|
  |
|
|
Recipe & Guide - Hard Squash
Once upon a time, “winter squash” referred to squash stored through the cold months. Now, with year-round season, “hard Squash” fits better. What they all have in common is some sweetness, long storage potential, relatively low moisture and hard skin. Acorn Squash: standard market variety; often bland and fibrous whether gold or green. Rare white varieties may have most flavour. (Front-left corner of photo below) Buttercup: among the tastiest and sweetest of hard squash. Green or orange, flat turban or drum shape with unusual “beanie” on top that enlarges as squash matures and softens when old. (Back-right corner of photo below) Butternut: long, popular, thanks to fruity, melting orange flesh. Look for larger ones with small “ball” end and thick neck for plenty of pulp. (Back-left corner of photo) Kabocha: catch-all term for many varieties of Japanese hard squash. Usually dark-green, rough skin, flattened turban shape, pleasantly dry, rich, sweet and thick-fleshed. (Front-right corner of photo, shown whole and sliced open.) Selection and Storage Tips Hard squash means hard. If you can press your nail into the skin, the fruit is immature. The stem should be hard, solid and thick-not spongy or skimpy. Squash can be kept in an airy, dry, cool area for many months. In a warmer area, it keeps for shorter time, but the flavour is not harmed. Once cut, wrap the squash in plastic and refrigerate. Baking
Baking a small-medium squash whole best preserves flavour and texture. Just pierce, set on baking sheet and pop into 350° F oven. Bake for about 45 minutes for a 1 – 1-1/2 pound squash; up to 1-3/4 hour for a 3 pound squash. Halve, remove the seeds, season and enjoy. Steaming
Halve or quarter squash, remove seeds, set cut side on steaming rack, and cover.
Steam about 20 minutes, or cook peeled 2-inch chunks about 15 minutes. Seasoning
Squash is enhanced by just about any herbs, spices, or flavouring on hand, particulary cinnamon, mace, nutmeg, clove, coriander, ginger, allspice, maple syrup or honey-all in small amounts.
Remember; don’t hide the good squash flavour.
|
Recipe & Guide - Hard Squash
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
The copyright for this content entitled "Recipe & Guide - Hard Squash" has been specified by the contributor as:
All Rights Reserved
This content may not be copied, distributed or adapted by anyone under any circumstances.
|
 |
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
