Pumpkin and Squash

[brag]

How do you like your pumpkin and other squash prepared for a meal? What are the nutritional values of these foods?

[Babygirl]

I don't really like either but will eat a little with the rest of food when I go to Hindu weddings etc. :)

The only way I ever used it in cooking was to grate some and add it in corn soup.

I tasted pumpkin soup already...it was tasty. I guess it's all in the preparation. :mrgreen:

[Falcon]

How yuh leave marrow out this discussion...........had some marrow and roti this week........Maaaaaaan!!!!!!! :mrgreen:

[brag]

Is marrow that large or oversized zucchini? Is marrow a gourd, and are gourds from the squash family of vegetables? I am surprised that you like "gooze" Falcon.

[Falcon]

I guess it must belong to that squash family.....it is magnificent!! :)

[kayt]

I like chinese pumkin/butternut squash the best. Pumpkins fall into the yellow vegetables group, rich in vatamin A. It's great in soups, steamed and mashed with a little black pepper, in cakes it taste a bit like carrot cake, brushed with oil and roasted or even as a pumpkin milkshake, or even added to your calalloo blend.

To be used for making a cake it must be boiled/steamed first, mashed and blended into a cake mixture the same way as you'd treat banana for banana cake. The cooked pumpkin can also be used instead of bananas to make fritters sweet or savory.

It also needs to be cooked first before you use it to make a milkshake with mixed spice and or vanilla added to the milk and pumpkin mix, sweetened to taste of course. The chinese do just squeeze out the juice as a drink just like you can see with plain carrot juice.

Stuffed marrows make a nice savoury meal. I like to cut the marrows lengthways scoop out the insides brush the shell with olive oil. It is roasted a few minutes until I've added a cooked mixture of mincemeat, onions and the scooped out flesh as stuffing. The whole lot goes into the oven to cook. vegetarian can try stuffing with stewed brown lentils and onions to the scooped out marrow flesh.

[brag]

I enjoy pumpkin soup and pumkin as a vegetable. I love it mashed and also stir fried with all the regular Indian seasonings, and sometimes unpeeled for crunch. There are some people who have pumpkin soup everyday. I remember a forumite saying his grandmother makes pumpkin soup everyday. The people of Uraguay and Paraguay have pumpkin soup/tea every day as an counteracting agent or alkaline to prevent gout.

[Aloha]

I think all vegatables are delicious, and more so when they are steamed.
even pumpkin and squash baked with butter. :D

[brag]

I agree.

[Jenny]

Love pumpkin and squash in every way....I make squash muffins. And instead of a white sauce for lasagne, I make a pumpkin sauce to bake it een....its lovely and v.healthy :)

[sapodila]

I could eat pumpkin or squash everyday in every which way.............even pumpkin punch too :D I am too tired to write recipes now, but a nice fritter made of pumpkin is a treat anytime.

Falcon talking bout 'lowkie' or wat! :?

[Falcon]

I could eat pumpkin or squash everyday in every which way.............even pumpkin punch too :D I am too tired to write recipes now, but a nice fritter made of pumpkin is a treat anytime.

Falcon talking bout 'lowkie' or wat! :?

don't know much about lowkie but that girl serenity have you all recipe'd' out!

[travelbug]

Both! I like pumpkin Trini style. Butternut squash, peel, cube, add very little salt, olive oil and broil for about 30-40 mins. The natural sugars caramelizes the outside, so it's sweet and savoury!

[sapodila]

I could eat pumpkin or squash everyday in every which way.............even pumpkin punch too :D I am too tired to write recipes now, but a nice fritter made of pumpkin is a treat anytime.

Falcon talking bout 'lowkie' or wat! :?

don't know much about lowkie but that girl serenity have you all recipe'd' out!


She should come in and start posting some pumpkin recipes soon. ..........ah heck! she hate pumpkin anyways!

[Jenny]

I roast the squash in its skin drizzled with olive oil and sprinkle of sea salt and geera seeds.
Takes about 30 mins cause i like it mushy....

Goes well with roast chicken or pork....mmm

[brag]

Today I tried cooking my pumpkin in my dahl and then decided to add some cauliflower florets. I mashed it all up with a potato masher to make it more like a soupy dahl. Well what do you know, it came out real delicious. So I had it over puffed rice.

[Jenny]

I accidently added mint to my pumpkin soup last night instead of parsley and it was the best accident ever! It had just a hint of that mint flavour after that warm mouthful of sweet pumpkin. Lovely....

Someone mentioned Marrow, so I tried roasting marrow....dont think I did it justice. I didnt really like the flavour.

[brag]

Sliced marrow, cauliflower florets and chopped tomatoes cooked in their own juices over very low heat with a slight touch of your favorite spices and oils may produce great results.

[Big-Toe]

Dis is something i really can't stand & when I go by relations I say NO I dont want but de ting still find its way onto my plate its like when dey hear de word NO dey think it mean YES. I must say though when dey make sweet patato pudding & dey add dat Pumpkin it does taste nice.