Choose
firm specimens with unblemished skins and which feel heavy for their
size
Storing:
If whole
squash are stored unwrapped in a cool, dark, dry, airy place they
can last many weeks. Once cut stores up to 6 days in the refrigerator
Serving Allowances:
150g/+5oz
per person
General
Preparation of Squash, Marrow and Butternut
Wash the outsides in cold water before starting
to prepare. Larger winter squash such as marrows and pumpkins
are best cut into manageable pieces before peeling and seed
removal unless they are going to be stuffed. With certain summer
squash such as pattypan, courgettes (see separate entry) and
young butternut squash, there is no need to peel. If using whole,
simply wash well in cold water then slice the top or an end and
scoop out the seeds and fibres with a metal spoon. The flowers are also edible
but are difficult to come by unless you live near a farm shop or
grow your own. These are usually fried in a light batter or
stuffed and fried or baked.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
Baton
Brunoise
Chunk
Cube
Dice/chop
Grate
Julienne
x
x
Y
Y
Y
x
x
Matchsticks
Mashed
Paysanne
Puréed
Shred
Slice
Sulfrino
x
Y
x
x
x
Y
x
Suitable Cooking Methods
for Squash, Marrow and Butternut
Bake/Roast
y
Small whole/halves = 45-70 minutes Place cut
side down in a baking dish and cover with foil for the first
half of the cooking time. Turn cut side up and remove the
foil for the remainder of the cooking time
Large whole/halves = up to 90 minutes
cook as above
Large Chunks/Wedges = 20 - 30 minutes
drizzle with oil
Boil
y
Chunks/Thick Slices = 10-15 minutes
Fry/Sauté
y
Chunks/Thick Slices = 8-10 minutes
best lightly floured or battered
Microwave
y
Chunks/Thick slices = 5-7 minutes
Steam
y
Chunks/Slices/Cubes = 20 - 25 minutes
Stuff
y
Whole/Halves
= 60-150minutes depending on recipe
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