What is your favorite variety of squash and why?

PVC said:
No more work than making any kind of lasagna, what takes the longest is preparing and roasting the eggplant. My main complaint about the bechamel is having to watch it and stir it or it will burn easily. I just prepare the dish first and then start making the sauce to give it all my attention.

https://www.food.com/recipe/kittencals-greek-moussaka-88804
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Eggplant. That’s the other unique flavour.
Thanks for the recipe.
I am determined to make some now.
 

Keesha said:
Eggplant. That’s the other unique flavour.
Thanks for the recipe.
I am determined to make some now.
Click to expand...
I've made this recipe many times but don't want to get sick of it, so I've given myself a moratorium and try new recipes rather than the same favorites. And also, I like eggplant and brown lentils, but if I have a big plate of them it bothers me, I don't know why. Hope you like it if you make it, lots of reviewers rave about Kittencal's recipes.
 
PVC said:
No more work than making any kind of lasagna, what takes the longest is preparing and roasting the eggplant. My main complaint about the bechamel is having to watch it and stir it or it will burn easily. I just prepare the dish first and then start making the sauce to give it all my attention.

https://www.food.com/recipe/kittencals-greek-moussaka-88804
Click to expand...
Yes, the eggplant. Your recipe had cheese in it; I've never heard of cheese but I bet it's good. I can't find my recipe...:(. G'nite
 

We had squash before but I never ate it as a youngster. My mother planted pumpkins on a long slanted support. Always roasted. Never a pie. Quite a harvest. She deep fried the flowers battered.

For me now it's acorn squash because it's small enough for one meal and easy to cook in the microwave.

Pie pumpkins are really inexpensive now.

I have one half left which I am going to bake in chunks.
 
Winter squash - one of my fave veggies (my maternal grandma's also)! I've tried just about every variety. I like delictata - it is very sweet, doesn't have a very tough skin and isn't so stringy as some varieties. Hubbard is good but kinda on the dry side and really hard to cut through. Kabocha and carnival are really nice and sweet, also. Turk's turban is okay - nice as a decoration, too.
 
My zucchini soup; onions, mushrooms, zucchini, carrots, can of stewed tomatoes, chicken broth, Italian seasoning, parmesan cheese, Italian sausage. Chop it all up and simmer then add the cooked Italian sausage five minutes before removing from heat. Sprinkle on cheese, enjoy.
 
Delicotta squash is also small oval boat-shapes, once cut into two, lengthwise halves.

So it holds the butter, or the brown sugar or maple, nicely.

Or would also hold some rice or other filling, if you want it to look extra nice and appealing, with very minimal work or efforts. ;)
 
Wasn`t it on here that I was reading last week that canned pumpkin isn`t pumpkin at all,but squash?? I thought it was here,but maybe not. Apparently,pumpkin doesn`t lend itself to canning very well-too watery and stringy-so what they really use is squash. But they are allowed to call it pumpkin. Weird.
 
I think that was first "discovered" by some of us who bought a can of each, at the same shopping trip,

for different types of recipes, and when we opened the cans, they seemed identical! :oops::unsure:
 
The following are fruits using the botanical definition: avocado, beans, peapods, corn kernels, cucumbers, grains, nuts, olives, peppers, pumpkin, squash, zucchini, sunflower seeds, eggplants and tomatoes. Vegetables include celery (stem), lettuce (leaves), cauliflower and broccoli (flower buds), and beets, carrots and potatoes (roots
 
Last week I baked delicata squash. Only use the microwave to soften the outside enough to get the knife in and once split lengthwise, baked in the oven.

The taste of squash baked in the oven is so much deeper and better than nuked all the way through. Delicata is sweet enough not to need sugar or syrup.
 
PVC said:
I've never had acorn squash and a couple of days ago I made this recipe and it was delish! It says acorn goes well with meat, but I'm a vegetarian, what do I serve with it? I ate it with brown rice
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Myself, I would mix black beans or white navy beans, or garbanzo beans, in with the rice, to have with it.
 
peppermint said:
The following are fruits using the botanical definition: avocado, beans, peapods, corn kernels, cucumbers, grains, nuts, olives, peppers, pumpkin, squash, zucchini, sunflower seeds, eggplants and tomatoes. Vegetables include celery (stem), lettuce (leaves), cauliflower and broccoli (flower buds), and beets, carrots and potatoes (roots
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This fascinates me. I knew about some, but not all of them! Squash, really! :oops:
 
I didn't know the decrative varieties were eatable.
 

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