We get a ton of winter squash with our farm share, and I usually find it easiest to cook it (either cut up in a veggie steamer on the stovetop, or cut 'em half and microwave them cut side down in a little bit of water.) I measure them out into 1 cup servings and stack them up separated with wax paper, throw it into freezer bags and voila, ready for baking/cooking later. (I have grand dreams of making pumpkin cupcakes with brown butter-bourbon frosting for Thanksgiving. Which may only be a dream, but it will be a lovely one.)
Pumpkin risotto sounds yummy. I meant to make some last year and didn't get around to it.
If you're interested, I have a personally tested, reasonably easy, totally delicious recipe for Winter Squash Cream Sauce (I've made it with butternut, although the recipe says either butternut or pumpkin) involving leeks and cream and sage that is *excellent* over cheese tortellini.
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branchandroot
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Date: 2010-10-29 09:37 pm (UTC)Pumpkin risotto sounds yummy. I meant to make some last year and didn't get around to it.
If you're interested, I have a personally tested, reasonably easy, totally delicious recipe for Winter Squash Cream Sauce (I've made it with butternut, although the recipe says either butternut or pumpkin) involving leeks and cream and sage that is *excellent* over cheese tortellini.