| Carol Peterson |
Hi kidlettes!
I bought a couple large butternut squashes about a month ago. Half of
that time, they were under the dining room table (don't ask). The rest
of the time, they have been refrigerated. Any guesses on whether or
not they are still food, or would we be better off getting new ones? I
want to make a batch of Jill's soup.
Thanks in advance,
Carol
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| Sheldon |
Carol Peterson wrote:
> Hi kidlettes!
>
> I bought a couple large butternut squashes about a month ago. Half of
> that time, they were under the dining room table (don't ask). The rest
> of the time, they have been refrigerated. Any guesses on whether or
> not they are still food, or would we be better off getting new ones? I
> want to make a batch of Jill's soup.
Um, cut em open, you'll know. If they're firm, no mushy spots, and
don't stink they're fine.
Sheldon
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| Carol Peterson |
Sheldon wrote:
> Carol Peterson wrote:
> > Hi kidlettes!
> >
> > I bought a couple large butternut squashes about a month ago. Half of
> > that time, they were under the dining room table (don't ask). The rest
> > of the time, they have been refrigerated. Any guesses on whether or
> > not they are still food, or would we be better off getting new ones? I
> > want to make a batch of Jill's soup.
>
> Um, cut em open, you'll know. If they're firm, no mushy spots, and
> don't stink they're fine.
>
> Sheldon
Thanks, kiddo. I'm pretty new to this whole squash thing.
Your humble servant,
Carol
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| Victor Sack |
Carol Peterson <Damselicious@gmail.com> wrote:
Who is "Carol Peterson"?????????
> I bought a couple large butternut squashes about a month ago. Half of
> that time, they were under the dining room table (don't ask). The rest
> of the time, they have been refrigerated.
Butternut squash keeps for quite a long time, normally. I don't think
refrigerating it does it any good... If in doubt, just cut it and see.
Granny Bubba
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| sf |
On 23 Oct 2005 15:20:04 -0700, Carol Peterson wrote:
> Hi kidlettes!
>
> I bought a couple large butternut squashes about a month ago. Half of
> that time, they were under the dining room table (don't ask). The rest
> of the time, they have been refrigerated. Any guesses on whether or
> not they are still food, or would we be better off getting new ones? I
> want to make a batch of Jill's soup.
>
Their shell is thin, but it's still pretty hard so they are a type of
squash that will keep for a long time unrefrigerated. As everyone
else said, if they look fine on the outside... the only thing left to
do is cut them open, take a look and sniff. It should be bright
orange and small like "squash", surprise, surprise.
:)
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| Sheldon |
Carol Peterson wrote:
> Sheldon wrote:
> > Carol Peterson wrote:
> > > Hi kidlettes!
> > >
> > > I bought a couple large butternut squashes about a month ago. Half of
> > > that time, they were under the dining room table (don't ask). The re=
st
> > > of the time, they have been refrigerated. Any guesses on whether or
> > > not they are still food, or would we be better off getting new ones? =
I
> > > want to make a batch of Jill's soup.
> >
> > Um, cut em open, you'll know. If they're firm, no mushy spots, and
> > don't stink they're fine.
> >
> > Sheldon
>
> Thanks, kiddo. I'm pretty new to this whole squash thing.
Winter squash has a much longer shelf life than summer squash, by a
factor of about 10. Naturally refrigeration is beneficial to extending
the shelf life of both types but more so with winter squash... the
designation "winter" should be the clue that tells you that winter
squash likes cold. Also the winter squash sold at stupidmarkets is
generally wax coated, which further extends its shelf life, summer
squash is very rarely if ever waxed. So if you bought your acorn
squash from the stupidmarket it was very likely waxed and therefore
will last longer, even without refrigeration. Anyways, there's at
least a zillion ways to prepare winter squash... can even be used to
make pies, instead of pumpkin... I think it's much better for pies than
pumpkin. But most times I just bake it same as baked potatoes... slice
in half lengthways, scoop out seeds, drizzle with butter or any cooking
oil, season with s n'p, and bake at 375=BAF about an hour... I like to
cook them well done, I eat the crispy skin. You can also stuff the
cavities with anthing you'd stuff a chicken and more... I like to put a
few raisins, sprinkle cinnamon, dot with butter n' drizzle with honey.
