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f6 ecbnojisstjft 1997 food drink is the most versatile vegetable caroline dewar correspondent squash which are members of the gourd family are native to the western hemisphere they take their name from ajnarragansett indian word meaning something green there are many different colours shapes and sizes of squash grown in north america but for the cook the most important division is between sum mer or softskinned and winter or hardskinned varieties summer squash have thin edible skins and soft seeds the tender flesh has a high water content a mild flavour and doesnt require a long cooking time softskinned summer squash are consid ered green in the sense that they are picked before they are fully mature the most widely available varieties of summer squash are crookneck patty pan and zucchini summer squash is very perishable and should be refrigerated in a plastic bag for no more than five days it can be prepared using a variety of methods including steaming baking sauteing and deepfry ing winter squash have hard thick skins and seeds the deep yellow to orange flesh is firmer than that of the summer squash and therefore requires longer cooking north america is home to a great range of winter squash including butternut buttercup acorn pumpkin turban and hubbard the bright yellow spaghetti squash has stringy flesh that separates into spaghettilike strands when baked it is a deli cious vegetable which can be incorporated into a variety of pasta or rice dishes though most varieties are available year round winter squash is best from early fall through the winter choose winter squash which are heavy for their size and have a hard deep- coloured rind free of blemishes or moldy spots the hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash it does not require refrigeration and can be kept in a cool dark place for a month or more depending on the variety once the seeds are removed winter squash can be baked steamed or sim mered smaller squash may be halved to bake in their skins with a topping of butter and seasoning often with brown sugar and spices most winter squash also puree well mak ing a good foundation for soups as well as sweet pie fillings squash is an extremely versatile veg- squash is so versatile it can even be used as an appetizer at a party you can make savory squash and onion appetizer which can be served as a dip or a spread see below wjwrimwiiukiniiiubiiiiimwi bbmb l1i sssgis mwwmhmmbmiiwwll zucchini casserole 6 medium zucchini sliced raw and unpeeled 3 tbsp 50 ml melted butter or margarine 3 tbsp 50 ml allpurpose flour 3 large tomatoes peeled and chopped or i 19 oz 540 ml can tomatoes drained and chopped 1 green pepper seeded and chopped 1 small onion peeled and chopped 3 cloves garlic crushed i tsp 5 ml salt 1 tbsp 15 ml brown sugar 1 bay leaf i tsp 5 ml rosemary 1 tsp 5 ml thyme 1 tsp 5 ml oregano 12 tsp 2 ml pepper freshly ground 12 lb 2 50 g fresh mushrooms sliced bread crumbs butter grated cheese old or medium cheddar parmesan mozzarella whatever you prefer preheat oven to 350 f 180 c place zuc chini in a greased 9 x 13 35 l casserole add flour to butter and stir until blended add tomatoes green pepper onion and garlic to butter mixture plus seasonings stir to mix add mushrooms and cook for 5 minutes pour vegetables over zucchini cover top with breadcrumbs dot lightly with butter or mar garine andor grated cheese bake uncovered for 45 minutes squash and pear soup for a special meal serve the soup in hol lowed out squash bowls hubbard squash peeled seeded and chopped 1 onion diced 3 shallots diced 2 tbsp 30 ml butter 4 cups 1 litre stock vegetable or chicken 12 cup 100 ml white wine 2 tbsp 30 ml brandy 1 cup 250 ml whipping cream 23 anjou pears peeled and diced salt pepper nutmeg melt butter in large skillet or soup pot saute onion and shallots until transparent add squash and pears and saute for a few more minutes add the white wine and stock to the skillet and bring to a boil gently boil soup on medi um heat stirring occasionally for 20 to 30 minutes remove from heat puree the soup in a processor until smooth return soup to pot and bring back to a boil reduce heat and stir in whipping cream and brandy season to taste with salt pepper and nutmeg garnish soup with pieces of pear pumkpkin cheesecake a delicious recipe from foodland ontario crust 14 cup 50 ml butter or margarine 1 14 cups 300 ml gingersnaps crushed filling 2 8oz pkgs 2250 g soft cream cheese 23 cup 150 ml granulated sugar 2 eggs large 1 23 cups 400 ml pumpkin puree 12 tsp 2 ml each cinnamon nutmeg ginger 12 tsp 2 ml salt garnish whipped cream crust melt butter in saucepan stir in gin- gersnap crumbs press into ungreased 9 x 9 22 x 22 cm pan- bake in 350 oven for 10 minutes filling beat cream cheese and sugar togeth er add eggs one at a time beating well after each addition mix in remaining ingredients pour over crust bake in 350 oven for 50 to 60 minutes or until firm chill garnish with whipped cream serves 12 this freezes well squash onion appetizer use 2 to 4 sweet dumpling squash 2 tbsp olive oil 4 sliced onions 2 tbsp of water 1 tbsp of soy sauce 13 cup of ranchstyle salad dressing 5 tsp balsamic vinegar 2 tbsp of fresh parsley plus salt and pepper slice tops off squash and scoop out and dis card seeds place tops and squash in water in baking pan cover tightly with foil bake in 350 degree oven or until squash are tender in large frypan heat oil and add chopped onions cook until onions are translucent add water and soy sauce to pan reduce heat and cook 10 minutes longer stirring occasionally scoop out cooked squash from shells and tops leaving 14inchthick shell set aside one shell combine cooked squash in bowl and mash add chopped onions dressing vinegar and parsley add salt and pepper to taste and chill just before serving pile squash mixture into reserved shell and serve with crackers garlic toast or vegetables for dipping imniwiww nrrii nnwiwnbrwvwnj etable you would be hard- pressed to find another food which could be used successfully in sweet or savoury recipes at breakfast lunch or dinner and in any course of a meal the three recipes below demon strate the versatility of the squash youll have to try one or all of them to experience its delicious flavour enjoy picking the perfect pumpkin food for thought lisa cartmright when looking for a perfect pumpkin for a jack olantern people should choose one that has a thick wall is deep orange in colour and shiny and has a good stem said the head pro duce buyer for the garden bas ket and cornelia fine foods if the wall caves in easily when the pumpkin is gently pressed then the vegetable has a thin wall said joseph cornelia the shine shows the freshness of the pumpkin when it is dull- looking the pumpkin is dehy drated while the deep orange colour shows quality with a palecoloured pump kin there is a high possibility that it will break down faster having a good stem allows the carver to get the top off eas ier it is not however a means to pick up the pumpkin never pick it up by the stem if the stem is dry it cant handle the weight of the pumpkin and it will snap you should use both hands and pick the pumpkin up by the bottom a healthy pumpkin should last at least a month people should leave it uncar- ved in a cool place a garage is ideal but a covered porch where frost cant get at it is adequate as well said cornelia cornelia suggested carving the pumpkin a maximum of two or three days before halloween the longer its carved the more it will dehydrate and start to break down he said cornelia suggested people use a batterypowered lightbulb instead of a candle because it is safer note the garden basket has a 605 pound pumpkin and a 50 pound zucchini on display