Tomato Lesson
We have three kinds of tomatoes.  Regular, Roma, and Heirloom.  Here is a description. 
NOTE: I (JOAN) do not like tomatoes. This is my description from all of you combined.  Everyone has their favorite, and like ice cream they are all good.
Heirloom- Old varieties, they do not ship or keep well. They are meant to be picked and eaten. There are too many to name them all. Here are a few.

Brandywine - lighter in color, pinkish
sometimes irregularly shaped. They are very difficult to transport.  The skins are thin, the seed cavities large, and full of liquid. These tomatoes are for eating.  Cut and sliced on bread with mayo, salt and pepper.  A pure eating tomato.

Cherokee- Dark reddish black. Smaller than a Brandywine.

German Green Stripe- Green with darker green stripe.

Yellow Tomatoes- what can I say yellow. They seem to be a bit less acidic.

Roma- This type is oval with a very fleshy section between seed cavities.  They are really for cooking sauce.  The liquid is there but nowhere near the amount in the eating tomato.  This reduces the cooking time.

Regular Tomato- That is our name. For a salad tomato.  We use these to ship to our wholesalers.  They are just plain regular salad tomatoes.  These are better for stuffing or baking. They are a little firmer, a little less liquid than the Brandywine, but more liquid than the Roma.  They are fine for eating but just not the same as the Brandywine.

As usual my suggestion is line up and take your own taste test.  Just like wine, the right tomato for the job makes the difference between a good meal and a great meal.

Drying Tomatoes
To dry them: Cut in half or quarters, and lay on the racks in the oven. Set the oven very slow.  Stick a wooden spoon in the oven to allow the air to circulate rather than cook.  This will take several hours, or even overnight.  You can also use a vegetable dry

Green Tomato Gazpacho Sopa de Tomate Verde
Terri Cutrino, Executive Chef
Jaleo ~ Downtown DC
Makes 10-12 servings
1 pound cucumbers, peeled and chopped
3 pounds green tomatoes, cored and chopped (make sure they’re green!)
3 ounces bread, crust removed, chopped into 1-inch pieces
4 cups extra virgin olive oil (preferably Spanish)
2 ounces Oloroso Sherry
½ ounce Sherry vinegar
Salt, to taste
Blend all ingredients together using a hand mixer or standing mixer.  Strain through a sieve.  Refrigerate. 

Fattoush - Mia Tabet- Lebanese Cooking
(Pita bread crouton salad)

In the Near East, flatbreads are staples of life – in the Egyptian dialect of Arabic, bread is called ‘aish’, a word for life itself.  Fattoush is one of the myriad and creative ways of ‘recycling’ bread in a cultural context where throwing food away is frowned upon, and pitching old but unspoiled bread is tantamount to sacrilege. 

In Arabic,  fatt’ means to crumble or reduce to small pieces. Besides fattoush, the Lebanese, Syrians and Palestinians also make several varieties of fatteh (a dish of either braised chicken, stuffed eggplant or steamed chickpeas, on a bed of croutons, the whole smothered in garlicky yoghurt and topped with sautéed pine-nuts); further south, in the heart of the Arabian peninsula, stale flatbread is moistened with chicken or beef stock, and then tossed with clarified butter and dates or bananas to make the fattoot of Yemen.

Fattoush used to be a summer salad, when garden produce was more seasonal. Now, it is eaten year-round. The versions vary from country to country, region to region (coastal or mountainous) and, sometimes, household to household. Some people like the bread to stay crunchy (as I do) and emphasize that aspect of the salad (as I will); others don't mind if it gets soggy, and even prefer it the day after when it's really mellow. Some versions call for garlic, green peppers and even chopped romaine lettuce leaves, but the following is how it was made in my family – and it is still my favorite!

Ingredients (serves 4-6)
1 medium loaf flat 'pita-style' bread
4-6 medium-large tomatoes
3-4 kirby (pickling) cucumbers, or one English cuke
1 bunch green onions or 1 small yellow or white onion
1 bunch radishes, leaves cut off
1 small bunch parsley (preferably flat-leaf Italian type)
½ small bunch mint or 1 box (fm the boxed herbs at Giants)
1 generous bunch purslane, if available (sometimes at farmers' markets in summer)
2 tbsp. sumac
1/3 c. extra-virgin olive oil
½ tsp. salt (or more to taste)
½-1 lemon, juiced
Method
.
Wash and rinse and all the vegetables and greens. Set aside to drip dry.
Open up the pita bread into two rounds and toast in a slow oven (250-300 F) until golden and crisp throughout. Set aside to cool.
Coarsely chop all vegetables into a large mixing bowl, in order given. Pick mint leaves off stems; chop parsley; pick leaves off purslane stems, if using. Sprinkle greens on top of the vegetables.
Crumble the crisp bread on the surface of the salad. Sprinkle with salt and sumac.
Pour olive oil onto the salad and 2 tbsp of lemon juice. Toss lightly. Taste & adjust seasoning. This salad should be very crisp and fresh, and have a bright, tangy flavor. 

