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Summer and winter squash is both easy to grow and versatile when used in recipes, but many people don't know how to cook squash properly. (AP Photo/Piero Ribelli)

Ingredient of the week: Squash

BY MyNorthwest.com  on September 22, 2012 @ 2:40 pm (Updated: 7:00 am - 10/10/12 )

So many people grow squash in their garden at home and end up with a crop so large they aren't sure how to cook it all up. The Seattle Kitchen Show celebrates this fall favorite by bringing you all their favorite recipes for this delicious vegetable.
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  • anotherfencewalker wrote...
    But wait..their's more..
    September 23, 2012 2:24 pm
    Butternut squash is awe-sum: Cook it up either microwave or an oven-baked recipe. Look them up on the the internet..Tons of ways to cook them..Think "Baked Potato" THEN, dump about a 3/4 cube (yes, almost the whole dam thing) of melted butter in the scooped out inards, add precooked whole grain rice, or any rice based recipe that you like..Chicken, red beans, mecican or plain jane white..whatever..it all works. You can get those no-brain 90 second packs at the grocery store you can zap in the microwave..lots of choices) If you use white rice, add a tablespoon or so of soy sauce to it for a bit of salty salt. Then add a small hand full of shredded cheddar cheese or if you like a bit of snap, provolone..Top it with a spoonful of onion flakes (dried or fresh..either one works great) and give it 10 minutes in the oven at 350 or two minutes in the microwave. Butternut squash is the best and most healthy way to wolf down a great dinnertime meal..Don't worry diet-wise about the cube of butter too much however..It boils off and leaves a nice residual..A Cheap dinner that you'll want to have again the next night. Easy too. Bachelors like it and if you invite your new girlfriend over for dinner, she'll think you worked hours on this simpleton meal..
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