Winter Squashes

I couldn’t resist.
The farm shop had a display of squashes just picked from their fields. I like squash – but many I have not eaten, including a couple here.The whole selection was very cheap and will last forever.
Watch this space for taste comparisons.
Squashes are:
Turban: (top middle)
Sunspot: (top right) – a type of Japanese onion squash
Carnival: (top left)
Butternut: (middle)
Crown Prince: (front left)
Gem:(front right)
Butternut squash is a ubiquitous squash and for a good reason – it is very versatile and easy to cook. It has all the taste characteristics of winter squash, sweet and buttery. You can use it in soups, purees, or roasted. Here I have used mine in a thick sauce-come-soup. https://www.whatdadcooked.com/recipe/halibut-spicy-butternut-squash-soup
My sunspot was brilliant in this casserole. I had learned that this squash has the flavour of chestnuts (see my story at the recipe link below). I therefore thought that sausages (which happened to be in the fridge) would be a good flavour combination. Another really successful meal from my winter squash collection. https://www.whatdadcooked.com/recipe/squash-and-sausage-casserole
This was also a success. I don’t know why Italian choose to put pumpkin in ravioli. There is so much effort involved in real ravioli one might expect something more exclusive. But this works and is a great vegetarian starter or main. https://www.whatdadcooked.com/recipe/squash-and-ricotta-ravioli
Okay, okay – I admit it. I left my squashes too long. Sorry James. But only the Turban did not last. Even then it only felt a month or so too old. The trouble is they look just as good on the table as squashes as they do as cooked meals. This soup is a made from leftovers from my orzo and squash pilaf and harissa chicken wings. I attempted to use all my remaining squash in the pilaf but only a new butternut was firm enough – so the rest went in a bowl and later into the soup. I made my usual stock but on a smaller scale using the chicken wing bits. I strained the stock into a pan and added the squash, ground coriander and cumin, leftover toasted almonds and fresh coriander roots and blitzed with a stick blender. I boiled some orzo separately. The leftover chicken was chopped and added with the orzo. I seasoned with salt and lemon. I garnished with Greek yoghurt mixed with whole milk, cream and lemon and some chopped fresh coriander.
Classic Spaghetti Carbonara for lunch today! Though no pancetta! Peas will have to do! https://t.co/9flTlFS78e via… https://t.co/zZHnt5QZya