Salsa Verde Rojo : Carolina
This is good with chips.  They use this with meat on tortillas.
Boil until soft:
6 tomatillos
4 tomatoes-roma
2 jalapeno
Put in a blender with:
Cilantro
salt

Salsa para Carne de Porque: Carmela
This salsa is used for pork, it is like a thin barbecue sauce.
Boil until soft:
6 tomatoes- roma
3 jalapeno
When soft put into a blender with:
1 small clove of garlic,salt, pinch of oregano
1/2 bunch of cilantro- chopped
1 small onion- chopped fine
Stuffed Tomatoes
Try stuffing with cornbread and sprinkling with parmesan cheese.

Pink Rice
1 c. rice
1 Tomato,
1 onion chopped onion.
1 chicken bouillon
Garlic clove, salt
2 1/2- c water
carrots, peas, corn
Fry rice in oil until opaque.  Meanwhile in a liquidora (blender) throw in the tomato, onion, garlic, salt.  Then pour the tomato mixture on the rice. Add water and bouillon.  Throw in chopped carrots, corn and peas.  Cover and cook a long time. It will take about 15-30 min. more than usual.  As she says; “No agua-- is finished.” Oh yes, she serves this with bananas cut up on top.  Just ask Andrew.  He loves Carmela’s pink rice with bananas.

Baked Fish with Tomato - Orange Sauce
3 c. chopped tomato- red
2 c. chopped tomato- yellow
or 5 c. chopped both
1/2 c. chopped onion
1/4 c. dry white wine
1 t. grated orange rind
1/4 c orange juice
1/8 t. turmeric
2 garlic cloves
1 t. olive oil
Salt and pepper
Preheat oven to 400.
Combine first 8 ingredients and bake 20 min in a 11*7 baking dish. Arrange fish on top. Drizzle with oil season. Cover with foil and bake 20 min or until fish is   flaky. Ann says to make rice to soak up the sauce.


Oven Tomatoes
Slice roma tomatoes in half length- wise and scoop out seeds. I use a melon-baller. The tomatoes get a drop of olive oil, pinch of salt and pepper, a breadcrumb and a bit of Parmesan cheese. The they get baked for about 20 min. These are easy and versatile. Especially if you are having company. They always perk up the looks of the plate.
       
Roma Tomatoes
Pico de Gallo
Chop up 2 tomatoes, 1/2 and onion, jalapeno, cilantro and salt. It should look like you want to eat it. If you like onions add more. This is a to suit yourself salsa. A great salsa for parties. I even eat this and I hate tomatoes.

Tomato Hints: You may receive tomatoes that are not quite ripe. Just leave them on the counter or place in a paper bag if you want them to ripen quicker.

Stuffed Roma Tomato
Cut in half lengthwise. Scoop out the very wet part.  You should be left with a thick-skinned shell.  Stuff with herbs: basil, chives, oregano; cheese- like ricotta, Parmesan, those fancy little ones like pepper Parmesan; drop of olive oil. Bake at 350 degrees for about 20 min.  Have enough so each person can have 2 tomatoes each (four halves).

Yellow Tomato Soup (CSA)
3-4 yellow tomatoes chopped
1 onion chopped
Sauté them together in olive oil
1 cup cream or( I used 1/2 an 1/2)
1 sprig tarragon
Several leaves of basil – I prefer Thai Basil
Scald the cream, tarragon and basil.
Puree in the blender
Salt and pepper to taste.
Sarah, my daughter, loves this soup. The family who gave me this recipe their daughter took to school for lunch. We couldn't do that because there was none left.

       
Watermelon
Everyone wants to know how to pick a ripe watermelon.  That really happens in the field.  There is a little curly thing- (tendril), right between the watermelon and the first leaf.  This tendril should be dried up.  That means the watermelon is ready to be picked.  That is how the men pick watermelon.
If you are at the store, or stand and want to make sure the watermelon is ripe--- Thump it.  For a demo of this art see my Dad.  He is a professional Thumper.  He goes way back.
The arrival of watermelons means to me the summer is almost over. It is the last of the summer crops to arrive, one of the best tasting crops; and it makes me sad to know that fall is quickly approaching.
 
