Squash in Egypt

Im trying to make a turkey dinner with squash as a side dish and I don’t know how to cut up the squash to steam it. I know it should be in chunks but how far from the rind do you cut and how much of the soft part do you remove?

Most any type of hard winter squash(not spaghetti squash though) Can be split in half, scooped out and roasted in the oven with butter, honey, maple syrup, olive oil, herbs and seasonings. They can be peeled, cut into chunks and roasted with oliveoil and herbs, steamed, boiled and mashed. Can also be split and scooped out and filled with italian sausage or meatloaf mixture and roasted. If you’re cutting it up to steam it, just peel the skin off it and remove the seeds and membrane before cutting it into chunks to steam. Some types don’t steam well and just turn to mush.

I planted a squash plant that i got from kmart as a seed. Know i do not remember what type it is. how do i tell when to pick it? the squash are green and they had yellow flowers that fell of them. when they die, they turn yello. Know a lot of them are dying. Do i pick them or is it time to pick them
I do not know. It does not look like zuchini.

Is it zuchini?

I’m going out of town and would like to freeze some squash. How can you do this and how would they taste later? Thanks for any suggestions.
We love pan saute’ squash with onions and a small amount of butter. Was wondering if frozen squash would do well frozen, thawed and cooked this way?

It all depends on what you are planning to do with the squash.
If you are going to mash it in the future for pies and such, the best that I found is to, cut it into pieces, boil until the skins are soft and peel off the skins. The squash will be mushy, I measure the exact amount I need into freezer bags and freeze. If you are not planning to use mashed, then I just peel the skin off, cut it into chunks and freeze uncooked. Both have worked great for me. I usually do pumpkins for pies in the winter. One summer I froze enough to make over 200 pies! Could have made enough for our entire community for Christmas! LOL
Good Luck

I have a butternut squash tart recipe, but would like to add some chicken to it. I’m not very culinary aware so any advice would be helpful. The summerised recipe is as follows, but not sure whether chicken is even appropriate?

Caramelised onion and Butternut Squash Tart

4 teaspns olive oil
3 yellow onions, thinly sliced
salt and freshly ground black pepper
1/4 cup white wine
1 teaspn chopped fresh rosemay or thyme
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch dice
Wholewheat pie crust

Add onions to oil and sprinkle with 1/2 teaspn salt. When onions are done add 2 tablespns wine. Cook until most of the moisture has gone. Season to taste.
Steam the squash over boiling water until tender.
Prehead oven to 375F.
Spoon onions into center of crust and sprinkle squash evenly over onions. Fold edge of crust over filling. Bake 25 minutes.

Sure I would use chicken breast slice thin and fan it out over the top of the tart.

My neighbors gave me a beautiful yellow squash, but I have never cooked with or even eaten very much squash. I don’t want to let it go to waste like most of my other veggies. I am a very beginner chef and I want to find the easiest thing I can do with it. Would sauteing slices in butter be good? Please help me!

They’re good microwaved, too. Cut the squash into ¼ inch slices. Arrange in a microwave baking dish. Add three
tablespoons of water; cover. Cook at full power 4 to 7 minutes or until tender, stirring halfway through.

If you don’t mind the calories and fat, you can add 3 tablespoons of butter when you add the water.

I found that you can do this with spaghetti squash. You pierce the skin with fork several times, add 2c water and cook on low for 8-9 hours. I am not very strong and want to try this with other kinds of squash.

I’ve used my Slow Cook Crock-pot only for several times but carrots, potatoes, etc. get very Soft the Longer its cooked. It seems to me that you only have to cut the squash if it doesn’t fit into the pot. On how long you cook them will depend on how Soft you want the squash to be. The Longer Cook time, will result in a Softer Squash.

Squash bugs have officially taken over and destroyed my winter and summer squash for the second year in a row. They are an absolute infestation (I am talking thousands). What steps can we take to ensure we don’t have the same problem next year?
We have chickens, and they are great…but they want nothing to do with the squash bugs.

