tag:blogger.com,1999:blog-5384255134241806336.post1448819998716207626..comments2024-02-14T04:03:12.734-05:00Comments on Hungry Bruno: Stone Soup Farm CSA: Week Thirteen (and mystery squash)Adriennehttp://www.blogger.com/profile/12198436879038391267noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5384255134241806336.post-61189641938204842382010-09-16T13:35:32.036-04:002010-09-16T13:35:32.036-04:00It's definitely a buttercup. Try grating the f...It'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.Finnhttp://eyeswidestomach.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-5384255134241806336.post-78480889176599043892010-09-04T14:07:53.342-04:002010-09-04T14:07:53.342-04:00I'll second R.E. Wolf's ID - looks like bu...I'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.adelehttps://www.blogger.com/profile/13540746999282967999noreply@blogger.comtag:blogger.com,1999:blog-5384255134241806336.post-31862048028220681632010-09-04T09:21:04.478-04:002010-09-04T09:21:04.478-04:00you don't like watermelon??!? crazy :) i was...you don't like watermelon??!? crazy :) i was going to say buttercup, too.Anonymoushttps://www.blogger.com/profile/13898098819208716948noreply@blogger.comtag:blogger.com,1999:blog-5384255134241806336.post-20986635139856185112010-09-04T00:13:54.423-04:002010-09-04T00:13:54.423-04:00Looks like a Buttercup squash. Cook it like you wo...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. :)Anonymoushttps://www.blogger.com/profile/01442023056785979903noreply@blogger.com