In my last box there was a large chunk of what had been a HUGE Pink Banana squash. My farmer’s notes say some of them were over 50 lbs and he had one at his house that weighed in at 70 lbs!
I hadn’t decided how I wanted to use it yet, and it was stored next to the butternut squash. After about 4-5 days, my husband noticed it had soft spots forming on the exterior, and some “decay” on the cut edges.
In true CSA panic (can’t let anything go to waste), I chopped half of it into 3/4 inch cubes and froze them uncooked for future use.
The remaining pieces, I roasted, but not so much it had to be purée. I left the oven at 375° and roasted face down on a foil lined baking sheet for about 40 minutes. After I cut off the rinds, I thought, for fun, lets run it through the ricer.
What is wrong with me?
The ricer always makes a serious mess. (I am still occasionally finding bits of tomato splatter on the ceiling from when I decided it was a good idea to use the ricer for tomato sauce.
I do like the texture of squash or potatoes after passing through the ricer and I plan to use this with some potatoes one of these days to make gnocci.
About 3.4 c of the riced squash found its way into a loaf of bread maker bread I used for stuffing and salad croutons. The kids were thrilled because they thought it was white bread. Finally, something normal!
I did confess tonight that I had slipped some squash in. They told me it was a wasted subterfuge, since they have already decided they are okay with squash in bread products, a la pumpkin rolls.
Darn kids! I can’t ever figure them out. 🙂