[Week 19] How to Peel and Cut Butternut Squash + The Right Way to Cut (and cook!) Spaghetti Squash
Also: Green Tomato Recipes—Help! Plus 6 More Recipes to Make this Week
Hello Farm Share Friends,
We are receiving neither butternut squash nor spaghetti squash in this week’s share, but given that squash season is here, it feels relevant to address the issue of cutting both of these popular squashes.
Above is a one-minute video that might be helpful should you find yourself tackling a butternut squash recipe in the weeks ahead.
It’s counterintuitive, but you’ll get longer spaghetti-like strands if you cut your spaghetti squash crosswise as opposed to lengthwise.
Spaghetti squash is really hard to cut. I use my chef’s knife to make an initial cut, then I use a mallet to help push the knife through the skin. (A tip from America’s Test Kitchen.)
If you have a microwave, you can use it to soften the flesh of the spaghetti squash: one minute on high should do it.
You can also use an Instant Pot. Place the squash along with 1 cup of water in the IP and cook at high pressure for 5 minutes, then do a quick release.
To roast spaghetti squash: Halve it, remove the seeds, and season the flesh with salt and pepper. Place it cut side down on a parchment-lined sheet pan and cook it for 45 minutes at 350ºF.
Before I learned this method, I had been cooking spaghetti squash at a much higher temperature for much longer, until the squash was knife-tender. I never loved the result.
With a lower temperature and shorter cooking time, you get firmer-textured squash strands, and they’re so tasty. I love it tossed with the viral favorite baked feta and tomato recipe:
Do you have recipe ideas for green tomatoes? Please share in the comments if you do.
Week 19 Vegetables
Head Lettuce → Salads
Garlic → Garlic Recipes
Onions → Onion Recipes
Spinach → Spinach Recipes
Potatoes → Potato Recipes
Popcorn→ You Got This 💪
Ginger → Ginger Recipes
Green Tomatoes → Green Tomato Recipes??
Broccoli Rabe → Broccoli Rabe Recipes (lots of ideas in the comments)
Collards → Collard Greens Recipes
Carrots → Carrot Recipes
Bell Peppers → Pepper Recipes
Find recipes for all the vegetables here → Farm Share Vegetables
6 More Recipes to Make this Week
The greens have returned to the weekly farm share, and as a result, I’ve gotten back in the habit of making salad dressings, namely this apple cider vinaigrette, a new favorite, as well as this lemon vinaigrette.
Quick Collard Greens via Cookie + Kate I haven’t made this recipe, but it looks simple and good.
Addictive Black Lentils with Spinach & Labneh (or Greek yogurt)
Recently, I have been using the butternut squash sauce recipe I shared in Week 17’s newsletter as a sauce in this lasagna with sautéed greens and mushrooms, a great make-ahead dish, perfect for entertaining, too.
Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)