If the infestation is that bad, don’t plant squash or any related plants (cucumber, melon, etc) in the area for 1 to 2 years.

Use the opportunity to try something new — like growing garlic, onions, or beans.

Alternatively, you can try spraying early and often with a Rotenone-Pyrethrin blend.

My friend moved to a new house over the winter, and some vegetable plants came up in the spring. Most are identifiable, but one is a squash, with the hard, or large button type thingy on one end. Sort of looks like an acorn. They are yellow right now, and some are quite large. What type of squash is this?

Hubbard squashes are about 18" long with points on either end, and weigh about 12#. Itsounds to me like what they are are turkish turbans. But neither of those are perennial. Take one to a garden center and ask.

The seeds were originally plucked out of a Delicata Squash a few weeks back, dumped as a cluster into a smallish pot and watered regularly. Now, there are at least 6-8 green sprouts breaking the surface – a couple reaching about 2-inches high so far. Just curious about how to extract them carefully to re-plant and space apart better and when I should do so.
I’m in California, fyi.

They aren’t going to grow, unless you’re in maybe south Florida ot south Texas or So Cal. It’s winter. Too cold., ot enough sun.

However, the correct thing to do is to thin the plants to maybe three and don’t try to save any. Just pinch the babys and leave the rest. It damages the baby roots and sets teh plnat back. not worth it. Plant the entire hill in one bunch.

I have had this butternut squash sitting on my counter for, I don’t how long. Its still hard and doesn’t show any signs of going bad on the outside but I would hate to cut it open and have it stink up my kitchen. Does anyone know how long butternut squash are good for?
What are some signs to look for if it is going bad?

if kept in a cool dry place, they will keep all winter. that is why they have that hard dry surface. Do not drop or bruise your squash but do check regularly so if it does start to get soft, you can go ahead and use it before it goes bad.

I recently got some yellow squash from a friend who has a garden. It is very large, very yellow, almost orange and has bumps on it. Doesn’t seem small slick and yellow like the sore bought, seems like it is over mature. Will it still cook the same. I love making fried squash and baked squash casserole…just wondering if this squash will taste good if it is over mature?
please help settle this..some say it will taste better others say it will not.

It is over-ripe. You can still fry it but it will not taste as good or have the same tender taste. I pick our squash when it is still small to medium & has the slick feel to it. The young squash is a lot more tender. If you have large over-ripe squash then you may want to remove the seeds instead of just slicing it like you would if it was smaller. If it is too tough to peel then you may want to just toss it.

What is the difference between squash and zuccini?
Are they the same? or any difference in color or flavor? And what is "zuccini squash"?

The difference is actually between summer squash and winter squash. Zucchini and yellow squash are the most prevalent summer squashes and look and taste very similar-only the color differs.
Winter squash comes in many varieties such as butternut, acorn, hubbard and pumpkin. These squashes have a tough skin and take longer to cook.
All squash is tasty and nutritious.

I have never had a garden before and I’m excited to eat out of it. After my squash starts to bloom how long before i get squash?

When the flower starts to dry up the squash will start growing, depending on how much you water usually 5-10 days

I like butternut squashes but I find peeling them hard work. What I do is I cut a butternut squash into chunks first and then remove the skin using a fruit knife. This is easier than peeling the skin of a whole butternut squash but still it takes time and much effort. Is there a better way to do it? Will it be easier if I steam a whole butternut squash first and then remove the skin?

I bake mine skin and all in brown sugar and butter on 350 degrees for about 20 or 30 minutes. Then you don’t even have to peel it the skin is edible or if you do want to peel it it comes right off.
Good luck!

I asked about 20 people in my highschool if they would pay about $10 each for a few squash courts in the school and they all said yes. I was planning to set up a fund-raiser but how much would a squash court be along with equipment?

Am the General Secretary of the Lagos Public Service Club’ Squash Section.
The average amount required for an open squash court is about $75,000.
You have to purchase your racket, bag ,ball , hand/head band, T-shirt, Nicker will cost less than $60
A glass band court will cost about $100,000

Ade Adesokan
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