Squash and other October Prepping

Today was the day to deal with the Cool Old Squash.It’s been sitting in the basement like a porpoise letting me know that it wasn’t going

anywhere. I got two, actually, but gave one away to a couple visiting from Switzerland. They were on their way to a family event with many of his 13 siblings, and it was definitely going to find a good use.

My preservation goal for the day was to chop up and freeze the remaining paprika peppers and zucchini, but I got sort of inspired.

The Cool Old Squash I kept was 19.5 lbs. I had no idea what to expect when I cut it open. I did not expect it to smell so sweet and have such lovely flesh and simple core. I haven’t eaten much banana squash, but I’ve eaten a lot of butternut squash, and this squash is as lovely and maybe more mellow, but far from flavorless.

I diced it with my friendly Vidalia chopper and blanched in batches. Then I pulled out the FoodSaver and put it in packages of 3-6 cups. I’ll make my Thai curry squash soup with it and also probably throw it in soups and stews. Or make more Thai curry squash soup with it!

There was a blemished bit and I cut off a generous portion of the top before preparing it. I still ended up with 21 cups of squash! I used 7 cups to make the delicious squash dip below, from a recipe from Ward Bauman, my boss at the retreat center. He served it to our board and it was super yummy. I didn’t have date syrup, so I took a chance and used a teaspoon of tamarind chutney. I added it to the puree, and dang it is good. I had some for lunch, just dipping bread in it. I’m thinking about freezing some of it– I recommend cutting the recipe in half if you’re not having a big party…

So, by noon, I’d made good work of the squash and also frozen 6 cups of sweet peppers and two bags of chopped zucchini.

October always finds me ready to just start eating from the stash and not always prepping and eating fresh. I think we’re going to get a real frost this weekend, but I’ll still have stuff out there. I’m still eking out enough cherry tomatoes and peppers for pizza and salad toppings– last night’s pizza was a summer and winter squash variety, with delicata and zucchini on a bed of cherry tomatoes and pepper sauce, topped with feta, onion and garlic.

There’s still a lot of food out there! In fact, I think I’ll go dig some leeks, parsnips and harvest some Brussels sprouts now… I feel a frittata coming in my near future.

Winter Squash Spread

2 1/2 lbs winter squash (butternut, banana, etc), peeled, seeded and cut in chunks (you’ll need 7 cups)
3 Tbs olive oil
1 tsp cinnamon
5 Tbs tahini
1/2 cup labna or Greek yogurt
2 cloves garlic, chopped
1 tsp sesame seeds
1 1/2 tsp date syrup, maple syrup, tamarind syrup, etc.
chopped cilantro or parsley for garnish

Spread the squash chunks out in a roasting pan. Pour over the olive oil, cinnamon and 1/2 tsp salt and mix well. Cover lightly with foil and roast at 400 degrees until tender, 1 hour, stirring periodically. Remove from oven and set aside to cool. (This would make great, flavorful, caramelized squash. I had already cooked mine for two minutes in boiling water and let cool down, so I didn’t roast… Seriously faster, too!)

In a food processor, pulse the cooled squash, tahini, yogurt, and garlic until the consistency you want it. (I also added the tamarind chutney at this point.)

Spread over a serving plate, spindle with sesame seeds, drizzle with the syrup, and finish with a sprinkling of cilantro.