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Post by feather on Oct 11, 2019 13:42:19 GMT
Squash seeds are edible. I especially like them baked with some soy sauce, crispy dry. Do you grow a favorite squash? (we didn't) Do you like the flavor/texture of a favorite squash?
(given a choice between squash and sweet potato, I pick the latter)
I've never tried Kuri squash. I like the taste of spaghetti squash.
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Post by Deleted on Oct 11, 2019 21:07:50 GMT
We use to like butternut best, then acorn, now we like the sweet dumpling better. Better flavor and smaller. We cut them in half and put cut side down on cookie sheet and bake in oven add butter and pepper. We like the orange sweet potatoes WE use to call yams. I add 1 to pot roast and other things....James
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Post by feather on Oct 22, 2019 14:16:11 GMT
@jwal10, I'll have to keep my eyes open for the sweet dumpling squash. I checked the regular stores, and they don't have it listed--but it may be mixed into the general squash bin, we'll see. Delicata-I want to make this today, baked with skin on, cut in half circles kind of, sprinkled with herbs.
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Post by vickilynn on Oct 22, 2019 16:10:01 GMT
I’ve had the Delicata baked that way, sliced with skins on. It was very good.
My fave winter squash is Sunshine. I think it’s a kabocha. It’s like eating dessert. Also like buttercup and those really big ones you have to chop open with an ax. Can’t remember their name at the moment. Basically, I don’t turn my nose up at any squash. I like all the ones I’ve tried.
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Post by vickilynn on Oct 22, 2019 16:13:36 GMT
I just remembered, the really big ones are Hubbard squash. Won’t go hungry with those big guys.
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Post by feather on Oct 23, 2019 21:19:30 GMT
I'm baking a big pan of delicata squash with seasonings. It's making me hungry!
Two delicata squash in slices, in half, filled an entire half sheet pan with parchment. I've already eaten one whole delicata, myself.!
I cleaned big chunks of squash out of the seeds. Then boiled them in salt water, and all the rest of the squash parts disintegrated, drained them. Put them in a little pie pan w/soy sauce and liquid smoke, baked at 350 deg F, stir, bake, stir until dry and crisp.
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Post by feather on Oct 24, 2019 18:56:17 GMT
Guess what I got? The lady that sells us straw for mulch had all kinds of squash, so I got some sweet dumpling squash. Cooked it up quick in the microwave and tasted it. It is sweeter. Nice bunch of seeds too. It is a nice little compact individual squash!
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Post by Deleted on Oct 24, 2019 21:51:10 GMT
Yes, small, like a medium yam. Enough for 2 meals for us. Butter, pepper and/or Mrs. Dash.
Yesterday I baked a Spaghetti squash. Butter and Mrs. Dash....James
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Post by feather on Oct 25, 2019 0:39:24 GMT
I like those spaghetti squash too. When I worked at a corporate location, I told my boss about spaghetti squash, he'd never heard of them, ever. I told him that I loved them and maybe he would want to try them some day. So then, he was out of the office, and he called, and I didn't recognize his voice. I said, who is this? He says, don't you know? I said no, so pretty quickly tell me who this is. He says, we talked about spaghetti squash. Oh, then I knew.
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Post by feather on Jan 5, 2020 1:15:30 GMT
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Post by groverscorners on Jan 6, 2020 23:49:42 GMT
Early fall, I like Delicata. Later fall, butternut and buttercup squash. Buttercup is similar to Kabocha--- denser and drier that butternut, but very sweet.
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Post by farmgal on Jan 7, 2020 20:09:24 GMT
Buttercup may be my favorite. I love the nutty roasted chestnut flavor. Although, I’ve had some sweeeet carnivals. Yummy! I think I love all of them.
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