Good to mound with cooked breakfast sausage too. Place cut halves on a
jellyroll pan and bake in the upper section of your oven... then you
can use a lower temperature (325-350) and roast your chicken or
beef/pork roast at the same time. I have a non stick jelly roll pan I
use to bake winter squash, much easier to clean up the sugar that
exudes. I don't much care for spaghetti squash, I think of it as more
of a novelty food, has no taste of its own and it kind of a PIA to
prepare. I grow both acorn and butternut. I like butternut best.
Sheldon
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| Carol Peterson |
Sheldon wrote:
> Winter squash has a much longer shelf life than summer squash, by a
> factor of about 10. Naturally refrigeration is beneficial to extending
> the shelf life of both types but more so with winter squash... the
> designation "winter" should be the clue that tells you that winter
> squash likes cold. Also the winter squash sold at stupidmarkets is
> generally wax coated, which further extends its shelf life, summer
> squash is very rarely if ever waxed. So if you bought your acorn
> squash from the stupidmarket it was very likely waxed and therefore
> will last longer, even without refrigeration.
Actually, this wasn't waxed. I've never seen waxed squash 'round these
parts. Odd that it would be so different from region to region.
Anywho, the ones in the fridge were grown locally. They're huge.
Probably only need one for a batch of soup.
> Anyways, there's at
> least a zillion ways to prepare winter squash... can even be used to
> make pies, instead of pumpkin... I think it's much better for pies than
> pumpkin. But most times I just bake it same as baked potatoes... slice
> in half lengthways, scoop out seeds, drizzle with butter or any cooking
> oil, season with s n'p, and bake at 375=BAF about an hour... I like to
> cook them well done, I eat the crispy skin. You can also stuff the
> cavities with anthing you'd stuff a chicken and more... I like to put a
> few raisins, sprinkle cinnamon, dot with butter n' drizzle with honey.
> Good to mound with cooked breakfast sausage too. Place cut halves on a
> jellyroll pan and bake in the upper section of your oven... then you
> can use a lower temperature (325-350) and roast your chicken or
> beef/pork roast at the same time. I have a non stick jelly roll pan I
> use to bake winter squash, much easier to clean up the sugar that
> exudes. I don't much care for spaghetti squash, I think of it as more
> of a novelty food, has no taste of its own and it kind of a PIA to
> prepare. I grow both acorn and butternut. I like butternut best.
I like spaghetti squash! To me, it tastes a lot like mild, sweet
carrots.
Odd as it may sound, I can't stand butternut squash. But add some
chicken broth and tarragon, and it becomes addictive. I'll be making
soup tomorrow. Mmmm-mmmm, good!
Carol
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| Carol Peterson |
Victor Sack wrote:
> Carol Peterson <Damselicious@gmail.com> wrote:
>
> Who is "Carol Peterson"?????????
<Carol gives Bubba the Evil Eye>
> > I bought a couple large butternut squashes about a month ago. Half of
> > that time, they were under the dining room table (don't ask). The rest
> > of the time, they have been refrigerated.
>
> Butternut squash keeps for quite a long time, normally. I don't think
> refrigerating it does it any good... If in doubt, just cut it and see.
>
> Granny Bubba
Okey-dokey, Mr. Wong.
Carol
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| Carol Peterson |
sf wrote:
> Their shell is thin, but it's still pretty hard so they are a type of
> squash that will keep for a long time unrefrigerated. As everyone
> else said, if they look fine on the outside... the only thing left to
> do is cut them open, take a look and sniff. It should be bright
> orange and small like "squash", surprise, surprise.
>
> :)
Well, if they smell like squash, I might just throw them away. ;) I
don't like squash, I just like Jill's soup. She has transformed the
inedible into a thing of great beauty.
Carol
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| Dwayne |
Add half of one to beef stew sometime and don't tall anyone what you did.
Make them guess what caused that slightly sweet and nutty flavor in the
stew. I keep my winter squash in the basement for up to a year at 68 to 70
degrees F. (one for a year and 1/2, but it spoiled after that and I didn't
eat it).
