peeling squash

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm having a bit of a problem, I currently have a cyst in my median nerve
that
is ever expanding, pressing the nerve into the tendons of my wrist.
Essentially, my thumb, fore- and middle fingers go numb with lots of use
and
i'm having trouble gripping things tightly.

Ouch, Heather, I'm so sorry to hear that. Is it visible from outside?

Quoted message said:

I'm looking to make a squash stew like this
http://www.epicurious.com/recipes/recipe_views/views/233714
but with half the squash and adding chick peas and spinach

I saw that recipe -- looks pretty good.

Quoted message said:

Peeling the squash is a big problem. Any recommendations? I'm thinking
about
slicing it and roasting it a bit then slicing the skin off?

Does your market have pre-peeled, chopped squash? Some supermarkets sell it
that way in the produce dept. Would be nice if they sold that frozen, but I
haven't seen it.

Otherwise, I think your method would work. I know people sometimes cut them
in half, nuke or roast cut side down in some water, and then scoop out the
flesh.

Chris said:

Ouch, Heather, I'm so sorry to hear that. Is it visible from outside?

I keep getting it in the same place, it's right under the scar from where I
had it removed. It pokes out, it's kind of gross. Doctor's appointment on
monday then off to the surgeon to set up a time for removal.

Quoted message said:

Does your market have pre-peeled, chopped squash? Some supermarkets sell it
that way in the produce dept. Would be nice if they sold that frozen, but I
haven't seen it.

Otherwise, I think your method would work. I know people sometimes cut them
in half, nuke or roast cut side down in some water, and then scoop out the
flesh.

I have a kachoba squash, I think for tonight I'm going to slice up half and
rost those slices and peel them. Serve them with mole, black beans and rice.
I'll see if I can use my method for the stew. My fear is that precooking them
will make them mushy and they'll fall apart in the stew.

If nothing else, I'm sure I can trade something with david and have him peel
for me.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo said:

I'm having a bit of a problem, I currently have a cyst in my median nerve that
is ever expanding, pressing the nerve into the tendons of my wrist.
Essentially, my thumb, fore- and middle fingers go numb with lots of use and
i'm having trouble gripping things tightly.

I'm looking to make a squash stew like this
http://www.epicurious.com/recipes/recipe_views/views/233714
but with half the squash and adding chick peas and spinach

Peeling the squash is a big problem. Any recommendations? I'm thinking about
slicing it and roasting it a bit then slicing the skin off?

of course once I get this damned thing removed I'll not be doing much for a
couple months.

Canned yams will work.

Sheldon

The Bubbo said:

I'm having a bit of a problem, I currently have a cyst in my median nerve that
is ever expanding, pressing the nerve into the tendons of my wrist.
Essentially, my thumb, fore- and middle fingers go numb with lots of use and
i'm having trouble gripping things tightly.

I'm looking to make a squash stew like this
http://www.epicurious.com/recipes/recipe_views/views/233714
but with half the squash and adding chick peas and spinach

Peeling the squash is a big problem. Any recommendations? I'm thinking about
slicing it and roasting it a bit then slicing the skin off?

of course once I get this damned thing removed I'll not be doing much for a
couple months.

--
.:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

===
At the risk of sounding rash, you should have the cyst removed so to get your life
back to normal. Having said that, your suggestion of roasting and peeling the
squash sounds like it will do the trick.

I had one of those on my right wrist and had it removed back in Dec of 1971 and
have not had any more problems with it. Wow, I just realized it's been over 30
years hence.

Anyway, go see your shrink and have the thing removed.

Cheers,

Ray
Austin, TX
===

Ray S. & Nayda Katzaman said:

===
At the risk of sounding rash, you should have the cyst removed so to get

your life

Quoted message said:

back to normal. Having said that, your suggestion of roasting and peeling

the

Quoted message said:

squash sounds like it will do the trick.

I had one of those on my right wrist and had it removed back in Dec of 1971

and

Quoted message said:

have not had any more problems with it. Wow, I just realized it's been over

30

Quoted message said:

years hence.

Anyway, go see your shrink and have the thing removed.

Cheers,

Ray
Austin, TX
===

oh, don't worry! It's coming out. I've gotten it before and had it removed and
it came back and i'll have it removed again. Pain in the ass, but I can't
function with it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Traditionally the Japanese cook & eat kabocha squash UNpeeled...

