Squish

Thanks NYCgrrl for the tip! I was just wondering how to make this on Monday, not to be served until Tuesday. I'll just leave out the cream until I'm ready to warm it up!

Kittykath wrote:
I could live on soups. Here's one of my favorites.

Kielbasa & Wild Rice Soup
With Butternut Squash

Cook:
14 oz. Kielbasa, half-moon sliced

Melt:
2 Tbsp. unsalted butter
1C diced onion
½ C diced celery
½ C diced red bell pepper
2 Tbsp. minced garlic
1/8 tsp. cayenne pepper
1 sprig fresh thyme
1 dried bay leaf
1C dry wild rice
2 Tbsp. all-purpose four

Deglaze:
½ C dry sherry
6C chicken broth

Add:
4C diced butternut squash (1-1/4 lb.)
1/2 C heavy cream
Salt, pepper and Tabasco sauce to taste

Cook kielbasa in a Dutch oven over med-high heat until beginning to brown, 5-6 minutes. Transfer kielbasa to a paper towel lined plate.

Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme and bay leaf. Saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat.

Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.

Add squash, cover, and cook until squash is tender, about 10 minutes more. Stir in cream, then season soup with salt, black pepper, and Tabasco.

Bookmarked!
Love that the cream isn't added until the end which has 2 advantages: can freeze the base and not put any dairy in the man's soup while enjoying it myself.

Decades ago, I used to love the yellow squash casserole at Aunt Fanny's Cabin, a restaurant in Smyna, GA north of Atlanta where I lived when I was single. Closed 20 years ago, but the recipe lives on. I make it often. The fried chicken was great, too.

Surprised to see if you Googe "Aunt Fanny's Cabin baked squash" that it is all over the Internet. I guess everybody liked it.

I could live on soups. Here's one of my favorites.

Kielbasa & Wild Rice Soup
With Butternut Squash

Cook:
14 oz. Kielbasa, half-moon sliced

Melt:
2 Tbsp. unsalted butter
1C diced onion
½ C diced celery
½ C diced red bell pepper
2 Tbsp. minced garlic
1/8 tsp. cayenne pepper
1 sprig fresh thyme
1 dried bay leaf
1C dry wild rice
2 Tbsp. all-purpose four

Deglaze:
½ C dry sherry
6C chicken broth

Add:
4C diced butternut squash (1-1/4 lb.)
1/2 C heavy cream
Salt, pepper and Tabasco sauce to taste

Cook kielbasa in a Dutch oven over med-high heat until beginning to brown, 5-6 minutes. Transfer kielbasa to a paper towel lined plate.

Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme and bay leaf. Saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat.

Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.

Add squash, cover, and cook until squash is tender, about 10 minutes more. Stir in cream, then season soup with salt, black pepper, and Tabasco.

Succotash is a favorite for my end. I use yellow summer and/or zucchini interchangeably. Has the beans, corn and peppers within as well.

Ratatouille, which isn't "down home" cooking in this country unless you go all the way up by Maine or further south to Louisiana. Squash, tomatoes and eggplant is the base.

I make both the dishes listed above by sight so it'd be useless for me to write a recipe. However, google either names and you'll find many hits.

Here's an actual recipe and it hails from Cumberland County, VA although it's been adapted for modern times(sorry, Nana):

Squash Cakes

3 lbs.summer squash,grated
4 TBs. AP flour
1 egg
1/4 cup milk
1/4 tsp salt
1 tsp sugar
corn oil

Cook grated squash in either a microwave for 3-5 minutes with 2 TBs of water OR by boiling for 5 minutes in a pot. Drain off water,and with the back of a spoon, press down hard to extract as much liquid as you can. Allow to cool.
Place squash in a mixing bowl beat in flour 1 TB at a time. Then beat in egg, milk, sugar and salt.

Using a 12" CI skillet(or whatever heavy pan you have) place about....1" of oil in pan over high heat. When oil is hot but not smoking, drop batter in by heaping spoonfuls. Turn after 1 minute then drain on a brown paper bag or paper towels. You are looking for a finished product that's golden brown. Continue frying in batches until no batter is left.

Yield: about 3 dozen

HTH!

We do Acorn or Butternut squash.
Cut it in half...remove seeds......place cut side down in microwave dish with 1/2" water. Cook on high setting 25-35 minutes depending on size of squash (done when a fork easily pierces skin.
Remove squash with a spoon (careful HOT)...add some butter, salt/pepper. Enjoy.
Can also be baked same way 350*F oven.

We saute in butter/olive oil.....yellow neck/zucchini.

We roast chucks of acorn/butternut/yellow neck/zucchini.......remove skins, cut in bite size chuck, coat with olive oil, season (your choice...we use something different all the time). Roast in hot oven (450*F) for 20-25 minutes.

Get some 'spaghetti' squash.
Cut in half, remove seeds.......microwave or bake like the acorn/butternut
Whip up some spaghetti sauce.
Using a fork.....strip/shred the spaghetti squash
Add the sauce.serve with toasted garlic bread and nice glass of wine

Squash..........yummmmmmmmmm