Recipe: Winter (mystery) squash looks challenging, but results are versatile and delicious
Weird on the outside, delicious on the inside:
Crazy squash. (Photos: Debbie Arrington) |
It’s time to tackle the crazy squash.
The last of the fall harvest can linger for months. (That’s why pumpkins make such great decorations.) Hard-shelled squash will keep without refrigeration for weeks. That’s why they’re nicknamed “winter squash”; you can eat them “fresh” from October through March (or longer).
But some winter squash can be a formidable challenge. First, what is it? Like all members of the squash and pumpkin family, these plants can easily cross, creating mysterious hybrids.
That’s how I ended up with a bunch of crazy squash. From the outside, they looked sort of like banana squash, but not quite as big (thankfully). Maybe they had papaya squash or more likely butternut squash in their parentage; their size and shape reminded me of a football, only rounder. (A rugby ball, perhaps?)
Their insides, once cooked, tasted like pumpkin. So that made these squash crazy versatile, too. They can go savory or sweet.
So how do you approach a football-size mystery? First, wash the skin well, scrubbing off any accumulated grime. With a long sharp knife on a firm cutting surface, cut in half, then quarters. That makes it easier to scrape out the seeds.
After seeding, peel the skin and cut the flesh into 1-inch chunks. Those chunks can be steamed; they’ll be tender in about 20 to 30 minutes. The cooked flesh can be mashed and used in any pumpkin recipe such as pumpkin bread, soup or cookies.
Those chunks also make a great side dish on their own by simply roasting. They make a tasty (and vitamin-packed) accompaniment to hearty winter meals that’s crazy good for you, too. Who knew you could enjoy “garden-fresh” fresh squash in February?
Roasted crazy squash
Serves 4 to 6
Steam the chunks and mash to use in recipes
as you would with pumpkin. Or roast them. |
Ingredients:
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Thanks to Our Sponsor!
Local News
Sites We Like
Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
Powered by California Local
