I love squash and I have been particularly obsessed with it these past few weeks.
My favorite is the
buttercup variety (yum!). It is, in my opinion, perfect 'as is'.It is very sweet and cooks into a very creamy mash; I can eat it every day (and I have been, mmm!). If you are looking for a consistent taste and texture, this is the squash to select. Other squash varieties can be inconsistent with their taste and texture, namely the Acorn squash mentioned below.
on my counter, a few small buttercup squash:
Next favorite is the
butternut variety. More firm in post cook texture and not as sweet as the buttercup, but it still has a delicious rich, mostly sweet flavor. Sections of it can be a little stringy, but for the most part, it can cook into a stiff mash.
butternut stock pic:
Acorn squash by comparison (visually smaller then the other varieties) is savory to almost bitter in taste. There are wonderfully sweet acorn squash to be found, but this is where the inconsistency I mentioned appears. When it is good it can be real good, and when it isn't.. well, douse it with lots of butter and brown sugar, I guess. But I prefer to consume the other varieties and add nothing to have to enhance the flavor and texture. I have one on my counter now that I need to cook up. Hope it is a good one!
acorn stock pic:
So soup and chili sounds really good about now. I had begun thinking about making a vegetable stew/chili/soup concoction after pining for a bowl of of
(e:leetee)'s veggie creation in
(e:leetee,50206)
Knowing that I desperately wanted to use squash in my cooking project, I was given new direction with
(e:tinypliny)'s squash soup post,
(e:tinypliny,50375) Actually, I was slightly derailed with that one. Now I knew I would have to make two separate pots of cold weather vittles.
I have had super creamy and smooth squash soup before. It is good, but I want something more "chunky" and packed with veggies. I decided that whatever ingredients I selected, I would run them through the food processor to create a consistent texture throughout yet keep it chunky as well. It is a mouth feel thing.
Squash, lentils, carrots, mushroom, celery, cumin and cayenne pepper pretty much make up this super thick "soup"
end product:
like
(e:tinypliny), I refuse to throw vegetables away just to make stock, and I rarely use store bought stock (chicken or vegetable) as it is so loaded with insane amounts of sodium. Even the lower sodium varieties are just too high, in my opinion. Insane! So I make own broth by just not tossing the vegetable that are used. Why waste? All the flavors "marry" at some point. Works for me, anyways.
However, in this case, I did not make a brothy soup.I wanted it super thick and any excess liquid kept getting soaked up anyways.
In short:
-Onions added to pan. Followed by:
-chopped carrots, celery, mushrooms, coriander, black pepper, salt, balsamic vinegar and water. While all that cooked/simmered..
-I cooked squash, scooped out the good stuff and tossed it in a bowl.
-I cooked lentils then ran them through the food processor before adding them to squash bowl.
-Scooped veggies out of "broth" and ran them them through food processor. Tossed in with squash & lentils bowl.
-Stirred it all together then ran all of it (in batches) through the food processor.
-Tossed this mixture (and "broth") into a large pot, added cumin, salt and cayenne pepper and simmered for an hour. Added a little extra water on occasion; those lentils are thirsty buggers!
Seriously delicious..
sweet with the added depth that cumin provides. A little bit of cayenne gives it a little kick without scorching your mouth. If you like that, then dump it in and add one of the fresh hot peppers from the produce section to really fire it up.
I
will make this again, so here it is lest I forget what I used to create this pot of yumminess (amounts used are mostly a guess):
1 small Buttercup squash
1 small Butternut squash
2 cups Green Lentils (use pink/lighter color to maintain vibrant yellow-orange of the squash)
1/2 onion
12 oz chopped mushroom
2 celery stalks
2-3 carrots, finely chopped
cumin to taste
cayenne pepper to taste
salt to taste
black pepper to taste
coriander (1/2 tsp added to vegetable "stock")
balsamic rice vinegar (1/4 cup added to vegetable "stock")
water (4 cups added to the makings of vegetable "stock")
everything purchased between local farm market, Lexington Co-op and Wegmans.
My NEXT creation, as I had made a large vegetable purchase for this purpose, is to create a veggie chili/stew. I always have an assortment of beans, wheatberries, lentils, and barley on hand, so I'm not sure which I will go with yet. The base will be tomato and so far I plan to use cauliflower (inspired by
(e:leetee) picture post) along with spinach (very easy to blend into anything), carrot, celery...and whatever else I have in the fridge. Meat or no meat, I'm not sure. Likely not, though. I'm sure I can sneak in some squash, too. Vegan, vegetarian, chock full of flesh, I don't care as long as it tastes good! It is a matter of coming up with making a cohesive flavor.. With this I might seek the help and direction from suggestions on the internet.
..or
(e:peeps)! :)
What you talk about traffic is why I think there needs to be a push for helicopters since flying cars are out. I get that you don't want to amny because of SWAT and DEA and Mercy flight. Yes you would have to deal the FFA somehow. But think about if you had a good size yard you could take off from there and fly in a direct path none of this road that turns 5 times to make you go south or what ever.