Squash

[Sheryl]

I love it and have many good recipes. I am curious what the other varieties taste like. I have had Danish, Butternut, Spegetti, acorn and the big old hard huge one... not sure what it is called. Anyway, there are at least 10 other varieties in the grocery store right now, and I am wondering if there are any I "must try".
Sheryl

[Mary Ann]

Yes. Delicata. If you have a good greengrocer, you'll find them to be a bit on the drier and mealier side, somewhere between a butternut and a sweet potato. They're delicious, especially mashed with butter, salt, and pepper. If they're picked immature, they tend to be more like an unripe acorn squash. Not bad, but not fully developed, flavorwise.

[ben]

I second Mary Ann's delicata. Sweet Dumpling is my favourite delicata variety- it's yellow & green striped like a deli, but shaped more like an acorn.

Kabocha or buttercup are also great! They look like green turbans. Lots of little kids call them space ships They make the best "pumpkin" pie ever (don't even THINK of mentioning canned pumpkin to me!). Very smooth flesh, rich, deep flavour.

That big, hard squash is probably a Hubbard. Folks in New England won't buy a hubbard that weighs less than 20 lbs. You cook ONE squash for Thanksgiving Dinner... we grew some that were as big as jack-o-lantern pumpkins!

Ever try Squash Pancakes? I'm sure there are recipes out there, but I just substitue some of the liquid (usually milk & eggs) with pureed squash. Then add flour until it's the right consistency. I like 1/3 cornmeal, 1/3 oat flour (you caan grind oatmeal up real fine), and 1/3 whole wheat or spelt flour

[Sheryl]

I really liked the Delicata - thanks for the recommendation!