Don’t worry Rogers and Hammerstein, I’ll keep my day job. Here’s an overview of my favorite squash (the list will be growing) and how I like to prepare them.
Get out an ax or a cleaver and channel your Yan Can Cook! You think I’m being funny but this delightful squash is a beast to cut into. I joke with my roommates that this is the only season I can decorate with my food. Yes, mother. I’m playing with my food right now. Anyway, this beast of a squash is sitting over on my hearth until I hack (literally) into it. It’s related to a butternut squash and has a wonderfully hazelnutty flavor.
I like to hack it into quarters, scoop the seeds, and roast it in coconut oil, 350 degrees Fahrenheit or until fork tender.
It also makes a good mashed squash. Prepare as you would above. Scrape the squash from the rind and put it in the blender with a bit of pasture-raised organic butter (such as Kerrygold) and raw cream or whole-fat coconut milk. Toss in a head or two of roasted garlic if you so desire (this means you have to make roasted garlic ahead of time). Puree and serve warm.
Cheer up, Buttercup!
Buttercup squash, related to the turban squash (see above) is also gracing my fireplace hearth until he gets consumed.
I always use this as a go-to soup squash. Toss in a bit of turmeric for good measure and it’s a stick-to-your-ribs-on-a-cold-night kind of soup. That recipe will be posted shortly.
Use in everything. Soup, casseroles, adore it, love it, eat it with wild abandon. It’s one of the most famous squashes and for good reason. The rich nutty flavor and smooth texture when cooked make it a cook’s favorite.
This delicate little squash really lives up to it’s name. A mild, delicate flavor accompanies the tender rind and meat. The rind is so tender, in fact, that it can be cooked and eaten. I like to cut mine in half, scrape out the seeds, put a little dollop of coconut oil in each half and roast it at 350 degrees Fahrenheit until fork tender and serve it with eggs and sausage scramble in the middle for a little breakfast “boat”. Or, check out my Delicata Squash Saute with Apple and Leek.
Back to studying! More squash will be listed soon – err, after finals!