GREEN VALLEY FaRM

SQUASH
 

 

03/10/06

HOME

ABOUT US

Contact Us

More

recipes

Photo gallery

 

 

 

    

     Cream Squash Soup

 

1-lb 12oz of squash

1-cup of ground almonds

yolks of 2 eggs 

1/4 cup of milk or half and half

1 cup of chicken and beef stock

juice from 5 fresh squeezed orange

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Bake the squash.  Pass through    a vegetable mill and transfer    into saucepan.  Add the ground almonds, egg yolks and the    orange juice whisking together. Over gentle heat add the milk  and stock until smooth.

      

    TIPS ABOUT SQUASH

Keeps well  anywhere where the temp does not fall below about 45 degrees

Low in calories: ( 17 calories per 4 oz)

High fiber content and rich in vitamin A and potassium.

Every part of the squash plant  can be eaten.

The best or easiest way to open a squash is to drop it on the ground.

If your mashing the squash, it much easier to cook first, then remove the rind!

It is easiest to peel a squash by slicing....not to thick, laying them flat and cutting off the rind by pressing downwards on the knife.

Squash is unsuitable for freezing... unless it is cooked.

Herbs and spices to use with squash:  pepper, rosemary, nutmeg, sage, and bay.

 

 

This site was last updated 03/10/06