Watermelon/ Cuke Salad
Cut hunks of watermelon and cucumbers. Right before serving lime juice, salt, and cayenne pepper. This is great try at least once. Let me know how you like it. It is one of our favorites.
It can also be put on skewers for a party. Remember! Don’t add the lime or salt until time to serve.

Yellow Squash
Patty Pan Squash lasagna (CSA)
1 lg squash, patty pan  -- sliced
1/4 " thick
8 oz spaghetti sauce
8 oz cottage cheese, 2% fat
1/2 c shredded mozzarella cheese
1/2 c shredded Parmesan cheese
Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to
reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 1/2 qt. square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon some spaghetti sauce on top of the squash layer. Top with cottage cheese, sprinkle of mozzarella & Parmesan cheese. Repeat 2 more times ending with cheeses. Bake at 350F for 1 hour

Stuffed Patty Pan Squash  
6-8 patty pans
2 tbsp. butter
3-4 tbsp. onion, chopped
3-4 tbsp. celery, chopped
4 tbsp. tomato soup
Salt & pepper to taste
Cheese crackers, crushed

Wash and trim squash. Drop in boiling water and simmer until about half done. Drain and cool. Spoon out the centers, leaving a 1/2-inch shell. Do not cut through bottom. Chop removed centers and set aside. Sauté the onion and the celery in butter until soft. Add chopped centers, tomato soup, salt and pepper. Mix then add enough crushed cheese crackers to thicken filling.

Fill shells. Sprinkle crushed cheese crackers over tops. Bake at 350 degrees until hot and squash is done, approximately 20-30 minutes.

Summer Squash Casserole
Several squash- yellow or zucchini (4)
Onion
1 c. your favorite cheese-cheddar, Parmesan, ricotta, cottage can mix these also
Herbs- add your favorite- basil, thyme, oregano.
3 eggs beaten with 1 c. milk
3 T. butter.
Make alternating layers of squash, onion and cheese. Dot butter. Pour egg mixture over all. Cover and bake at 350 degrees for about 45 min. Cook uncovered about 10 min.

Yellow Squash de Joan
4 yellow squash cubed
1 onion
1 clove garlic
1-cup kale cooked in garlic left over from another night.
1/4 cup Feta cheese crumbled
Sauté the garlic and onion in olive oil.  Add squash cook another 5 min.  Add chopped kale. Last add the feta.  Really pretty good.

Zucchini
Zucchini!!!!!!!!!  Better learn to love this stuff.  It is a staple around here.  We try not to eat this during the winter because the summer flavor is so much better.  Winter squash tastes flat.  They are good steamed with butter.  You may add onions, dill, oregano, almost any herb is good.. They loved to be stuffed, fried, casserole or baked.  Kind of an all purpose vegetable.  They add volume to lasagna, soup, and casseroles.

Zucchini- starts to sound like a bad word. Lucky for zukes it is so versatile. I even have a recipe for zucchini crab cakes. Not too bad but didn’t replace my crab cakes. It calls for shredded zucchini to replace crabmeat.

Don’t forget zucchini bread. It does freeze well and you will thank yourself this winter for taking the time. If you are getting tired of the cinnamon try a bit of ground coriander instead.

Zucchini, tomato and Swiss cheese pie
1 Tbsp butter
1/2 c bread crumbs
1 Tbsp olive oil
1 med onion, diced2 garlic cloves, minced
2 med tomatoes, diced
3 med zucchini, quartered lengthwise and thinly sliced
1/2 tsp fennel seed, crushed
1/4 tsp salt
fresh black pepper to taste
3 eggs
1/3 c milk
¼ pound (about 1 1/3 c) Swiss cheese, grated
3 Tbsp Parmesan cheese

Preheat oven to 375 degrees. Using ½ tsp of the butter, grease a pie plate, then sprinkle the bread crumbs over bottom and sides.
Head olive oil in large skillet over med heat. Add onion, and garlic and sauté for 10 minutes. Stir in diced tomatoes and sauté another 5 minutes. Raise heat to high. Mix in the zucchini, fennel seed, salt and pepper. Cook until zucchini is barely tender, about 5 minutes. It should begin to stick to the pan. Remove from heat and cool 5 minutes.
Beat eggs in a large bowl and stir in milk. Then mix in zucchini mixture. Pour half into the prepared pie plate, top with cheese, then our on remaining zucchini mixture. Sprinkle Parmesan cheese all over the top and dot with remaining ½ Tbsp butter.
Bake 30 minutes or until knife inserted comes out clean and the top is golden brown. Let sit 10 minutes before cutting.

