“The more you eat, the less flavor; the less you eat, the more flavor.” ~Chinese Proverb
Kevin and I are attempting to eat local fresh food. We have been experimenting with winter squash.
Our first winter squash is the acorn squash.
What’s the difference between a yellow colored acorn squash and a green colored acorn squash? The vendor at the Vail Ranch Farmers Market in Temecula, California told us the yellow acorn squash is older than the green acorn squash. His wife prefers the green colored acorn squash.
Acorn Squash-Kevin steamed it in the Pressure Cooker. I used olive oil with mine. It had a nutty taste to it. Kevin used butter. The acorn squash is a keeper. It was delicious.
Delicata Squash– is our next winter squash. There is no need to peel the skin of this squash. The skin is ok to eat. Kevin steamed this squash in our pressure cooker.
Pumpkin Squash-We were told by the vendor people like to make pumpkin soup out of this squash. Kevin and I steamed the pumpkin squash. We used butter and parmesan cheese on it.
Golden Nugget Squash– We steamed this squash then put butter and parmesan cheese on it.
Spaghetti Squash– Some people use the inside of this squash as pasta but we just steamed it in the pressure cooker then put butter on it.
Butternut Squash– The vendor told us the best butternut squash has a long thick neck.
The best tasting winter squash was the acorn squash with its nutty flavor and the butternut squash with its sweet flavor.
How do you cook your squash?
I would love to hear your ideas