| ~patches~ |
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A couple of people on the chat last night didn't know what sweet potato
squash was. Here is a good link for the different varieties of winter
squash. Number 7 is sweet potato squash.
http://www.thepumpkinpatch.com/wintersquash.htm
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| OmManiPadmeOmelet |
In article <11mk0giq72ecdf8@corp.supernews.com>,
~patches~ <noones_home@thisaddress.com> wrote:
> A couple of people on the chat last night didn't know what sweet potato
> squash was. Here is a good link for the different varieties of winter
> squash. Number 7 is sweet potato squash.
> http://www.thepumpkinpatch.com/wintersquash.htm
That's a great link, thanks! :-)
Winter squash are coming into season.
They are SO very nutritious and there are several ways to prepare them,
both sweet and savory.
IMHO squash pie is superior to pumpkin pie......
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| ~patches~ |
OmManiPadmeOmelet wrote:
> In article <11mk0giq72ecdf8@corp.supernews.com>,
> ~patches~ <noones_home@thisaddress.com> wrote:
>
>
>>A couple of people on the chat last night didn't know what sweet potato
>>squash was. Here is a good link for the different varieties of winter
>>squash. Number 7 is sweet potato squash.
>>http://www.thepumpkinpatch.com/wintersquash.htm
>
>
> That's a great link, thanks! :-)
>
> Winter squash are coming into season.
> They are SO very nutritious and there are several ways to prepare them,
> both sweet and savory.
>
> IMHO squash pie is superior to pumpkin pie......
>
> Cheers!
Pumpkin is actually a squash and some pumpkins are better for pies than
others. The pumpkins you carve for Hallowe'en are not really the best
for pies. Our orchard sells what is called pie pumpkins. These are
small pumpkins a little bigger than an acorn squash. The texture is
different than the carving pumpkins & the flavour is more intense. They
also started selling ghost pumpkins that don't get as big as the carving
pumpkins but are meant to be carved. They are a ghostly white with
orange flesh. I'm not sure if you can use them for pies.
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| jmcquown |
~patches~ wrote:
> A couple of people on the chat last night didn't know what sweet
> potato squash was. Here is a good link for the different varieties
> of winter squash. Number 7 is sweet potato squash.
> http://www.thepumpkinpatch.com/wintersquash.htm
Hmmm, looks like fun but I've still never seen it at the market :)
Jill
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| ~patches~ |
jmcquown wrote:
> ~patches~ wrote:
>
>>A couple of people on the chat last night didn't know what sweet
>>potato squash was. Here is a good link for the different varieties
>>of winter squash. Number 7 is sweet potato squash.
>>http://www.thepumpkinpatch.com/wintersquash.htm
>
>
> Hmmm, looks like fun but I've still never seen it at the market :)
>
> Jill
>
>
Honesty Jill, this is the first year I've ever seen it & I live in an
area where a large variety of winter squash is available. If you ever
find some be sure to try it. You won't be sorry! I'm saving some seeds
just in case.
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| Janet Bostwick |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11mk0giq72ecdf8@corp.supernews.com...
>A couple of people on the chat last night didn't know what sweet potato
>squash was. Here is a good link for the different varieties of winter
>squash. Number 7 is sweet potato squash.
> http://www.thepumpkinpatch.com/wintersquash.htm
I've seen all but #22 and #23 around here for years. That's an excellent
link because it summarizes so neatly. Thanks
Janet
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| Chris |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11mk0giq72ecdf8@corp.supernews.com...
>A couple of people on the chat last night didn't know what sweet potato
>squash was. Here is a good link for the different varieties of winter
>squash. Number 7 is sweet potato squash.
> http://www.thepumpkinpatch.com/wintersquash.htm
Oh, it's a delicata! My son used to like that one (years ago). I tried all
the squashes I could when he was a baby. I didn't like any of them, but
then, I tried them plain, not doctored up wih interesting ingredients. The
delicata was the best of the bunch -- it was my little guy's favorite.
Having recently tried (for the first time) and enjoyed brussels sprouts, I
thought it was time to revisit squash. I bought a butternut squash the
other day to use in the following recipe, which I found on epicurious.com.
It appealed to me because the squash was cubed, rather than pureed. I plan
to try it soon, with more sage than the recipe states.
Butternut Squash with Shallots and Sage
2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
(3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut
into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not
smoking, then cook shallots and squash, stirring, until shallots are
softened, about 5 minutes.
Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved.
Simmer, covered, stirring occasionally, until squash is tender, 8 to 10
minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
Makes 4 servings.
Gourmet
October 2005
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| ~patches~ |
Chris wrote:
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11mk0giq72ecdf8@corp.supernews.com...
>
>>A couple of people on the chat last night didn't know what sweet potato
>>squash was. Here is a good link for the different varieties of winter
>>squash. Number 7 is sweet potato squash.
>>http://www.thepumpkinpatch.com/wintersquash.htm
>
>
> Oh, it's a delicata! My son used to like that one (years ago). I tried all
> the squashes I could when he was a baby. I didn't like any of them, but
> then, I tried them plain, not doctored up wih interesting ingredients. The
> delicata was the best of the bunch -- it was my little guy's favorite.
I wasn't so sure it is a delicata so I did some searching. I checked
what delicata squash looks like here
http://www.news.cornell.edu/release...Squash.bpf.html
The sweet potato squash I have is more of a creamy yellowy orange almost
a shade between the yellow of spaghetti squash and the orangey of
butternut squash. It definitely isn't the creamy beige shown in the
picture on this website. The shape of the sweet potato squash is a a
little different from the delicata. Mine are all like the bottom squash
in #7 top & bottom somewhat the same and narrower in the middle. But
then this site refers to delicata as *sweet potato* squash
http://www.veseys.com/store.cfm?product=1859
So I think what I bought is likely a variety of delicata aka sweet
potato squash. Perhaps they take on the darker yellowish orange colour
as they ripen or perhaps mine were over ripe? Anyway, they are good!
>
> Having recently tried (for the first time) and enjoyed brussels sprouts, I
> thought it was time to revisit squash. I bought a butternut squash the
> other day to use in the following recipe, which I found on epicurious.com.
> It appealed to me because the squash was cubed, rather than pureed. I plan
> to try it soon, with more sage than the recipe states.
>
>
> Butternut Squash with Shallots and Sage
>
> 2 tablespoons olive oil
> 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
> (3/4 cup)
> 1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut
> into 1/2-inch cubes (4 cups)
> 1/2 cup reduced-sodium chicken broth or water
> 1 tablespoon packed brown sugar
> 1/2 teaspoon finely chopped fresh sage
> 1/2 teaspoon salt
> 1 teaspoon balsamic vinegar
> 1/4 teaspoon black pepper
>
> Heat oil in a 12-inch heavy skillet over moderate heat until hot but not
> smoking, then cook shallots and squash, stirring, until shallots are
> softened, about 5 minutes.
> Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved.
> Simmer, covered, stirring occasionally, until squash is tender, 8 to 10
> minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
>
> Makes 4 servings.
>
> Gourmet
> October 2005
>
>
>
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| Donna Pattee |
In article <11mkup6ejpv1p30@corp.supernews.com>,
~patches~ <noones_home@thisaddress.com> wrote:
>Chris wrote:
>
>> "~patches~" <noones_home@thisaddress.com> wrote in message
>> news:11mk0giq72ecdf8@corp.supernews.com...
>>
>>>A couple of people on the chat last night didn't know what sweet potato
>>>squash was. Here is a good link for the different varieties of winter
>>>squash. Number 7 is sweet potato squash.
>>>http://www.thepumpkinpatch.com/wintersquash.htm
>>
>>
>> Oh, it's a delicata! My son used to like that one (years ago). I tried all
>> the squashes I could when he was a baby. I didn't like any of them, but
>> then, I tried them plain, not doctored up wih interesting ingredients. The
>> delicata was the best of the bunch -- it was my little guy's favorite.
>
>I wasn't so sure it is a delicata so I did some searching. I checked
>what delicata squash looks like here
>http://www.news.cornell.edu/release...Squash.bpf.html
OK, those don't look a whole lot like the delicatas that we grow. The
picture says these are "bush" squash, and ours trail over the ground
like acorn squash or pumpkins.
