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What is your favorite squash?

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Old 10-14-2010, 11:02 AM   #16
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Used to be butternut, and I roasted it using a recipe quite similar to what Bombe posted above.

But I've bought delicata twice over the past three weeks & I think I'm in love. The skin is thinner, so it's easy to cut. (You can actually eat it, if you want.)
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Old 10-14-2010, 11:09 AM   #17
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Quote:
Originally Posted by saef View Post
Used to be butternut, and I roasted it using a recipe quite similar to what Bombe posted above.

But I've bought delicata twice over the past three weeks & I think I'm in love. The skin is thinner, so it's easy to cut. (You can actually eat it, if you want.)
I love this forum because I keep learning about new foods. I had never before heard of quinoa, parsnips, rutabaga and now delicata. I've tried all the others...now I have to try delicata.

There's some kind of apple I'm supposed to try too...honeycrisp?
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Old 10-14-2010, 12:11 PM   #18
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I tried delicata squash this week - delicious. In my neck of the woods (Canada) it's called potato squash, however; not nearly as pretty as delicata!

Also bought some honeycrisp apples - wow! Very good-tasting apple.
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Old 10-14-2010, 12:27 PM   #19
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Yum!! YUM for squashes! I think I like them b/c there are no weird textures... the flavor is usually whatever you put on them.

I like butternut, zuchinni, yellow squash, acorn squash, spaghetti squash. What about pumpkin? Any one eat pumpkin just as a veggie? (As opposed to cooked in a pie or muffin)?

This is so weird, but I like my butternut cooked, smashed up, and mixed with broccoli. Yum. Something about the sweetness of the butternut mixed with the somewhat bitterness of broccolli.

yum! yum! yum!
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Old 10-14-2010, 01:37 PM   #20
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Yes, I've had chunks of pumpkin sauteed & mixed through cooked lentils, and that traditional Italian soup that has pumpkin & sausage in it (whose name I forget), and I've also used canned pumpkin to make black bean & pumpkin soup.

I got a lot of slightly dented cans of Libby's pumpkin on sale last year and have been working my way through them, mostly looking for savory recipes. (Though pumpkin mixed through oatmeal & with pre-mixed Trader Joe's pumpkin pie spice is pretty good.)
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Old 10-25-2010, 11:16 PM   #21
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But I've bought delicata twice over the past three weeks & I think I'm in love. The skin is thinner, so it's easy to cut. (You can actually eat it, if you want.)


Saef, I think we're in a love triangle. I made delicata for the first time last night & it was unbelievably good. The skin, too!
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Old 10-26-2010, 06:40 AM   #22
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Mmmmmmm Buttercup! Its almost like Butternut but its soooo smooth and creamy like you put a ton of butter and cream in it. You can bake it with butter and brown sugar like an Acorn squash or peel, cut, cook & mash it which is what I generally do. Although I will say I never met a squash I didn't like!!
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Old 10-26-2010, 06:43 AM   #23
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Originally Posted by evilwomaniamshe View Post
Hands down baked buttercup squash, when done I just add some peanut butter on top, so it melts & it is a warm, ooey, gooey, heavenly BLISS! A meal in itself with the protein of the peanut butter!
Peanut butter? I'll have to try that!!!!!
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