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From: Deborah (
Subject:         But, but, butternut squash and cabbages!
Date: December 31, 2009 at 11:16 am PST

In Reply to: too many butternut squash and cabbages! posted by Kim on December 31, 2009 at 10:01 am:

Multi-Purpose Squash

Cook several squashes at the same time
(bake or steam), until tender.
Remove usable pulp, and pack into 1-cup
or 2-cup portions.
Refrigerate or freeze the portions.


To make soup, add 1 or 2 portions of
the cooked squash to lightly-boiling
vegetable broth or simmering nondairy
milk (or a combination of those).
Heat until the squash is hot.
Season to taste with herbs and spices.


To serve squash as a side dish,
reheat cooked squash gently.
Top with margarine or soy yogurt.
Sprinkle with cinnamon-sugar or your
favorite herbs.



Shred cabbage thinly.
Store in 2-cup portions in zipperbags.

When you make stir-frys, defrost a bag
of cabbage, and add to pan just after
the onions, and stir-cook until the
cabbage is cooked to your liking.
Continue to cook, adding other vegs
as desired.
Season to taste.


For cabbage soup, use as with the
squash method.


For salad use, shred and store cabbage
as above, but do not freeze. Keep
in fridge and use within a week or so.


Bubble and Squeak

Mix cooked cabbage with cooked mashed
Serve with a creamy gravy.

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