[Sca-cooks] Butternut squash? substitution for tart recipe
K C Francis
katiracook at hotmail.com
Thu Aug 23 15:06:48 PDT 2007
If you have to peel and seed a summer squash, then you have let it get to
big. All summer squash can be eaten by just cutting into chunks and
steaming, etc. If my zucchini get beyond 6 inches, I shred, salt and drain,
then saute. I grow all kinds of summer squash: zucchini
(black/green/yellow), papaya pear (just the shape & color of), scallop
(green/yellow/white), Zuccetta Rampicanaté (very long skinny with firm flesh
and now the lagenaria. All taste about the same and are a great base for
herbs, garlic, curry, etc. For a tart, I'd go with one that stays firm when
fully cooked like the Zuccetta or the lagenaria (there are 6 or more
varieties of this).
>From: Robin Carroll-Mann <rcmann4 at earthlink.net>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Butternut squash?
>Date: Tue, 21 Aug 2007 21:37:52 -0400
>Jadwiga Zajaczkowa / Jenne Heise wrote:
> >>Are butternut squash period? When I see recipes for squash tart, are
> >>talking about summer squash or winter squash?
> >Neither, actually, in most cases: the period 'squash' or 'gourd' is the
> >white-flowered lagenaria gourd... (bottle gourds) from africa
>I have bought this variety of gourd from local Asian grocery stores.
>The taste is rather like summer squash, though the texture is firmer. I
>think summer squash would be a reasonable substitute (peel skin and
>Brighid ni Chiarain
>Barony of Settmour Swamp, East Kingdom
>Robin Carroll-Mann *** rcmann4 at earthlink.net
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org
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