Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 Hi Everyone! My kids and their Vegi and Wannabe Vegi friends are going to be celebrating " Squashtober-Fest " in a few weeks. They have planned out some really neat activities and Camille will be making " Squash Samosas " as her cook-off entry. (I tried the prototype and they are great! She won't give me the recipe until after the competition...DRAT!) The reason for my post is that we have a boat load of Delicata Squash and since we are going to have upwards of 25 people to our home, aside from giving them as gifts-which I will be doing, I am wondering what recipes I can make to feed this hungry crowd of kids. I don't like the way they freeze so I really want to use up as many as we can. I checked the recipe folder and found a few recipes that I can adapt, but I would love to hear what you all do with your Delicatas. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 I don't know much about this squash myself. I bought one last year and cut it and put in the microwave, it was so dry and not much squash inside. Kenia , " andefrayser " <andefrayser wrote: > > Hi Everyone! > > My kids and their Vegi and Wannabe Vegi friends are going to be > celebrating " Squashtober-Fest " in a few weeks. They have planned out > some really neat activities and Camille will be making " Squash Samosas " > as her cook-off entry. (I tried the prototype and they are great! She > won't give me the recipe until after the competition...DRAT!) > > The reason for my post is that we have a boat load of Delicata Squash > and since we are going to have upwards of 25 people to our home, aside > from giving them as gifts-which I will be doing, I am wondering what > recipes I can make to feed this hungry crowd of kids. I don't like the > way they freeze so I really want to use up as many as we can. I > checked the recipe folder and found a few recipes that I can adapt, but > I would love to hear what you all do with your Delicatas. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 I bake it like a would butternut or acorn squash. Cut in 1/2, oil it and turn upsidedown on a baking pan until done @ 350 degrees. Then I remove the pulp and season with butter and herbs and eat or use pureed in a soup. There are a lot of squash and opumpkin soup recipes in the hot soup recipe folder for the group. HTH Jeff > , " andefrayser " > <andefrayser@> wrote: > > > > Hi Everyone! > > > > My kids and their Vegi and Wannabe Vegi friends are going to be > > celebrating " Squashtober-Fest " in a few weeks. They have planned > out > > some really neat activities and Camille will be making " Squash > Samosas " > > as her cook-off entry. (I tried the prototype and they are great! > She > > won't give me the recipe until after the competition...DRAT!) > > > > The reason for my post is that we have a boat load of Delicata > Squash > > and since we are going to have upwards of 25 people to our home, > aside > > from giving them as gifts-which I will be doing, I am wondering > what > > recipes I can make to feed this hungry crowd of kids. I don't like > the > > way they freeze so I really want to use up as many as we can. I > > checked the recipe folder and found a few recipes that I can adapt, > but > > I would love to hear what you all do with your Delicatas. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 Now this is just an idea--I have not " tried and true " with it. The Delicata is a medium-sized (not too large) winter squash, if I remeber right. (I eat squash a lot, but I get the different kinds mixed up!) If it's cut in half (or the top sliced off) and baked, then scoop out the pulpy-seedy part. Make a mixture of cooked, seasoned rice and your favorite kind of " crumbles " and maybe some finely-chopped walnuts (or pecans) and sauteed onions, maybe even some chopped sauteed mushrooms --and whatever seasonings you like along with that--mixed together, then " stuff " the mixture into the scooped-out squash. (Leave the tasty, edible flesh intact on the squash, just scoop out the seeds from the center of it.) You can cut the top off (like you would to hollow out a pumpkin) and then, after it is stuffed, replace the top " lid " and then put it back in the oven to bake a while to just get it all good and hot. (Like, 350 degrees for maybe 20 minutes or so). I don't KNOW if this is a good recipe, but the more I think of it the more I want to try it to see. In my head I can " mentally taste " what it might be like and it sounds good to me. It would be a very " hearty " dish to feed " hungry young people " with. I think portabella mushrooms would be good to add a " savory " flavor to the stuffing. Probably there are other flavoring ingredients that would be good, too. This topic has given me some new ideas--I'm going to try them out soon! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 Delicata squash is close to kabocha and acorn squash. It isn't quite as moist as butternut, tends to be on the dry side. You can look in our squash recipe folder and use recipes posted calling for butternut or acron squash. I like to cut delicata in half and steam it or bake in the oven then I scoop out the pulp and mix with cinnamon, cardamom and maple syrup and eat as a side dish. Or I will puree it and use in soups. So it doesn't dry out in the oven I will cut in half add a little olive oil or butter and wrap in foil and bake until tender. Donna The seed is in bloom, will it meet an early doom or survive in a tranquil sea? Does it face an early end, will it find a real friend, should it be called humanity? Will creation of man bring death by his hand or will life be his destiny? The Seed - Rare Earth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2008 Report Share Posted September 21, 2008 I like to cut them lengthwise in halves or quarters and roast them. When they are close to done (they are so thin they don't take long) I sprinkle with parmesan cheese and pepper and continue baking until the cheese is a little bit brown. Yum. Like potato skins. And you can actually eat the peel; it's very thin. Peace Diane , " andefrayser " <andefrayser wrote: > > Hi Everyone! > > My kids and their Vegi and Wannabe Vegi friends are going to be > celebrating " Squashtober-Fest " in a few weeks. They have planned out > some really neat activities and Camille will be making " Squash Samosas " > as her cook-off entry. (I tried the prototype and they are great! She > won't give me the recipe until after the competition...DRAT!) > > The reason for my post is that we have a boat load of Delicata Squash > and since we are going to have upwards of 25 people to our home, aside > from giving them as gifts-which I will be doing, I am wondering what > recipes I can make to feed this hungry crowd of kids. I don't like the > way they freeze so I really want to use up as many as we can. I > checked the recipe folder and found a few recipes that I can adapt, but > I would love to hear what you all do with your Delicatas. > Quote Link to comment Share on other sites More sharing options...
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