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Winter Squashes

Winter squash and pumpkin, prepared by boiling, stewing, steaming, or baking until tender.

From an old cookbook · modernised transcription
By E. E. Kellogg · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Pumpkin and cream work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 687 recipes. Both carry octanal, which smells fat, soap. The science ↓

Winter Squashes

Ingredients

Directions

Prepare the squash

  1. Select squashes of a firm texture.

  2. Wash the squash.

  3. Break hard-shell squash in pieces with a hatchet, or divide soft-shell squash with a knife.

  4. Remove all seeds.

Cook

  1. Boil, stew, steam, or bake, as preferred.

  2. To boil or steam, allow from thirty minutes to one hour.

  3. To bake, allow one to two hours.

  4. For baked squash, wash and divide the squash.

  5. Lay the shells downward on the top grate of the oven, or place in a shallow baking dish with a little boiling water.

  6. Boil until tender.

  7. For steamed squash, prepare the squash and steam until tender.

Serve

  1. Serve in the shell, or scrape out the soft part, mash, and serve with two large tablespoonfuls of cream to a pint of squash.

  2. If preferred, remove the skins before baking and serve the squash as sweet potato.

  3. Mash and season the steamed squash as for baked squash.

By E. E. Kellogg. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pumpkin + creamtop 28% of all pairs
    Smell alikelow
    Cooked together687 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Squash
Provides the main body and sweet, soft flesh that becomes tender when cooked through.
Cream
Adds richness and moisture to the mashed squash, softening its texture and rounding its flavor.

The step that matters

Cooking until fully tender. Squash must be cooked through until the flesh is soft; underdone squash stays firm and starchy, while the starches break down fully only with enough heat and time.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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