Tuesday, September 21, 2010

Quick question


These squash we inherited are huge! It's hard to tell from the picture since there are no other objects in it for perspective, but huge huge huge, they are. My question is what kind of squash are they and what do you make with such a thing. Saute it up like sliced zuchini? Bake and scoop out the innards a la spaghetti squash? Skin and puree and make soup? There's probably enough to do all three. What say you?

At the doggie park on the weekend, a lady there commented that Georgie was a bagel and cream cheese beagle because he doesn't have any black coloring only the tan and white. I immediately thought it was the greatest name - Bagel the beagle, and wished we had named Georgie that. Maybe next time.

I'm in the work blender now, doing week long intensive courses with the medical personnel. My first group is fun but I'm already behind on the paperwork. In fact I should be marking papers instead of writing this. Better go. Have a lovely week y'all.

12 comments:

Nik_TheGreek said...

lol... You have so many options:
http://allrecipes.com//Recipes/fruits-and-vegetables/vegetables-n-z/zucchini/Main.aspx

My favourites are the stuffed zucchinis (the Greek way) although it might be tricky with the sizes you've got.
You can also slice them and fry them (zucchini burgers)...

Mel said...

Looks like a striped sort of zucchini. At that size, your best bet is to cut them lengthwise and scoop out the seeds, unless you put the lot of it through a food processor and turn it into zucchini bread. With seeds out, though, you could chop it up into chunks and make sort of a stew with tomatoes, basil, and onion, then serve over rice with tons of grated cheddar on top.

Snooze said...

Bagel the beagle is very cute, but I do like the name Georgie. Either way, you have one hell of an adorable dog.

Birdie said...

My brother named his beagle Bagel. Great minds think alike.

You do NOT want cooking advice from me. I will admire the mystery vegetable and then grab the keys to go get something to eat.

Mark My Words said...

Don't know what kind of squash that is although I've seen rounder versions with similar coloration and markings at the market, and it does look zuchinni-ish so perhaps a cross of something. If I were cooking it up, I would skin and slice it, and stir-fry it with sliced chicken, pork or beef in some garlic and black bean sauce.

Your job sounds like so much fun: teaching and interacting with diverse people like that. Let me know if you ever need a teaching assistant :)

Jabacue said...

You can't go wrong with a pureed soup.....easy to make and great to freeze.

Leigh said...

LOVE your blog! I haven't commented (I must admit I am a lurker) yet, but I had to this time to tell you my favorite recipe with zucchini (if that is in fact what these squash are most like).

http://www.food.com/recipe/zucchini-pie-324318

It does taste exactly like apple pie! Very yummy.

Anonymous said...

They are Zucchini. At that size they will be tough. The best bet would be to peel them and scoop out the seeds with a spoon, cut into 6 inch pieces and bake in butter and a little olive oil. Mmm good! Ted

rox said...

After a life-long aversion to squash, I've only recently become able to even eat it. If I had that much to deal with? I'd grate it and put it in cake.

Rebekah said...

When they get that big, Zucchini bread is the only thing left to do with them. In my humble opinion anyway.

Yeah, make lots and lots of muffins and bread, freeze it, and give it as Christmas presents!

It's an idea.

Peter Maria said...

I'd recommend peeling and seeding the long one to make ratatouille:

http://www.bhg.com/recipe/vegetables/ratatouille/

Of course, you will probably have a lot of zuch left over, so plenty for any of the other yummy suggestions above. But I really agree with the suggestion that before any use, you peel and seed those big things.

S said...

Before reading the post, I thought you were going in a totally different direction.