Kabocha squash (Japanese pumpkin) is my favorite. It's got a delicate but sweet flavor and melts in your mouth. The skin is soft enough to eat once cooked. It makes wonderful soup, adds sweetness to mixed roasted vegetables, and steams very nicely.
10/14/2010 - 3:00pm
Butternut- I make raviolis with pureed butternut, almond meal, parmesan and nutmeg. Boil them, then toss into a saute pan with browning butter and sage leaves... Delicious with apple sage sausage!
10/14/2010 - 3:15pm
WE LOVE THE BUTTERCUP SQUASH FOR IT'S RICH GOLDEN COLOR AND THE THICK
CONSISTENCY OF THE FLESH. I WASH IT, CUT IT IN SERVING SIZE PIECES, SPREAD
EACH PIECE WITH BUTTER AND THEN BROWN SUGAR. BAKE IT AT 350% FOR A GOOD
HOUR OR MORE TILL A FORK POKED INTO IT REVEALS A NICE SOFT CONSISTENCY.
SO GOOD WHEN SERVED WITH PORK AND A NICE GREEN SALAD. YUM !!!!!!