Dwayne
"Carol Peterson" <Damselicious@gmail.com> wrote in message
news:1130120149.296637.316860@g14g2000cwa.googlegroups.com...
> sf wrote:
>
>> Their shell is thin, but it's still pretty hard so they are a type of
>> squash that will keep for a long time unrefrigerated. As everyone
>> else said, if they look fine on the outside... the only thing left to
>> do is cut them open, take a look and sniff. It should be bright
>> orange and small like "squash", surprise, surprise.
>>
>> :)
>
> Well, if they smell like squash, I might just throw them away. ;) I
> don't like squash, I just like Jill's soup. She has transformed the
> inedible into a thing of great beauty.
>
> Carol
>
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| Puester |
Carol Peterson wrote:
> Hi kidlettes!
>
> I bought a couple large butternut squashes about a month ago. Half of
> that time, they were under the dining room table (don't ask). The rest
> of the time, they have been refrigerated. Any guesses on whether or
> not they are still food, or would we be better off getting new ones? I
> want to make a batch of Jill's soup.
>
> Thanks in advance,
> Carol
>
If they aren't badly bruised or squishy, there's really nothing wrong
with them. Butternut and Blue Hubbard squash can last much of the
winter if you have a cool dry place to store them.
gloria p
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| Carol Peterson |
Puester wrote:
> If they aren't badly bruised or squishy, there's really nothing wrong
> with them. Butternut and Blue Hubbard squash can last much of the
> winter if you have a cool dry place to store them.
Thanks, Gloria. That's good to know. Especially since they're only
$0.48 per pound right now. They're usually double that.
Carol
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| Carol Peterson |
Dwayne wrote:
>
> Add half of one to beef stew sometime and don't tall anyone what you did.
> Make them guess what caused that slightly sweet and nutty flavor in the
> stew.
Do I perform this trickery with pureed or cubed squash? ;)
> I keep my winter squash in the basement for up to a year at 68 to 70
> degrees F. (one for a year and 1/2, but it spoiled after that and I didn't
> eat it).
This gives me a LOT of confidence about these critters. Soup today!
Carol
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| jmcquown |
Carol Peterson wrote:
> sf wrote:
>
>> Their shell is thin, but it's still pretty hard so they are a type of
>> squash that will keep for a long time unrefrigerated. As everyone
>> else said, if they look fine on the outside... the only thing left to
>> do is cut them open, take a look and sniff. It should be bright
>> orange and small like "squash", surprise, surprise.
>>
>> :)
>
> Well, if they smell like squash, I might just throw them away. ;) I
> don't like squash, I just like Jill's soup. She has transformed the
> inedible into a thing of great beauty.
>
> Carol
Awww, thanks! It is good stuff. I still wonder why you tried it when you
said you hated squash!
Jill
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| Carol Peterson |
jmcquown wrote:
>
> Carol Peterson wrote:
> >
> > I don't like squash, I just like Jill's soup. She has transformed the
> > inedible into a thing of great beauty.
> >
> > Carol
>
> Awww, thanks! It is good stuff. I still wonder why you tried it when you
> said you hated squash!
>
> Jill
I *had* to try it. I'd heard so many raves about it, my curiosity got
the better of me. Now it's precious as gold. Thanks for re-creating
it!
Carol
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| Jude |
I made butternut soup for dinner tonight. Simple, but a little spicy.
No curry tonight although I usually use garlic, ginger, nutmeg, and
curry in my butternut puree. Tonight I used shallots, onions, garlic,
cayenne, and allspice.
Served it with a big spinach salad with apple, red onion, sun dried
tomato, celery, red pepper, and pinon nuts. Also made Bisquick biscuits
with the addition of parmesan cheese and herbs.
Good dinner for a cold, rainy night. Real fall hit after all!
Dessert will be the other half a pan of magic Cookie bars.
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| Carol Peterson |
Jude wrote:
> I made butternut soup for dinner tonight. Simple, but a little spicy.
> No curry tonight ...
Never thought of curry. I'll bet it's fantastic.
Thanks!
Carol
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| Bob Terwilliger |
Carol cut off Jude's sentence:
>> No curry tonight ...
