then to make soup creamy with the squash, put through blender and continue cooking after you pour it back. It is a favorite in our household
peel and remove seeds from squash and pumpkin, easier if you steam the two for a few minutes.
Add other vegetables, onion, celery, carrots, brocalli, tomatoes, peas, corn, etc. bring to boil, turn down and cook for twenty minutes. Remove from heat. ladel into Blender. I do half of the vegetables, add back to the remaining vegetables, add spices of choice, and continue cooking for about fifteen more minutes. Serve with a dollop of sour cream topping.
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