The Squash

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The fall is associated with either pumpkins or squash. I love using vegetables that are in season as they are much fresher. Let's visit a little history about 'the squash.'

The word 'squash' is derived from 'askutasquash', which literally means 'as green thing eaten raw' in the language of the Nahahiganseck Sovereign Nation. These are Native American who lived in the Narragansett Bay area of Rhode Island, Connecticut, and Massachusetts and even down into more states on the eastern shore. Squash was one of the 'The Three Sisters*' planted by the Native American.

Some squash can be eaten raw, while others are cooked. They can be pureed for soups, cakes, pies, and breads or sauteed, steamed, boiled, baked and fried. However, squash are really a fruit. Fruit have seeds on the inside as a tomato does, but are used as a vegetable. In addition to the flesh, other parts of the plant are edible. The squash seeds can be eaten or they can be ground into paste or pressed for vegetable oil. The shoots and leaves can be eaten as greens and the blossoms are good in cooking.

More about squash in the next article. Here is a favorite of mine.

Hubbard Squash Soup (or Butternut Squash Soup)
1 Tablespoon virgin olive oil
1 medium onion, diced fine
1/2 cup chopped scallions
2 garlic cloves, diced fine
1 quart vegetable broth, or chicken broth or water
4 cups Hubbard or butternut squash, cubed and cooked until soft in boiling water(2-3 squash)
1 teaspoon cinnamon
1/4 teaspoon mace
Salt and pepper to taste
1 cup heavy cream ( or soy milk thickened with flour and water) The cream is optional. I like it
just as well without it.

Heat olive oil and saute the onion, scallions and garlic until golden.
Add the broth and simmer 15-20 minutes.
Add the squash, salt, pepper, and mace.
Simmer for 15 more minutes.
Put into a food processor and puree.
Add the heavy cream (or soy) optional.
Continue to simmer until heated throughout.
Garnish with a chopped scallion or a dollop of sour cream or Pesto or...use your imagination.


* The Three Sisters were the three main plants used for agriculture by the Native American: maize (corn), beans, and squash. They were planted together. The cornstalks provided support for the climbing beans and shade for the squash. The squash vines provided ground cover to prevent weeds, and the beans provided nitrogen for all three crops.


Recipe by Connie Hope from my new cookbook, In Addition...to the Entree. It is now available for purchase.

Cooking with Risotto Rice...What the Heck is Risotto?

Cooking with Risotto Rice....What The Heck Is Risotto?


The 5 cooking tips and information a cook should know about about Risotto Rice.
Did you know?

1. that risotto rice is grown in Italy.

2. that it is a creamy traditional Italian rice dish.
3. that risotto rice needs to be cooked in flavored stock such as chicken or vegetable.

4. that risotto rice is cooked slowly and stirred continually.

5. that stirring loosens the starch from the outside of the rice grains and into the liquid. This creates a smooth creamy texture.

Do I have your interest?

Artichoke Risotto

2 cups risotto rice
1 cup dry, white wine
6 cups chicken broth
2 cans artichokes hearts, drained
1/4 cup butter
3 Tablespoons olive oil
1/2 Vidalia onion, finely chopped
3 to 4 cloves of garlic, minced
6 Tablespoons grated Parmesan cheese
Salt and pepper to taste

Put olive oil in a large, deep pan. Saute onion and garlic until lightly brownedAdd the uncooked risotto to the pan and stir for 1 minute. Add the wine to the rice mix and cook for 8 to 10 minutes. Stir continually. Then turn heat down to a medium simmer. Add about 3 cups of the broth and the artichokes.

Cook stirring frequently and add 1 cup of broth at a time.

Cook until rice is tender and creamy about 30 to 40 minutes.

Stir in cheese. Salt and fresh pepper to taste. Serves 8-10
May your side dish always be in the spotlight.

Connie Hope

Author of In Addition...to the Entrée


All right reserved. This book or any portion thereof, may not be reproduced in any form, except for review purposes, without the written permission of the author. These recipes are the possession of Connie Hope.

3 Interesting Beginner's Cooking Tips

Did you know....

1. that a squash is really a fruit because the seeds are inside? But we still consider it a vegetable.

2. that pesto can be frozen in an ice cube tray, then put into a clear plastic baggie and kept in your freezer until you are ready to use it? To serve it, simply pop it into a pan, add a little wine, broth and cook.

3. that you should cut herbs with a scissors so the leaves do not get bruised?

This is just a small snapshot of all the many tips and important information about side dishes, salsas, chutneys, fruit, vegetables and appetizers that are available in my book, In Addition... to the Entrée.

On your way home from work or play, stop at the grocery store and pick up a pre-cooked entrée, what should I make for a side dishes?

May your side dish always be in the spotlight,

Connie Hope
Author of In Addition...to the Entrée
These cooking tips and recipes are copyrighted and property of Connie Hope. They may not be copied without the permission from the author.

photo by La Grande Farmers' Market