Best way to get the "meat" out of a squash? And is the skin edible?!


Question: Best way to get the "meat" out of a squash!? And is the skin edible!?
I made a butternut squash bisque and roasted the remainder!. I had a hard time getting the squash out of there! I noticed that when I roasted part of it, the skin got soft!. I hear that squash skins are edible!.
I actually have a few questions, but the first is most important!.

What's the best way to get the meat out, next time!?

Are all squash family seeds edible like Pumpkin!?

If the skins are edible, how are they usually prepared!? Wikepedia says people eat pumpkin skins, is why I ask!.!.!.Www@FoodAQ@Com


Answers:
I typically do not eat the skins!. I find them too leathery on winter squash!. I just roast, microwave until done and scoop out the flesh with a spoon!. With spaghetti squash, I scrape it out with a fork instead of a spoon!.

Seeds can be eaten but must be dried and roasted!.Www@FoodAQ@Com

Cut squash in half or pieces if large!. Scoop out the seeds!.
Bake in 300F oven until soft!. Seeds can be roasted too!.
Then scoop the flesh out of the shell with a heavy spoon!.
Skins can be eaten, but many are tough!.
You can also boil pieces in water & finish in the oven!.
I put butter & brown sugar in hollow for last 10 minutes!.Www@FoodAQ@Com

the squash cooked in the skin should have simply spooned out so maybe you needed to roast it longer!. next time, cover with foil so it steams a bit!. I quarter mine and nuke them with butter and brown sugar all the time and I just spoon out the flesh!. MMMMMM, now I want one!!Www@FoodAQ@Com

You can just peel the outside and then cut it up and remove the seeds!. if you are making soup!.



Butternut Squash Bisque
1 small squash (1 pound) peeled, cut up and
seeded or 1 (10 ounce) package frozen squash
2 tart apples, peeled, cored and coarsely chopped
1 medium yellow onion, peeled and coarsely chopped
1 pinch rosemary
1 pinch marjoram
4 cups chicken broth
2 thick slices French bread, trimmed and cubed
Salt and ground pepper
2 egg yolks
1/4 cup heavy cream

Combine all ingredients, except yolks and cream, in a large saucepan!. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes!.

Purée the vegetables, a small amount at a time!. Beat yolks and cream together!. Beat in a little of the hot soup!. Combine the vegetables and cream mixture!. Bring to a boil, but DO NOT boil!. Garnish with additional diced apples!.

Serves 6!.





Baked Spiced Butternut Squash With Apples And Maple Syrup

1/4 cup butter
3/4 cup maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squash
--peeled, halved lengthwise, seeded,
cut crosswise into 1/3-inch thick slices
4 large Granny Smith apple
--peeled, halved, cored, cut in 1/4" slice

-Preheat oven to 400 degrees!. Butter 13x9x2" glass baking dish!. Stir in butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts!. Increase heat and boil until mixture is slightly reduced, about 5 minutes!. Remove from heat; whisk in cinnamon, allspice and salt!.

-Arrange 1/3 of squash slices in prepared dish!. top with half of apple slices, and the 1/3 of squash slices!. Arrange remaining slices of squash and apple atop, alternating squash and apples slices and overlapping slightly!. Sprinkle lightly with salt and pepper!. Pour maple syrup mixture over!. Cover baking dish tightly with foil!.

-Bake casserole until squash is almost tender, about 590 minutes!. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer!. (Can be made 1 day ahead!. Cover with foil and refrigerate!. Rewarm, covered, in 350 degree oven about 25 minutes, or microwave on high about 8 minutes!.) Spoon syrup from dish over vegetables and serve!.





BUTTERNUT SQUASH


1 butternut squash
1/4 cup butter or margerine
1/4 tsp!. salt
1 Tbsp!. brown sugar
6 medium apples, cored and sliced
1 1/2 Tbsp!. shortening
1/4 cup sugar
3 cups or Corn Flakes cereal, crushed
1/2 cups pecans, chopped
2 Tbsp!. butter, melted
1/2 cup brown sugar

Halve the squash and scrape out seeds!. Bake upside down at 300°F until tender!. Scrape out pulp, add the butter, salt and brown sugar!. Mash until smooth!.

Heat shortening in skillet!. Add the apples, sprinkle with sugar, cover and simmer on low until tender!. Spoon these into the butternut shells!. Cover with squash mixture!.

To prepare the topping, combine corn flakes, pecans, butter and sugar!. Spoon on top of the squash!. Bake at 350°F for about 15 minutes or until lightly browned!.

This is a great dish for Thanksgiving, also!. I have even done away with the shortening step and just cooked the apples in a small saucepan with a bit of water and cinnamon/sugar until tender!. Still comes out great!!Www@FoodAQ@Com





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