No curry tonight in my coffee
No curry tonight in my tea
No curry to stand beside me
No curry to run with me
Da-un-do-dow dow da-un-do-dow
Da-un-do-dow dow un-dow-dow
Da-un-do-dow dow da-un-do-dow
Da-un-do-dow dow
(with abject apologies to the Guess Who)
Bob
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| Carol Peterson |
Bob Terwilliger wrote:
> Carol cut off Jude's sentence:
>
> >> No curry tonight ...
>
> No curry tonight in my coffee
> No curry tonight in my tea
> No curry to stand beside me
> No curry to run with me
>
> Da-un-do-dow dow da-un-do-dow
> Da-un-do-dow dow un-dow-dow
> Da-un-do-dow dow da-un-do-dow
> Da-un-do-dow dow
>
> (with abject apologies to the Guess Who)
>
> Bob
Crash wants to know if you can mail him some of whatever you're
smoking.
Carol
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| Bob Terwilliger |
Carol wrote:
> Crash wants to know if you can mail him some of whatever you're
> smoking.
I only smoke when I'm on fire, baby. :-)
Bob
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| kalanamak |
Speaking of squash, I nuked a spagetti squash the other night, at the
label's urging, and it came out wonderfully. I cut it around the waist,
pulled out the seeds, nuked on high for about 12 minutes I recall, and
it shucked out of the peel with the greatest of ease. I then pan fried
spoonfuls of it with onion and butter, a pinch of sugar, and plenty of
pepper. YYYYYUM.
blacksalt
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| Carol Peterson |
kalanamak wrote:
> Speaking of squash, I nuked a spagetti squash the other night, at the
> label's urging, and it came out wonderfully. I cut it around the waist,
> pulled out the seeds, nuked on high for about 12 minutes I recall, and
> it shucked out of the peel with the greatest of ease. I then pan fried
> spoonfuls of it with onion and butter, a pinch of sugar, and plenty of
> pepper. YYYYYUM.
> blacksalt
You should write food **** for a living. Or at least a side job. The
one you do now is awfully important!
Carol
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| sf |
On 23 Oct 2005 19:15:49 -0700, Carol Peterson wrote:
> I
> don't like squash, I just like Jill's soup. She has transformed the
> inedible into a thing of great beauty.
I've never had Jill's soup, but mine is damned good.
:)
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| sf |
On Mon, 24 Oct 2005 02:51:02 GMT, Puester wrote:
>
> If they aren't badly bruised or squishy, there's really nothing wrong
> with them. Butternut and Blue Hubbard squash can last much of the
> winter if you have a cool dry place to store them.
Under the table... LOL
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| jmcquown |
Carol Peterson wrote:
> Jude wrote:
>> I made butternut soup for dinner tonight. Simple, but a little spicy.
>> No curry tonight ...
>
> Never thought of curry. I'll bet it's fantastic.
>
> Thanks!
> Carol
I don't care much for curry (with a few exceptions). I've noticed a lot of
people use it in their versions of squash soup.
Jill
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| Carol Peterson |
sf wrote:
>
> On Mon, 24 Oct 2005 02:51:02 GMT, Puester wrote:
> >
> > If they aren't badly bruised or squishy, there's really nothing wrong
> > with them. Butternut and Blue Hubbard squash can last much of the
> > winter if you have a cool dry place to store them.
>
> Under the table... LOL
Bitch. ;)
Carol
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| jmcquown |
Carol Peterson wrote:
> jmcquown wrote:
>>
>> Carol Peterson wrote:
>>>
>>> I don't like squash, I just like Jill's soup. She has transformed
>>> the inedible into a thing of great beauty.
>>>
>>> Carol
>>
>> Awww, thanks! It is good stuff. I still wonder why you tried it
>> when you said you hated squash!
>>
>> Jill
>
> I *had* to try it. I'd heard so many raves about it, my curiosity got
> the better of me. Now it's precious as gold. Thanks for re-creating
> it!
>
> Carol
You are welcome. Hell, I am welcome! I just had to try to re-create it
after I tasted it that first time down in South Carolina. That chef is long
gone from the "club" so I'm glad I had the opportunity to try it so I could
figure it out. Next up, I'll get you to grill butternut squash. It's
delicious!
Jill
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