This week’s Secret Ingredient for Friday Foodie Fix is Squash. Winter squash comes in a wide range of varieties. It ranges from as small as your hand to over 100 pounds. Some are long others are round. They all have a similar flavor but the sweetness, flavor intensity, water content and color of the flesh will vary according to type.
Squash will last a long time as long as you don’t cut into it. Once cut you should refrigerate it and use it within a day before it starts to go rancid.
We are not big squash eaters around here. I’ve only really eaten it once in a New Mexican Stew recipe I made from Karina Allrich. It was really good but I didn’t venture out any further with winter squash. So I thought I would make it this week’s ingredient and you could share recipes you think I should try.
We did receive a lot of butternut squash in our CSA. I’m going to roast some and add it to a mushroom penne pasta for my vegetarian son for Thanksgiving. Hope that will work out. I can’t wait to see your ideas!