Gennie

I use butternut winter squash all the time. I grew up in India eating
pumpkin, the American butternut squash comes the closest to Indian
pumpkin. Yes! it is a problem to cut and peel. I usually cut the whole
squash in two halfes remove the seeds and then bake it in the oven at
400 deg F for about 40 minutes. Let it cool for about 20 minutes. You
will be surprised how easy it becomes to peel and cut it. I have never
tried to bake the whole squash, I don't see any reason why that could
not be done. If you like some Indian recipe, let me know and I will
post it here for you.
Yogi
www.IndiaCurry.com

Gennie said:

Traditionally the Japanese cook & eat kabocha squash UNpeeled...

Gennie

That's good to know because I used half in dinner tonight and just getting it
sliced was a problem, I had to have David use the can opener on the can of
beans.

I'll try the recipe with the skin on and see how that goes.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Yogi Gupta said:

I use butternut winter squash all the time. I grew up in India eating
pumpkin, the American butternut squash comes the closest to Indian
pumpkin. Yes! it is a problem to cut and peel. I usually cut the whole
squash in two halfes remove the seeds and then bake it in the oven at
400 deg F for about 40 minutes. Let it cool for about 20 minutes. You
will be surprised how easy it becomes to peel and cut it. I have never
tried to bake the whole squash, I don't see any reason why that could
not be done. If you like some Indian recipe, let me know and I will
post it here for you.
Yogi
www.IndiaCurry.com

I would love new indian recipes!
Thank you

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Heather! The recipe follows. You may bake longer up to 40 minutes. The
recipe tastes better if you add a bit of brown sugar. I had omitted it
for diabetics.

http://www.indiacurry.com/vegetables/karela.htm

Nutrition aspects
Winter squashes such as Butternut, Hubbard, and Acorn are nutritional
and categorized as 'Yellow Vegetables' in the 2005 USDA foods. Pumpkin
used in India is close in texture and taste to Butternut squash as
opposed to Pumpkin available in United States. It is very difficult to
cut and remove the skin. Before cutting I bake the Butternut squash to
soften the skin. The recipe is similar to famous Punjabi dish called
Meetha Kaddu . One of the ingredients we have omitted is sugar to make
it more suitable for diabetics. Fenugreek seeds and leafs may help
lower fasting blood glucose.

Ingredients
1. Medium size Butternut: 1
2. Canola oil: 1½ teaspoon
3. Whole Fennel seed: ½ teaspoon
4. Finally chopped ginger: 1 Inch
Substitute with dry ginger powder: ½ teaspoon
5. Salt to taste
6. Cayenne powder to taste
7. Fresh Fenugreek leafs (Methi): ½ Cup
Substitute with dry Fenugreek leafs (Kasoori Patta): 1 Tablespoon
8. Lime or Lemon juice: 1 teaspoon
9. Water: 2 Tablespoons

Method
Step 1: Preheat oven to 350 ºF. Bake whole butternut for about 25
minutes. Let it cool for about ½ hour making it easier to handle.
Step 2: Cut the Butternut in half lengthwise. With a spoon, scoop out
the seeds. Now, you have to make a decision. Do you want to keep or
discard the skin. If you want to discard the skin peel it off with a
sharp paring knife.
Step 3: Cut Butternut into ¾" cubes. Put aside.
Step 4: In a heavy bottom pan, heat oil. Add Fenugreek seeds. Roast
Fenugreek seeds as they start to turn brown and emit nutty flavor.
Step 5: Add Butternut cubes. Sautee for five minutes.
Step 6: Add remaining ingredients except water. Sautee 2 to three
minutes.
Step 7: Add water. Cook Covered for 15 minutes on medium heat.

"Yogi Gupta" <[email hidden]> wrote in message
news:[email hidden]...
Heather! The recipe follows. You may bake longer up to 40 minutes. The
recipe tastes better if you add a bit of brown sugar. I had omitted it
for diabetics.

http://www.indiacurry.com/vegetables/karela.htm

The link is for Bitter melon. I like this recipe, but I can't find a
definition/glossary for what
Kasoori Patta is.
DH likes bitter melon and has made it 3 times now. The first 2 I couldn't
eat, but if they are chopped very finely, I like it very much. So I'm
wondering what Kasoori Patta is in this recipe.
Thanks so much.
Dee Dee

Dee! I am sorry the recipe for buternut is on the following URL

http://www.indiacurry.com/vegetables/butternut.htm

Now to your question, Kasoori Patta is dried Fenugreek leaves. They are
supposed to be good for maintaining blood glucose level. You can omit
Kasoori Patta or substitute it with Oregano leaves. Oregano leafs work
well also.

