Grow Pumpkins and Other Winter Squash!: A different idea on how to cook squash

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Grow Pumpkins and Other Winter Squash!

By dave
October 14, 2015

When Texans hear the word "squash," they usually think about the watery and tasteless yellow crooknecks and zucchini. Well, put those ideas out of your mind! Winter Squash deserves a place in every southern garden.

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Snowshoe
Oct 22, 2015 11:29 AM CST
Everyone seems to love the taste of our winter squash cooked like this. We tend to be busy in the summer and fall around dinner and it's rare anyone plans much ahead of time so we end up eating winter squash almost every night it seems. Even the kids will eat it day after day with no complaints.

1. You want slices about 1/2" to 3/4" thick. The easiest way is to first quarter the squash. That way you have one flat side on the cutting board and one side vertical for slicing. I use a butchers knife. You can scrape the seeds either before or after you cut. I prefer to leave the skin on but "someone" in our house likes it cut off. What a waste of good nutrition!

2. Put the slices in a bowl and drizzle with olive oil or the oil of your choice.

3. Now some with their low-salt diets may cringe but I swear that salt is the secret here. I like to use coarse salt. And you don't need much. All you low-salt heads try it with and without salt and you just might find you're willing to splurge on this. I use just 1/4 tsp which is about 550 mg of sodium for about 2-4 lbs of squash. Split between 3-4 people and that's not much!

4. Try to sprinkle the salt somewhat evenly but you can only do so much with a bowl full of Cucurbita. Then just stir it up good and it spread around just fine.

5. Cook it on the BBQ ! Brown each side. I have an oil sprayer and I spray it while it's on the grill but it's probably not necessary. I suppose you can do it in a frying pan or under the broiler but I never tried.

6. Good stuff.

Side note: I used to be one of those anti-gas BBQ people but once I had kids I ended up always having one of those $100 gas grills around. You know those kind whose burners corrode out every year and you buy replacements but they never fit just right? I finally invested in a good Weber with the old-style stainless steel grills (I just don't like those thick porcelain ones) and it's been 7 years now and it still has the original burners and grate. The stainless steel outside cleans up just fine with Bon Ami or Bar Keepers Friend and it has a removable pan underneath to help clean out all the gunk that falls to the bottom. Let me tell you they are well worth the price.

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