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Happy long weekend, my friends! What are you going to do with your three days?
Here's what we're working with this week: basil, lettuce, cucumbers, tomatoes, potatoes, a small watermelon (shudder), and a mystery squash. Those tomatoes are in a jar now, in salsa. I also made some pesto with the basil and stuck it in the freezer. We'll eat the lettuce in salad or on sandwiches, cucumbers can go in a salad, too. The watermelon will sit in the fridge until Adam remembers it because I sure as heck am not going to eat something that tastes like compressed spiderwebs in syrup. Heck, no.
The only thing I can't figure out is what type of squash this is and what I should do with it. Suggestions anybody?
I've spent my week of unemployment so far canning a lot of things: jam, salsa, plain old tomatoes. My kitchen floor looks disgusting, just like last year.
Looks like a Buttercup squash. Cook it like you would any hard/winter type. I like slices shaken with a little olive oil and some seasoning [including cayenne to give it some "bite"] and oven-roasted. Makes good tempura, too. Or cut in half and baked sitting in a pan of water - with butter and maple syrup where the seeds used to be, for the last 20-30 minutes. I've also heard of people pickling it, but that just seems a shame. :)
ReplyDeleteyou don't like watermelon??!? crazy :) i was going to say buttercup, too.
ReplyDeleteI'll second R.E. Wolf's ID - looks like buttercup squash to me. I like them roasted with maple syrup, or if you're feeling up for something a little more labor-intensive, I have a recipe for buttercup squash ravioli in my archives.
ReplyDeleteIt's definitely a buttercup. Try grating the flesh and then eating it raw -- it's fantastic. Raw winter squash probably doesn't get enough love because it's impossible to just grab it and take a bite of it. If you grate it nice and thin, though, it's shockingly good. Buttercup tastes like canteloupe.
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