Since Mountain Bummy squash is very good in soup, especially when shredded, the following Pennsylvania Dutch recipe is not only frugal in its use of ingredients, but it will pass the vegetarian test and actually improve in flavor after standing a day or so in the refrigerator. You can add a little pickle juice or vinegar to give it a slightly sour flavor.
• 6 tablespoons unsalted butter
• 6 tablespoons flour
• 2-1/2 quarts cold vegetable stock
• 1-1/2 pounds shredded raw squash (shredded on the large holes of a vegetable shredder)
• Salt and freshly grated pepper to taste
• Toasted pieces of crusty country style bread
• Chopped chives, parsley, marjoram or savory
1. In a deep stewing pan heat the butter and when it begins to foam, add the flour, stirring until the roux attains a light, peanut-brown color.
2. Add the cold stock and whisk well to incorporate the roux into the liquid. Once the stock is hot, add the grated raw squash and cook until tender (about 20 minutes).
3. Add the seasonings to taste and serve with irregular pieces of toasted bread. Scatter freshly chopped herbs over the top just before serving.
Note: This recipe is adapted from Pennsylvania Dutch Geriewwenesupp (“grated” soup) in William Woys Weaver’s As American as Shoofly Pie, published by the University of Pennsylvania Press and available online from the Press, Amazon.com and other online booksellers.
William Woys Weaver is an internationally known food historian, author, and heirloom gardener living in Devon, Pennsylvania.