Thread Tools Display Modes
Old 05-14-2020, 12:05 PM
Johnny Bravo's Avatar
Johnny Bravo is online now
Join Date: Jan 2003
Location: The Swamp
Posts: 7,996

Give me your tired, your gourds (recipes)

I picked up a bag you-get-what-you-get of veggies from a CSA and it has, among lots of lovely things which I enjoy, quite a few squashes and gourds.

I have:

A bunch of adorably tiny eggplants.
Several zucchini.
A big squash which I think is probably butternut.

I do not like these vegetables (I know they're really fruits). I do not like squash and eggplant. Get your pumpkin pie out of here, I'll have sweet potato instead.

But I'm not putting this veg to waste, so hit me with your tastiest variants.

I'm thinking that I can do a butternut/beet soup since I didn't get enough beets in the bundle to boil a borscht.

Are baby eggplants more tender and tasty than their big bros? I'm willing to give them a shot with a simple roasting.

But I'm at a total loss for the zucchini. I really, really, really do not like zucchini. It's like somebody took a cucumber and injected it with sawdust.
Old 05-14-2020, 01:45 PM
VOW is offline
Join Date: Apr 2002
Location: NE AZ
Posts: 4,290
I have a recipe for peanut eggplant curry.

And also a to-die-for squash-sausage-mushroom soup.

Klaatu Barada Nikto
Old 05-14-2020, 02:05 PM
Johnny Bravo's Avatar
Johnny Bravo is online now
Join Date: Jan 2003
Location: The Swamp
Posts: 7,996
Well don't tease!
Old 05-14-2020, 03:03 PM
Beckdawrek's Avatar
Beckdawrek is online now
Join Date: Aug 2017
Location: Boonies??
Posts: 23,413
Slice up a mixed variety in similar sizes. Slice up an onion in rings. Get a couple pieces of fatty bacon and fry til crispy. Remove the bacon from the pan to cool. Now, put all your sliced veg in the pan. Don't be scared, overfill the pan. It will shrink as it cooks. Stir and flip over often, over med heat. Crumble the bacon and throw it back in the pan.
Everything is good with bacon added.
Bad, bad, bad!
Old 05-14-2020, 03:50 PM
Chefguy's Avatar
Chefguy is offline
Charter Member
Join Date: Jun 2003
Location: Portlandia
Posts: 44,077
Ratatouille. My wife makes this wonderful vegetable stew, using a goodly amount of olive oil and an equally goodly amount of Parmesan cheese, which is not usually found in a recipe for this dish. But the cheese, combined with the oil and the simmered veggies, makes for a sweet dish.
Old 05-14-2020, 06:01 PM
Tarataratara is offline
Join Date: Jun 2018
Posts: 106
I like to shred zucchini and add it to pasta sauce in the Crock Pot or Instant pot. The zucchini is not noticeable.

I didn't think this zucchini crusted chicken would work, but it was very good.

Breaded zucchini chips or fries are delicious, as is zucchini bread.
Old 05-14-2020, 08:36 PM
VOW is offline
Join Date: Apr 2002
Location: NE AZ
Posts: 4,290
For the squash-sausage soup, you can use pumpkin or your butternut squash. And if you aren't
interested in Vegan, any breakfast sausage and a can of evaporated milk instead of soymilk
both work

Both recipes very yum.

(yes, I'm THAT VOW)
Klaatu Barada Nikto
Old 05-16-2020, 03:27 AM
Die Capacitrix's Avatar
Die Capacitrix is offline
Join Date: May 2019
Location: Switzerland
Posts: 489
I'll second zucchini bread. Like banana bread, but with zucchini. You won't notice the taste.
Old 05-16-2020, 01:11 PM
romansperson's Avatar
romansperson is offline
Charter Member
Join Date: Mar 2001
Posts: 4,978
Originally Posted by Die Capacitrix View Post
I'll second zucchini bread. Like banana bread, but with zucchini. You won't notice the taste.
Yes, this. And zucchini brownies too!
Old 05-16-2020, 06:03 PM
california jobcase is offline
Join Date: Dec 2009
Location: S. GA
Posts: 3,511
Fried zucchini is good. Slice the zukes into 1/8-1/4 inch slices, coat them with an egg-flour-milk batter, and deep fry. It's quite good with cocktail sauce.

Stuffed zucchini is good, too, if they're big enough. Many recipes exist or you can use a stuffed pepper recipe of your choice for the filling.

Last edited by california jobcase; 05-16-2020 at 06:05 PM.
Old 05-16-2020, 09:07 PM
thorny locust's Avatar
thorny locust is offline
Join Date: Apr 2019
Location: Upstate New York
Posts: 2,376
Originally Posted by Johnny Bravo View Post
Are baby eggplants more tender and tasty than their big bros?

Seconding ratatouille, for both the eggplant and the zucchini. Here's one version, there must be hundreds:

Olive oil
One large or two smaller good strong cooking onions
Garlic, to taste (I use several cloves)
Sweet peppers, gold and/or red ripe, two or three
One standard or two or three Asian (or baby standard) eggplant
Two to six tomatoes, depending on size
Basil, to taste; about a handful of fresh leaves

At least some of the following, but these are optional:
Summer squash (yellow, zucchini, cousa, and/or pattypan)
Snap beans (any type or color)
Green and/or purple sweet peppers
Some hot pepper if you like
Any other vegetable you think might be good

Take a large heavy frying pan and add enough olive oil to cover the bottom. Peel and cut up onions and garlic (cut to bitesize or smaller as you like) and sauté briefly on medium heat. Wash other produce. Remove seeds from peppers. Slice peppers and eggplant and add to pan. (It's not necessary to peel eggplant if the skins are tender.) Keep on medium heat, stirring occasionally, and adding a little more oil if necessary, while you cut up and add summer squash, tomatillos, and / or beans in approximately that order. Cut tomatoes into quarters (or smaller, if they're really big ones) and add them to pan; put a lid on and simmer on moderate heat until all vegetables are just tender. Add basil leaves (whole or chopped) and simmer another minute or two. Serve with rice, potatoes, fish or meat, or just with good bread.

Any leftovers? Try cold the next day with a little good vinegar added.

This also freezes well.

And here's an idea for the winter squash:

Squash Soup

2 medium onions
2 to 3 cloves of garlic
a tablespoon or two of olive oil
3 small to medium pieces of ginger or candied ginger
2 medium sweet potatoes
1 cup apple cider (sweet cider; though I suppose you could try the alcoholic version)
4 to 5 cups of water
Winter squash: About 3 lb of any winter squash, raw or leftover cooked

Wash sweet potatoes and remove any bad portions of skin
Peel winter squash, and cut up if raw (size of pieces doesn't matter)
Sauté onion and garlic in olive oil briefly
Cut up and add the ginger (size of pieces doesn't matter)
Cut up and add sweet potatoes (size of pieces doesn't matter)
Add apple cider and water
Add winter squash (cooked or raw)
Bring to a boil and then simmer till all vegetables are soft
Put through a blender or food mill, if you want it really smooth;
or mash pieces with a potato masher if you don't mind some chunks
Return to pot and reheat to serve


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 11:41 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2020, vBulletin Solutions, Inc.

Send questions for Cecil Adams to:

Send comments about this website to:

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Copyright © 2019 STM Reader, LLC.

Copyright © 2017