Scalloped Kale and Potatoes
1 pound fresh kale
5 med-large potatoes, peeled and very thinly sliced
2 garlic cloves, minced
1 ½ c grated Swiss cheese
6 Tbsp cold butter, cut into bits
½ tsp salt
Fresh black pepper
1 ¼ c milk

Rinse kale and shake off excess water. Pull the leaves from the stems and discard stems. Stuff the kale into a med pot and add about ½ c water. Cook until kale just wilts, about 7 minutes. Drain and cool kale. Squeeze out remaining water with your hands. Roughly chop kale.
Preheat oven to 425 degrees. Generously butter a large shallow baking dish. Spread half the potato slices on the bottom. Tope with the kale then sprinkle on the garlic and half the cheese, butter, slat and pepper. Top with remaining potato slices, cheese, butter, salt and pepper.
Carefully pour in milk and gently shake the dish to distribute. Bake 50 minutes or until potatoes are tender and top is golden brown.

Tapenade Zucchini
In a large bowl : cut up zucchini or yellow squash and an onion, add Parmesan cheese and the rest of this eggplant mixture. Toss around to coat the squash and put in an oiled casserole dish and bake for 20-30- min at 350 degrees. Amazing.

Zucchini Oatmeal Cookies from the Wickless Home
1 egg
1/2-cup oil (I have substituted up the 1/2 applesauce)
1/2-cup sugar  (I have cut back on sugars by up to 1/3rd)
1/2-cup brown sugar
1-cup all-purpose flour (I often substitute up to 1/2 whole wheat pastry flour)
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 1/4 cups oatmeal
1 cup finely grated zucchini
 
Heat the oven to 350.  Beat together the egg, oil, and both sugars until well blended.  In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.  Stir the flour mixture into the egg mixture.  Add the oatmeal and zucchini and mix well.  Drop by tspfuls onto an ungreased cookie sheet, placing them about 2 inches apart.  Bake for 12 minutes or until golden brown.  Makes about 2 dozen.

Poor Man's Crabcakes
2 cups grated zucchini
1 cup seasoned breadcrumbs
1 Tbsp. mayonnaise or Miracle Whip
1 tsp. Old Bay Seasoning
2 eggs, beaten
Combine all ingredients.  Shape into cakes.  Coat with flour or breadcrumbs if desired.  Fry in oil until brown.

Carole’s Zucchini
1 C. brown rice- uncooked
1 T. olive oil
Ground ginger to taste
1/2 c. green onions-chopped
2 large zucchini slice
3 large tomatoes
1 dash soy sauce- to taste
1 clove garlic
2 c. vegetable broth- boiling
Sauté rice until it becomes golden brown. Place in a glass greased 13*9” dish. Spread rice around in an even layer. Sprinkle with ginger. Layer onions, zucchini, and tomatoes over rice. To the hot vegetable broth, add the soy sauce and garlic, and then pour the mixture evenly over the casserole. Cover tightly and bake at 350 degrees, 1 hr. 15 min. until liquid is absorbed and vegetables tender.

Zucchini Vases
New idea for that large zucchini you don’t know what to do with. Scoop out a small scoop, add water and use as a vase!

Oven Roasted Zucchini Pasta
3 cloves garlic
Italian parsley
2 lb. zucchini - 1 1/2 inch sticks
salt and pepper
1/2 c olive oil
1 c. chicken broth
15 oz. ricotta cheese
5 t.  Sweet butter
Grated Romano cheese
Slice the zucchini into matchsticks. Spray a cookie sheet and lay out the zucchini. Place in the oven at 350 for about 1/2 hour or until the moisture content of the zucchini in 1/2. Cook the pasta according to the directions. Toss the remaining ingredients into the pasta when the pasta is finished along with the zucchini. She says it is simple and delicious.
The oven roasted zucchini sounds like something we should do extra and save for those awful evening when life is a bit too busy. What about putting the zucchini on tortillas, pita pockets and goat cheese, potatoes, or alone with fresh fish?

