#squashrecipes — Public Fediverse posts on home.social

Binky's Culinary Carnival @[email protected] · 2026-05-27 · 15:07 UTC

Blue Hubbard Squash
This squash roasts tender with a slightly sweet, rich texture. It holds its shape while still feeling soft.

A good option when you want something hearty.

✨ Comment RECIPE and I’ll send it to you. ✨
Savory spices or keep it simple 😄👇
https://www.binkysculinarycarnival.com/blue-hubbard-squash-recipe/

#squashrecipes #seasonalcooking #vegetabledishes #foodblogger #binkysculinarycarnival

Binky's Culinary Carnival @[email protected] · 2026-05-05 · 23:02 UTC

Stuffed Acorn Squash
This squash bakes up tender with a hearty filling that makes it feel like a full meal.

It’s cozy, filling, and perfect when you want something different on the table. 🎃🍽️

✨ Comment RECIPE and I’ll send it to you. ✨
Dinner main or hearty side? 👇🙂
https://www.binkysculinarycarnival.com/stuffed-acorn-squash/
#squashrecipes #comfortmeals #seasonalcooking #binkysculinarycarnival

#squashrecipes #comfortmeals #seasonalcooking #binkysculinarycarnival

Binky's Culinary Carnival @[email protected] · 2026-04-09 · 15:11 UTC

Blue Hubbard Squash
This squash roasts tender with a slightly sweet, rich texture. It holds its shape while still feeling soft.

A good option when you want something hearty.

✨ Comment RECIPE and I’ll send it to you. ✨
Savory spices or keep it simple 😄👇
https://www.binkysculinarycarnival.com/blue-hubbard-squash-recipe/

#squashrecipes #seasonalcooking #vegetabledishes #foodblogger #binkysculinarycarnival

Binky's Culinary Carnival @[email protected] · 2026-03-27 · 15:05 UTC

Stuffed Acorn Squash
This squash bakes up tender with a hearty filling that makes it feel like a full meal.

It’s cozy, filling, and perfect when you want something different on the table. 🎃🍽️

✨ Comment RECIPE and I’ll send it to you. ✨
Dinner main or hearty side? 👇🙂
https://www.binkysculinarycarnival.com/stuffed-acorn-squash/
#squashrecipes #comfortmeals #seasonalcooking #binkysculinarycarnival

#squashrecipes #comfortmeals #seasonalcooking #binkysculinarycarnival

Binky's Culinary Carnival @[email protected] · 2026-03-12 · 15:08 UTC

Blue Hubbard Squash
This squash roasts tender with a slightly sweet, rich texture. It holds its shape while still feeling soft.

A good option when you want something hearty.

✨ Comment RECIPE and I’ll send it to you. ✨
Savory spices or keep it simple 😄👇
https://www.binkysculinarycarnival.com/blue-hubbard-squash-recipe/

#squashrecipes #seasonalcooking #vegetabledishes #foodblogger #binkysculinarycarnival

DoomsdaysCW @[email protected] · 2025-12-14 · 18:54 UTC

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

#seansherman #thesiouxchef #solarpunksunday #vegan #indigenousfoods #indigenouscookbooks

DoomsdaysCW @[email protected] · 2025-12-14 · 18:54 UTC

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen