Squash pictures Donna

[Guest guest]

Glad you said that about the potato peeler.  It has taken off a few of my

fingernails, but I always worry about my skin.  I am not good with cuts and

blood.  The tiniest ones hurt and if there is blood, I get soooo light headed. 

I wish I could purchase some things peeled.

 

 

 

 

 

 

 

--- On Wed, 10/22/08, thelilacflower <thelilacflower wrote:

thelilacflower <thelilacflower

Re: Re: Squash pictures Laura

" Vegetarian Group "

Wednesday, October 22, 2008, 12:01 PM

 

 

 

 

 

 

 

 

 

 

 

I worked at an emergency clinic when I was 21 and I can't tell you

how many peole came in with horrible knife cuts from trying to cut of peel

squash.

 

 

Now I peel garlic with a butcher knife but I'm careful. The potato peeler will

get me though, I always peel my finger lol.

 

 

Try a sugar pumpkin, they are sweet.

 

 

The common Jack O Lantern Halloween pumpkins are stringy and bland.

 

 

Donna

 

 

Sent via BlackBerry from T-Mobile

 

 

 

 

 

 

 

 

" L.B. " <elbee577 >

 

 

 

 

 

Wed, 22 Oct 2008 08:45:21

 

 

<>

 

 

[vegetarian_ group] Re: Squash pictures Laura

 

 

 

 

 

 

 

 

Hi, Donna!

 

 

      I THINK I may have that link with the pictures of winter squashes...not

sure, though.

 

 

The one I looked at didn't have it, or I don't remember it.  No, I am sure it

was not a yellow acorn squash, as I have had those before...they seem to have a

yellowish flesh, if I remember, and it was ok, but not very sweet..  This one

was sweeter and tasted quite a lot like pumpkin, less like a blander squash

flavor. 

 

 

 

 

 

      I like the stuff in the canned pumpkin, but would rather have it fresh. 

The canned pumpkin is always very red-orange in color and dense, with that

intense " pumpkin " flavor.  Buying my pumkin or squash locally and fresh puts me

to the delemma of how to find " that " special flavor-texture of pumpkin or squash

that I like.  (I had one given to me that was just horrible--flat- tasting and

very, very watery, despite it looking like a bona-fide pumpkin--it was supposed

to be one of those : " good for cooking with " kinds--it was so bad I threw the

whole thing out!)

 

 

 

 

 

     As for peeling or not peeling it first--I didn't know it was dangerous.  Is

it " germ " dangerous or " knife " dangerous?  There's something about baking a

whole squash or pumpkin and THEN taking out the pulp and seeds, removing the

skin, etc, that I don't like.

 

 

I'm not sure why, but for some reason, I'd rather get it all done first and then

just have the cooked flesh to use some way afterward.  I do so much on the

stove-top and have the steamer ready all the time with a pan it fits into...just

seems easier to deal with for some reason.

 

 

 

 

 

       This squash/small pumpkin--whatever it is, is so good!  I haven't cooked

the ones I bought yet, but as soon as DH and I eat up the veg soup I made

yesterday, I want to fix it

 

 

up in something good.  Maybe I won't even wait for the soup to get eaten

up--that squash would make a YUMMY dish of " crust-less pumpkin pie " .  My mom

made that when we were kids, and I have finally worked up a recipe I like for

it--just put the stuff to make a pumpkin pie (the fillilng) into a (sprayed or

greased) oven-proof casserole dish and bake it like you would a pie.  It makes a

wonderful pumpkin-pie flavored " custard " or " pudding " to scoop out into bowls

for a dessert or sweet side-dish! 

 

 

 

 

 

    Peace and blessings!

 

 

--Laura B., in Illinois

 

 

 

 

 

PS:  Just now I've spent some time searching for more info on the web and came

up with the likely name for this squash:  Hokkaido squash.  Here is a link for

an informative page about this goodie!  http://www.theworld widegourmet.

com/products/ vegetables/ hokkaido- squash/  The description fits nicely with my

tasting experiment the other day--this is definitely one of the best-flavored

squashes I have come across.  It is fairly small, but the " trouble " it requires

to cook it is worth the effort.  Oh, and it does say it can be peeled and

steamed, which is the way I did it the first time. 

 

 

 

 

 

    Posted by: " Donnalilacflower " thelilacflower@ thelilacflower

 

 

    Tue Oct 21, 2008 8:03 pm ((PDT))

 

 

 

 

 

There are 2 pages of squash pictures here.  Is it a yellow acorn squash which

does look orange.  Look at the top left area.

 

 

You don't have to peel the squash, that can be dangerous.  Cut it in half and

steam it, the skin will peel right off when it's done.

 

 

Donna