Zucchini Crisp
Everyone swears this is made from apples.
I cup up the zucchini in bite size portions about the size of chunk pineapple.
Crust:
4 cups flour
2 cups sugar
1/2-teaspoon salt
3/4 pound of butter or margarine

Filling:
6 to 8 cups seeded, peeled, sliced zucchini
2/3 cup lemon juice
1-cup sugar
1/4-teaspoon nutmeg
1-1/2 teaspoons cinnamon

Preheat oven to 375 F. Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9 x 13 inch baking pan. Save the other half for later. Bake for about ten minutes, then remove from oven and set aside. In a sauce pan, cook the zucchini in lemon juice until tender, about 10 minutes. Add the sugar, nutmeg and only 1 teaspoon of the cinnamon. Simmer for about a minute then add a half cup of the saved pastry mixture. Simmer until this thickens stirring constantly. Let cool. Pour the zucchini mixture over the crust. Mix 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bowl then sprinkle it over the pie. Bake for 35 to 45 minutes, or until lightly browned.

Zucchini with Walnuts
Cut zucchini into thin slices.
1/3 cup chopped onion
2 T. butter
1/2 t salt
1/3 cup chopped toasted walnuts
4 T sweet wine. (Boordy’s Apple wine would be good.)
Saute zucchini, onions,  in the butter . Cook about 5 min until the zucchini is tender. Add the wine and the salt. Toss the walnuts is just before serving.

Zucchini Chick Pea Curry
2 T oil
1 small chopped onion
1clove garlic
1 1/2 c chopped mushrooms
2 med zucchini sliced
Cook these together until the zucchini is soft. Stir in:
1 -15 oz can chickpeas
2 tsp curry powder
1 c water
1/4 tsp black pepper
Serve over pasta of your choice.

Calabasa con Crema de Carmela
2 T olive oil
5 roma tomatoes chopped fine
1 onion chopped fine.
2-3 squash chopped fine-yellow or zucchini
1 c water
Bouillon cube
1/2 tsp. oregano
2 T cilantro- chopped
Creama- (or 3 -4 T cream cheese)
Chop the tomatoes and the onion...“ En de stoba -----sauve”,  translates to cook on the stove until soft.  She means soft like a
Slurpy, it is really mush. 
 When the tomatoes and squash are soft add the squash, oregano, water and bouillon.  Cook to you think it is dead.  It takes a while, maybe 40 min or more.. The water will be absorbed.  Just before serving add creama or the cream cheese until mixed through the entire mixture.  This when all finished is a bit wet but not terribly soupy.

Hard Squash
We have 5 kinds of winter squash. They are all similar, but different. The squash is commonly called hard squash.  They should be hard. If they are soft get another one.  If you had a case you should use the softer ones first.
Hint: Place odd squash in the sink with the drainer out to keep squash still when you want to cut them up.

Acorn - Easy to recognize green maybe with an orange patch on the bottom. Acorn squash is best cooked by cutting in half, placing cut side down in a pan with water, OJ, apple juice or cider to keep it moist.  Bake at 350 until baked potato soft. Flip back over and add butter and brown sugar or maple syrup.  Other ideas include apples, applesauce, curried fruit.  Usually we give each person their own half.  The biggest challenge is to eat the most squash with a bit of butter in each bite and not break through the skin.

Butternut - Tan/ orange long with a slightly larger bottom.  Look for ones with a thick stem.  You get more meat and less seeds. 
Butternut can be cooked in several ways. Cut in half or in chunks, take out the seeds. Bake it at 350. They can be cut in large chunks and boiled or steamed.  Then mashed or put into soups.

Sweet Dumpling - pumpkin-like in shape, green with white.  Core these like a baked apple and stuff or after cooking serve with a heavy stew in them.  They are also good like the acorn.

Delicata - Oval Yellow with green stripes. Stufing squash

Buttercup - Green roundish shape with a flat top and a button on the bottom. Bake at 350 until soft.  When finished use for mashed squash or soup. Dryer than the butternut.  A meatier and heartier flavor but no fiber.

Kabocha - green dimpled squash sometimes with a little bit of light green stripe a very orange flesh.  This one is similar to the Buttercup but is a little flakier flesh.

