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Login Here Signup Here Signup using FacebookI’ve been into raw for several months now. Now that summer’s over and there’s an abundance of winter squashes, I tried the butternut squash soup (recipe from this site). Eh, it wasn’t that good. Raw butternut squash tastes a bit too starchy, no matter how I tried to grate it, pulverize it or even dehydrate it… :P I’ve always loved Whole Food’s butternut squash soup and I miss it! :(
Now, raw spaghetti squash – it’s so difficult to shred it! I ended up roasting it and made Ani Phyo’s Sun-Dried Tomato Marinara and Cafe Gratitude’s Parmesan. It was so delish!
Wonder if any of you tolerate any of the winter squashes raw? Is there a way to make it softer, less starchy and more palatable?
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make thiny slices, sprinkel a little bit oil and spices, like salt, on it and let it marinade for a little while. It tastes so good as a salad too.
I made a curry last night with some acorn squash. I think the salt/oil marination really helps with the starchiness, and the spices I used covered up any remaining weird texture. Spaghetti squash is much easier to use if it’s very ripe (you can speed up the ripening by putting it in a paper bag, or next to pears and apples in a fruit basket).