"Yogi Gupta" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee! I am sorry the recipe for buternut is on the following URL

http://www.indiacurry.com/vegetables/butternut.htm

Now to your question, Kasoori Patta is dried Fenugreek leaves. They are
supposed to be good for maintaining blood glucose level. You can omit
Kasoori Patta or substitute it with Oregano leaves. Oregano leafs work
well also.

Thanks. I see you are now linking the butternut vs. bitter gourd recipe,
but I will speak to this karela recipe so as to not confuse.
http://www.indiacurry.com/vegetables/karela.htm

I see in the karela recipe that fenugreek powder is already used (that is
what I keep on hand). Do you think they are speaking of fresh fenugreek
leaves? And are you speaking of fresh oregano leaves?
Or would you use the dried oregano leaves? I'm wondering how much oregano
would change the taste of this dish, vs. using no oregano.
Thanks,
Dee Dee

Yogi Gupta said:

Heather! The recipe follows. You may bake longer up to 40 minutes. The
recipe tastes better if you add a bit of brown sugar. I had omitted it
for diabetics.

http://www.indiacurry.com/vegetables/karela.htm

Nutrition aspects
Winter squashes such as Butternut, Hubbard, and Acorn are nutritional
and categorized as 'Yellow Vegetables' in the 2005 USDA foods. Pumpkin
used in India is close in texture and taste to Butternut squash as
opposed to Pumpkin available in United States. It is very difficult to
cut and remove the skin. Before cutting I bake the Butternut squash to
soften the skin. The recipe is similar to famous Punjabi dish called
Meetha Kaddu . One of the ingredients we have omitted is sugar to make
it more suitable for diabetics. Fenugreek seeds and leafs may help
lower fasting blood glucose.

Ingredients
1. Medium size Butternut: 1
2. Canola oil: 1½ teaspoon
3. Whole Fennel seed: ½ teaspoon
4. Finally chopped ginger: 1 Inch
Substitute with dry ginger powder: ½ teaspoon
5. Salt to taste
6. Cayenne powder to taste
7. Fresh Fenugreek leafs (Methi): ½ Cup
Substitute with dry Fenugreek leafs (Kasoori Patta): 1 Tablespoon
8. Lime or Lemon juice: 1 teaspoon
9. Water: 2 Tablespoons

Method
Step 1: Preheat oven to 350 ºF. Bake whole butternut for about 25
minutes. Let it cool for about ½ hour making it easier to handle.
Step 2: Cut the Butternut in half lengthwise. With a spoon, scoop out
the seeds. Now, you have to make a decision. Do you want to keep or
discard the skin. If you want to discard the skin peel it off with a
sharp paring knife.
Step 3: Cut Butternut into ¾" cubes. Put aside.
Step 4: In a heavy bottom pan, heat oil. Add Fenugreek seeds. Roast
Fenugreek seeds as they start to turn brown and emit nutty flavor.
Step 5: Add Butternut cubes. Sautee for five minutes.
Step 6: Add remaining ingredients except water. Sautee 2 to three
minutes.
Step 7: Add water. Cook Covered for 15 minutes on medium heat.

Thanks, this looks wonderful and I'm going to keep it.

I've recently rediscovered squash and sweet potatoes. I'd hated them so much
as a child. I realized that my issue is that they are always served sweet and
they were just TOO sweet for me. We always had our squash with butter and
brown sugar and the sweet potatoes came from a can and were candied. Both made
me gag, I was always swallowing the bites whole just so I could get away from
the table.

I started roasting sweet potatoes and squash using Indian spices, mostly garam
masala, and I found that while the roasting will accentuate some of the
sweetness, it does it subtlely and the indian spices are a great compliment.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yogi Gupta said:

Heather! The recipe follows. You may bake longer up to 40 minutes. The
recipe tastes better if you add a bit of brown sugar. I had omitted it
for diabetics.

http://www.indiacurry.com/vegetables/karela.htm

Nutrition aspects
Winter squashes such as Butternut, Hubbard, and Acorn are nutritional
and categorized as 'Yellow Vegetables' in the 2005 USDA foods. Pumpkin
used in India is close in texture and taste to Butternut squash as
opposed to Pumpkin available in United States. It is very difficult to
cut and remove the skin. Before cutting I bake the Butternut squash to
soften the skin. The recipe is similar to famous Punjabi dish called
Meetha Kaddu . One of the ingredients we have omitted is sugar to make
it more suitable for diabetics. Fenugreek seeds and leafs may help
lower fasting blood glucose.

Ingredients
1. Medium size Butternut: 1
2. Canola oil: 1½ teaspoon
3. Whole Fennel seed: ½ teaspoon
4. Finally chopped ginger: 1 Inch
Substitute with dry ginger powder: ½ teaspoon
5. Salt to taste
6. Cayenne powder to taste
7. Fresh Fenugreek leafs (Methi): ½ Cup
Substitute with dry Fenugreek leafs (Kasoori Patta): 1 Tablespoon
8. Lime or Lemon juice: 1 teaspoon
9. Water: 2 Tablespoons

Method
Step 1: Preheat oven to 350 ºF. Bake whole butternut for about 25
minutes. Let it cool for about ½ hour making it easier to handle.
Step 2: Cut the Butternut in half lengthwise. With a spoon, scoop out
the seeds. Now, you have to make a decision. Do you want to keep or
discard the skin. If you want to discard the skin peel it off with a
sharp paring knife.
Step 3: Cut Butternut into ¾" cubes. Put aside.
Step 4: In a heavy bottom pan, heat oil. Add Fenugreek seeds. Roast
Fenugreek seeds as they start to turn brown and emit nutty flavor.
Step 5: Add Butternut cubes. Sautee for five minutes.
Step 6: Add remaining ingredients except water. Sautee 2 to three
minutes.
Step 7: Add water. Cook Covered for 15 minutes on medium heat.

Thanks, this looks wonderful and I'm going to keep it.

I've recently rediscovered squash and sweet potatoes. I'd hated them so
much
as a child. I realized that my issue is that they are always served sweet
and
they were just TOO sweet for me. We always had our squash with butter and
brown sugar and the sweet potatoes came from a can and were candied. Both
made
me gag, I was always swallowing the bites whole just so I could get away
from
the table.

I started roasting sweet potatoes and squash using Indian spices, mostly
garam
masala, and I found that while the roasting will accentuate some of the
sweetness, it does it subtlely and the indian spices are a great
compliment.

--
.:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I'm starting to think that dried fenugreek leaves might be a good thing to
keep handy (I already have powdered).
Would you agree?
Dee Dee

Dee!
For diabetese, the Karela, fenugreek seeds, fenugreek leafs fresh
(Methi), and Fenugreek leafs Dry (Kasoori Patta), are all recommended,
separately and together. It has been shown by various studies in India
that fasting glucose levels can be reduced by about 20% via such
recipes. They even sell these types of things in concentrated form in
United States, but those may interfere with insulin medication. By the
way, the taste of Fenugreek seeds, is very different than the Kassori
Patta or the Methi. Funny, they are from the same plant still different
tastes.
I put the butternut because the original query was about butternut
squash and I misposted the URL for Heather. At least now both the URLs
are there, butternut (kaddu) and bitter gourd (Karela).

"Yogi Gupta" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee!
For diabetese, the Karela, fenugreek seeds, fenugreek leafs fresh
(Methi), and Fenugreek leafs Dry (Kasoori Patta), are all recommended,
separately and together. It has been shown by various studies in India
that fasting glucose levels can be reduced by about 20% via such
recipes. They even sell these types of things in concentrated form in
United States, but those may interfere with insulin medication. By the
way, the taste of Fenugreek seeds, is very different than the Kassori
Patta or the Methi. Funny, they are from the same plant still different
tastes.
I put the butternut because the original query was about butternut
squash and I misposted the URL for Heather. At least now both the URLs
are there, butternut (kaddu) and bitter gourd (Karela).

Thanks for the info. Yes, the Fenugreek seeds are very different to me. I
don't have a diabetes problem, but I believe a lot of the things that help
diabetes, etc., are also valuable as a prevention.
I like both of your recipes and have saved them. Thanks.
Dee Dee

Dee Randall said:

I'm starting to think that dried fenugreek leaves might be a good thing to
keep handy (I already have powdered).
Would you agree?
Dee Dee

I have powdered and I have seeds and I use them both, though neither nearly as
often as I should.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!