Butternut Squash Soup - (CSA)
Makes 10 cups
4 pounds butternut squash or other winter squash, such as Kabocha, Preservation or Hubbard
1 medium onion, thinly sliced
3 tablespoons vegetable oil
Coarse salt
1 to 2 garlic cloves, finely minced
1 tablespoon grated fresh ginger

Roast Squash and Tomato Soup with Rouille Croutons
1 chunk of a winter squash (e.g. onion squash, red kuri, crown prince or pumpkin) approximately 11⁄2 to 2lbs in weight
450g (1lb) good tomatoes
6 cloves of garlic, whole and unpeeled
1 sprig of rosemary
2 sprigs of thyme
1 red onion, cut into 8 wedges
4 tablespoons extra virgin olive oil
1.2 litres (2 pints) vegetable or chicken stock
salt and pepper

Crouton Ingredients
1 small pinch saffron strands
1 clove garlic, chopped
1 red chilli, deseeded and roughly chopped
1 egg yolk
1 tablespoon red wine vinegar
85 ml (3 fl oz) sunflower oil
60 ml (2 fl oz) extra virgin olive oil
salt
12 thin slices baguette, or pieces of good quality bread cut to size

Preparation Instructions
Pre-heat the oven to 220C/425F/Gas Mark 7. Put all the ingredients for the soup, except the stock, into a roasting tin. Turn with your hands, so that everything is coated in oil. Roast, uncovered, for approximately 45 minutes, turning occasionally, until everything is very tender. Discard the herb stalks. Scrape the rest into the liquidiser (in two batches if necessary) and liquidise with the stock. Pour into a large pan and taste and adjust the seasoning.

While the vegetables are cooking, make the rouille. Soak the saffron in a tablespoon of warm water to release the colour. Pound the garlic, chilli, and a good pinch of salt to a paste in a mortar. Work in the egg yolk and vinegar. Mix the two oils together, then start dripping them into the egg yolk mixture, whisking it constantly. When about one third of the oil is incorporated, you can increase the flow to a slow but steady trickle. Once the oil is all used up, stir in the saffron. Taste and adjust seasonings, which should be on the punchy side.

Brush the slices of French bread with a little extra oil, and arrange on a baking tray. Bake until golden, at the same temperature as the vegetables, turning them once - around 5 minutes, so keep an eye on them to make sure that they don’t burn. Once they are done, pile into a bowl and keep warm.

To serve, reheat the soup and adjust seasonings. Ladle into bowls, and pass the croutons, the rouille, and the grated cheese around separately for everyone to help themselves, floating coutons smeared liberally with rouille in their bowls of steaming soup and finishing with a flurry of grated cheese.

Sophie Grigson 'Herbs' and 'The Complete Sophie Grigson Cookbook'
We have 5 kinds of winter squash.  They are all similar, but different. The squash is commonly called hard squash.  They should be hard. If they are soft get another one.  If you had a case you should use the softer ones first.
Hint: Place odd squash in the sink with the drainer out to keep squash still when you want to cut them up.

Baked Squash
The main way to cook the first three is to cut them in half, bake in a baking pan with water orange juice, apple juice or cider in the bottom, cut side down. It will take approximately 40 min. About the same time as a large baked potato. When you turn one over, stick it with a fork and it is soft like a baked potato, it is finished. Dump the liquid, place back in the pan cut side up with a little butter and maple syrup or brown sugar. Place back in the oven until the two melt. Each person gets a half and the trick is to get the most flesh out and still have a drop of the butter with each bite. Making sure not to break a hole in the side of your “boat.”

This method is great for the delacata or the acorn. The delicata does not have a lot of flesh, so therefore, it would take too much effort to make soup. Other choices for stuffing these squash would be apples, applesauce, curried fruit.

The sweet dumpling is similar to the acorn and delicata but it sits the wrong way. I like these to serve soup or stew. Cut the top off like a pumpkin and stuff cook and eat. If you cook them in muffin tins or ramekins they do not fall over. These tend to be larger than the acorn and a bit heavier/drier.

Butternut and kabocha are both much drier. They make wonderful soups because you are adding a liquid anyway, and their flavor does not get lost. You can cut into chunks, steam, bake, microwave, or boil. Then follow the recipe for the soup. Here is how I choose which of the cooking methods to use.

How much time before dinner?
15 min- boil
20 min-steam but remember this takes 2 pieces to clean.
45+-min bake

Sometimes I bake the whole squash the night before so there is plenty of time to make soup the next day. Make sure that if you use the microwave or the oven to bake a whole squash, you must poke it several times with a fork or knife. They do explode without these holes to release the steam.
The squash keep in a cool dry place -virtually all winter. So if you don’t use it right away keep it until you are ready.

Try all the squash. Try them all cooked in the same way and you will develop a better understanding of squash and how to use it. Changing a squash can change the flavor of a soup. You may decide that kabocha is the only way to go even thought the recipe calls for butternut.