This is the season to start looking at gourds. There is a reason that pumpkin season is upon us; it is the sweetest gourd that people will deal with over the coming months as farmers tend to over-produce them to allow for Halloween and Thanksgiving. As summer squash and the other gourds are in season, it can help to have options when it comes to cooking gourds.
For a less messy method for gourds with thin rinds, cut it in half and spoon out the seeds. Use a vegetable peeler to attack the rind. Once the rind is gone, cube it into the size desired. For gourds with thicker rinds, you can either the messy method as above, but very carefully spoon out the entire squash. You can also boil the squash for half an hour, let it cool, and then peel off the rind.
The messy way is useful if you need to, well, squash the squash. Preheat an oven to 350 degrees. Place the gourd on a cutting board with the stem straight up. Cut the gourd in half and clean out the seeds. Don't stress the stringy stuff too much; you can roast the seeds if you so desire. Oil a cookie sheet and put the gourds on the sheet face down. Once the oven is ready, put the sheet in the oven and cook for about 30-45 minutes, depending on the size of the gourd. Once the gourd is done, let it cool for a few minutes. Spoon out the stringy stuff, and discard it. Spoon out the innards into a bowl and use potato masher to give the squash a smooth creamy feel.
For a decent chowder, for every cup of squash add a cup of diced potatoes, half a cup of evaporated milk (about four ounces), a quarter cup of butter or margarine, and, if desired, a cup of vegetables. Always add enough water to get it to a decent consistency. For pumpkin filling, for every two cups of pumpkin add in a cup of sugar, 3/4 cups of a evaporated milk, two eggs, and a teaspoon of cinnamon, a half teaspoon of nutmeg, and a pinch each of ginger and salt. Two teaspoons of pumpkin pie spice can be substituted for the spice and the sugar can be omitted as desired. This should make enough for a single 9-inch pie.
The seeds only take about 10-15 minutes to roast at 400 degrees. Cover the sheet pan lightly with oil and spread out so that it's just a single layer. When done, sprinkle a little salt on them and you have a good snack.
This should help make your fall cooking a lot easier, as well as give you some great options, especially when that squash goes on sale.
For a less messy method for gourds with thin rinds, cut it in half and spoon out the seeds. Use a vegetable peeler to attack the rind. Once the rind is gone, cube it into the size desired. For gourds with thicker rinds, you can either the messy method as above, but very carefully spoon out the entire squash. You can also boil the squash for half an hour, let it cool, and then peel off the rind.
The messy way is useful if you need to, well, squash the squash. Preheat an oven to 350 degrees. Place the gourd on a cutting board with the stem straight up. Cut the gourd in half and clean out the seeds. Don't stress the stringy stuff too much; you can roast the seeds if you so desire. Oil a cookie sheet and put the gourds on the sheet face down. Once the oven is ready, put the sheet in the oven and cook for about 30-45 minutes, depending on the size of the gourd. Once the gourd is done, let it cool for a few minutes. Spoon out the stringy stuff, and discard it. Spoon out the innards into a bowl and use potato masher to give the squash a smooth creamy feel.
For a decent chowder, for every cup of squash add a cup of diced potatoes, half a cup of evaporated milk (about four ounces), a quarter cup of butter or margarine, and, if desired, a cup of vegetables. Always add enough water to get it to a decent consistency. For pumpkin filling, for every two cups of pumpkin add in a cup of sugar, 3/4 cups of a evaporated milk, two eggs, and a teaspoon of cinnamon, a half teaspoon of nutmeg, and a pinch each of ginger and salt. Two teaspoons of pumpkin pie spice can be substituted for the spice and the sugar can be omitted as desired. This should make enough for a single 9-inch pie.
The seeds only take about 10-15 minutes to roast at 400 degrees. Cover the sheet pan lightly with oil and spread out so that it's just a single layer. When done, sprinkle a little salt on them and you have a good snack.
This should help make your fall cooking a lot easier, as well as give you some great options, especially when that squash goes on sale.
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