>The sweet potato squash I have is more of a creamy yellowy orange almost
>a shade between the yellow of spaghetti squash and the orangey of
>butternut squash. It definitely isn't the creamy beige shown in the
>picture on this website. The shape of the sweet potato squash is a a
>little different from the delicata. Mine are all like the bottom squash
>in #7 top & bottom somewhat the same and narrower in the middle. But
>then this site refers to delicata as *sweet potato* squash
>http://www.veseys.com/store.cfm?product=1859
This looks more like what we grow. Of course, what also happens is that
all the different kinds of squash will cross-pollinate, and then the
next year weird plants grow from any squash that rot on the vine after
a freeze. We've had delicata-acorn crosses and sweet dumpling-spaghetti
crosses and many others.
>So I think what I bought is likely a variety of delicata aka sweet
>potato squash. Perhaps they take on the darker yellowish orange colour
>as they ripen or perhaps mine were over ripe? Anyway, they are good!
They will get darker and sweeter as they ripen. Many grocery store
squash are picked too early and are almost bitter.
[snips]
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| ~patches~ |
Chris wrote:
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11mk0giq72ecdf8@corp.supernews.com...
>
>>A couple of people on the chat last night didn't know what sweet potato
>>squash was. Here is a good link for the different varieties of winter
>>squash. Number 7 is sweet potato squash.
>>http://www.thepumpkinpatch.com/wintersquash.htm
>
>
> Oh, it's a delicata! My son used to like that one (years ago). I tried all
> the squashes I could when he was a baby. I didn't like any of them, but
> then, I tried them plain, not doctored up wih interesting ingredients. The
> delicata was the best of the bunch -- it was my little guy's favorite.
I wasn't so sure it is a delicata so I did some searching. I checked
what delicata squash looks like here
http://www.news.cornell.edu/release...Squash.bpf.html
The sweet potato squash I have is more of a creamy yellowy orange almost
a shade between the yellow of spaghetti squash and the orangey of
butternut squash. It definitely isn't the creamy beige shown in the
picture on this website. The shape of the sweet potato squash is a a
little different from the delicata. Mine are all like the bottom squash
in #7 top & bottom somewhat the same and narrower in the middle. But
then this site refers to delicata as *sweet potato* squash
http://www.veseys.com/store.cfm?product=1859
So I think what I bought is likely a variety of delicata aka sweet
potato squash. Perhaps they take on the darker yellowish orange colour
as they ripen or perhaps mine were over ripe? Anyway, they are good!
>
> Having recently tried (for the first time) and enjoyed brussels sprouts, I
> thought it was time to revisit squash. I bought a butternut squash the
> other day to use in the following recipe, which I found on epicurious.com.
> It appealed to me because the squash was cubed, rather than pureed. I plan
> to try it soon, with more sage than the recipe states.
>
>
> Butternut Squash with Shallots and Sage
>
> 2 tablespoons olive oil
> 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
> (3/4 cup)
> 1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut
> into 1/2-inch cubes (4 cups)
> 1/2 cup reduced-sodium chicken broth or water
> 1 tablespoon packed brown sugar
> 1/2 teaspoon finely chopped fresh sage
> 1/2 teaspoon salt
> 1 teaspoon balsamic vinegar
> 1/4 teaspoon black pepper
>
> Heat oil in a 12-inch heavy skillet over moderate heat until hot but not
> smoking, then cook shallots and squash, stirring, until shallots are
> softened, about 5 minutes.
> Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved.
> Simmer, covered, stirring occasionally, until squash is tender, 8 to 10
> minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
>
> Makes 4 servings.
>
> Gourmet
> October 2005
>
>
>
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| sf |
On Thu, 03 Nov 2005 07:34:07 -0500, ~patches~ wrote:
> A couple of people on the chat last night didn't know what sweet potato
> squash was. Here is a good link for the different varieties of winter
> squash. Number 7 is sweet potato squash.
> http://www.thepumpkinpatch.com/wintersquash.htm
Thanks - I've heard of Delicata, haven't eaten it though. Is it
mainly home grown?
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