marrows and squash ideas

elisamoose

I have just been given some courgettes, marrows and squash ( the big green ones).
Now the courgettes are no problem to use but I could use some ideas for the marrow and squash , particularly things that can be frozen.

Thanks in advance

Pink.

Hi elisamoose,

These threads should give you some ideas:

What to do with marrow

Butternut squash?????

Spaghetti Squash, Butternut squash and other squashes

Pink

babyshoes

I would imagine recipes which call for cougette cooked into them would be ok with marrow, such as cakes, curries, stews etc. It tends to be a bit waterier and has less flavour than courgette (or at least ours do!), so maybe just use the flesh and scoop out the seeds when using it. If they still have soft skin, ie soft enough to scrape easily with a finger nail, they are still basically overgrown courgettes, and can be treated as such for all the usual things. We have found that courgettes can get pretty darn big before the skin goes hard. Once the skin gets a bit harder, it counts as a marrow, which is somewhat of a different beastie, and is aparently best baked.

If the squash has fairly firm flesh, it will freeze fine raw - simply skin and chop it up first. We did this with the remains of a huge squash last year when we realised it wasn't going to last much longer in the fridge and there was faaaar too much to eat in a a couple of days. We froze it in portion sized bags and used as needed - it was fine for as long as we had it, a few months I think. Made nice soup and it also goes well with roasted veg, which we often make underneath a bit of roasting meat.

elisamoose

Pink-winged wrote: »

Hi elisamoose,

These threads should give you some ideas:

What to do with marrow

Butternut squash?????

Spaghetti Squash, Butternut squash and other squashes

Pink

Thanks for those great links!

elisamoose

Well , so far this morning I have made a vat of pasta sauce with courgettes and a pan of veggie chilli using one of the marrows which was like a courgette inside!

russetred

For my tea last night I skinned and cubed 1/2 a marrow.I sprinkled with lemon juice, sliced garlic and exta virgin olive oil.Seasoned it well and roasted for 30 minutes at 180.Everyone loved it!

fairtrade

Useful site for recipes for your homegrown produce:-
http://www.allotment.org.uk/recipe/category/vegetable-recipes/marrow-recipe/