I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend read
I am trying to make a recipe that calls for squash puree. Unfortunately, I am unable to find any in stores. Is there a good substitute?
I love squash casserole, summer squash or zucchini. I notice when I use the zucchini, there seems to be a much greater water content and it makes it hard to se
Is there any way to tell if an acorn squash is ripe before cutting it open to cook it? I keep getting unripe squash from the grocery store, and I don't know the
Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indica
Is it necessary to remove the seeds of Tinda before cooking? And if so why?
I know that spaghetti squash is supposed to be stringy; this question is not about that. When I cook winter squash, I cut the squash in half, remove the centre
I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth. All the recipes I've found are
I've just bought a butternut squash. On the label it says "Keep at room temperature". Why shouldn't I store it in the fridge?
When I split open the acorn squash, there was a large blood-red spot with small white spots in the middle. My best guess is it's rot or mold. I cut it out, le
I live in Singapore and there seems to be no squashes, of the type that I typically see in Spaghetti Squash recipes, sold here. Can I use pumpkin as a substitu
Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked
Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then pure
I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in t
In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with oni
I just cut open Kabocha that I picked up yesterday at the farmers market and noticed some strange spots. Is this ok to cook?
So I can try and plan out some recipes using it.. Thanks in advance! :D
Due to a frost I had to bring in a few not-quite-ripe butternut squash. The greenish markings on the outside and the not-well-developed seeds are signs they ar
My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar t
Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins. These pumpkins are bred to be large, d