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Old 12-11-2008, 09:31 AM   #11
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Quote:
Originally Posted by QSis View Post
dit, that sounds wonderful!

How do you cook the sliced squash? Steam, sautee, boil?

Lee
QSis, I boil it, but steaming would be fine also. Cook it until tender, and remember to drain very thoroughly and squish all the water out of the cooked squash before combining with the other ingredients. Enjoy!
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Old 12-17-2008, 05:20 PM   #12
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My yellow squash casserole


Ingredients:

1 medium size cooked, drained and mashed yellow squash
1 chopped onion
some turmeric
some ginger
100 grams melted butter
1 cup sour cream
some minced chives
salt and pepper
some bread crumbs
some olive oil

Let's start:

In a large can,mix all ingredients together,pour the mixture in a buttered casserole. Throw some bread crumbs and sprinkle some olive oil on top. Bake in the oven for at least 25 minutes at 180 degrees untill the top is crispy and brown.
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Old 12-17-2008, 07:33 PM   #13
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Arwen, I have a feeling that the yellow squash you use in Italy are different than the ones commonly found in the US. Ours are very small, about 5 or 6 per pound (10 to 12 per kilo). For the quantity of the other ingredients in your recipe, I would think you are using at least 1/2 kilo of cooked squash. Is that correct? Also, I assume your cooking temperature is 180C, or about 350F.
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Old 12-17-2008, 08:33 PM   #14
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Oh, my! Why?
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Old 12-18-2008, 05:24 AM   #15
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Quote:
Originally Posted by FincaPerlitas View Post
Arwen, I have a feeling that the yellow squash you use in Italy are different than the ones commonly found in the US. Ours are very small, about 5 or 6 per pound (10 to 12 per kilo). For the quantity of the other ingredients in your recipe, I would think you are using at least 1/2 kilo of cooked squash. Is that correct? Also, I assume your cooking temperature is 180C, or about 350F.
Yes,have a look here...

http://farm1.static.flickr.com/129/3...562864e6a0.jpg
http://www.elvissinel.it/immagini/zucca.jpg
http://www.mollyweb.it/molli/moduli/...AMANTOVANA.jpg
we have many varieties depending from the variety of soil..
the best one is Mantua Squash,it is suitable for ravioli filling,for soups,for cakes,for instance,it smoother and sweeter,but it's not easy to find it,unless you go directly to a farmer in Mantua and surroundings...
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Old 12-18-2008, 05:31 AM   #16
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My squash are commonly bought in a grocer shop,not in Mantua..the weight is usually 1 kilo or 1.5 kilos each,my recipe is suitable for this quantity.
If you like you might add some bechamelle or some butter flakes on top instead of olive oil and even some ginger powder,it depends on your taste;-))
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Old 12-18-2008, 07:22 AM   #17
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This is the yellow squash, also called summer squash, we commonly use in the US:


It's similar to zucchini, but sweeter.
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Old 12-18-2008, 07:56 AM   #18
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I have never seen such vegetables,thanks a lot for the photo!!! :-))))
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Old 12-18-2008, 08:19 AM   #19
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They are very common in the southern part of the US and with modern transportation can be purchased in most parts of the country. They are very tender and have a mild sweet flavor. I now live in Central America and can't buy them here. When I make my squash casserole here, I substitute zucchini for the yellow squash. The taste is different but similar.
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Old 12-18-2008, 08:36 AM   #20
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It's really interesting to learn about your yellow squash !!!
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