[Back to normality... a bit... after the madness of Hallowe'en sewing...] I was introduced to delicata squash by our CSA box this summer and hubby and I are a little in love with this gorgeous heirloom squash. The appeal to us? Sweet, but not overly sweet. Soft, edible skin. Wonderful texture - powdery and smooth like the inside of a double baked potato or a really well fried Yukon Gold french fry. And no pumpkin aftertaste.
I gave it a little roast with a generous amount of butter and salt along with a sprinkling of brown sugar and they turned into the yummiest squash bites ever... Even my sons enjoyed the "sweet and salty french fries" that mommy offered them. So what else could I do with this great squash?
Deep fried like a potato chip? Roasted and blended into gnocchi or ravioli? What about grated for rosti? The possibilities seems so endless. Will keep you updated if I can find some at the local supermarket when the craziness of the next few days dies down.
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