Dec08-Squash
Ferment!
December 2008 Tasting Notes: Squash
Special thanks to Anne Pfeiffer for providing the Butternut squash and Driftless Organics for providing Acorn, Sweet Dumpling, Ambercup, and Delicata squash. If you see them at the market, please thank them (and buy some J).
Squash Varieties for today’s tasting:
Acorn
A winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a "winter" squash, acorn squash belongs to the same species as all "summer" squashes (including zucchini and yellow crookneck squash). winter storage, keeping several months in a cool dry location such as a cellar. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. (Source: Wikipedia)
Ambercup
A relative of the buttercup squash that resembles a small pumpkin. Bright orange flesh has a dry sweet taste. Has an extraordinarily long storage life. (Source: whatscookingamerica.net/squash)
Butternut
Also known in
Delicata
Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. The thin skin is also edible. The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. (Source: whatscookingamerica.net/squash)
Sweet dumpling
This small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. Weighing only about 7 ounces, it has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings. Sweet dumplings are tiny but great for roasting and presenting whole. (Source: whatscookingamerica.net/squash)