[Sca-cooks] Spanish Cheese?

[Sue Clemenger]

Yeah, I pretty much suspected that a butternut couldn't be the best of
choices, but it was just an experiment...and it came out tasty, but not
period.  I wanted a squash/gourd that would hold together during
cooking, and not disintegrate into slimy-ness, which is what I got when
I tried it with zucchini--texture was just *wrong* after cooking.  May
just be a personal texture issue, I dunno.... Which is not to say, of
course, that there *aren't* times when you want some of your ingredients
to become part of the sauce <g>, but the stuff I'm redacting will be
served over/with couscous (or perhaps one of the "grits" recipes), and
may have to be able to withstand a little reheating, so I was going more
for pieces of food that stayed in chunks.
I think I've got to try the pattypan next....;-)
Thanks for the ideas, everyone....
--Maire, one of the spanish squash and cheese cooks (lots of Spanish and
Moorish cooking going on, isn't there??? <g>)

"Decker, Terry D." wrote:
>
> Patty pan may be the closest thing to a bottle gourd you can buy at the
> grocery, but bottle gourds have been known and used in the Americas from
> about 7000 BC (IIRC).  They show up in archeological digs on the West Coast,
> the earliest that I know of being in Mexico.
>
> As for the butternut squash, that is a hybrid created by a French botantist
> named Duchesne in the 18th (?) Century.  He is the same person who
> cross-bred Chilean and Virginian strawberries to produce the modern hybrid
> strawberry.