calliecritturs
Posted : 3/3/2010 12:34:48 AM
glenmar
What kind of squash? Summer squashed I don't peel even for humans.
Winter squashes tho.....those hard shelled squashes, I can't see being able to break those down enough for anyone to eat. Maybe butternut, but.......
Actually they DO, Glenda!!
Try sometime cutting an acorn squash in 1/8 (1/4 and then in half lengthwise) or even a bit smaller ... and put it in a POT ROAST. YUM!!! It retains it's shape but definitely yummy and edible. If you ever go to a Lebanese or Mediterranean restaurant -- the place we go to puts acorn squash and butternut and other kinds of squash in his lamb and veggie couscous -- TO DIE FOR!!!
When I do the veggies for the dogs I simply cut them up in smallish pieces -- or you can put it thru a food processor if you'd rather. But I cook all my squash, potato, etc. in water in a big electric roaster. Once it's tender enough to mash, I lift out with a sieve and put in the next batch of veg to cook. I do the meat last and by then most of the water has reduced down to a thick broth. No waste.
OCCASIONALLY with pumpkin you will find a variety that doesn't get tender when cooked -- instead it will get like leather. THEN you have to scrape the flesh out after it's cooked.
But even in that event -- it's WAY easier to scrape out the flesh after it's cooked than to peel it before. WAY easier.
But I just mash everything up after it's cooked/tender. Literally a few seconds with an old fashioned masher and it's DONE.
dyan
Hehehhe....I don't know Glenda....I HATE squash....ANY KIND....but figured Gibby might like it. Its yellow...... about 8 or 9 inches long. I cooked it with skins on in chunks.
Dyan, I **hated** squash until I was 50 years old. What my mother did to squash .... well, it's no wonder I hated it. But once I learned to cook it so that it didn't turn out like orange gooey salve?? All of a sudden I realized it wasn't squash I hated -- it was how my mother cooked it!! LOL
I'm actually very serious there -- my mother only made butternut and she would peel even that. She cooked it into oblivion and then puts it under the mixer!! So it's totally "smooth". UGH. slimey stuff. gag me.
But it's been since I have been cooking for the dogs that I've learned there are other ways to fix it -- and as long as it's more the consistency of baked potato -- hmmm, it's right tasty. And then my buddy at the Lebanese restaurant taught me to put it in with other veg and meat so all the flavors mingle and man .... YUM!!!
But yeah -- you can do acorn, butternut, calavah, spaghetti squash, zucchini or summer squashes and they're all different with different nutrition.
(PS -- Glenda and Dyan -- try cutting zucchini or summer squash up in chunks, unpeeled -- and then just gently saute it in a bit of butter/margerine. YUM. That too is something my mother never had a clue how to cook.)