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Old 11-17-2006, 07:05 PM   #121
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I cooked the delicata today. I mashed with cinnamon, nutmeg, little pkt splenda and butter... I ate it all. It was about a 5" squash. I will buy more to share next time.
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Old 11-27-2006, 09:46 AM   #122
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Hubby and I had the Sweet Dumpling. OH MY!! So sweet! Bought at Wallly World. They were a little small but as someone mentioned, the smaller might be sweeter. Didn't need sweetener at all. I nuked it, mashed with my stick blender, salt, pepper and butter. Thought I'd died and gone to sweet potato heaven!
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Old 11-27-2006, 11:56 AM   #123
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Hmmm... I have a sweet dumpling one at home waiting for something to be done with it... ... Guess I'm having it tonight with my steak!!!
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Old 11-27-2006, 05:14 PM   #124
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You know...I have some ornamental squash or gourds that I bought from the produce department for decorating my table at Thanksgiving and they're looking a little tasty! Hmmmm...I wonder if they're edible? Anyone kknow if the little, short squatty ones with little bumps all over them are edible? Worst would be they would be nasty or could they be poisoness? Anyone ever try cooking one?
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Old 11-27-2006, 08:32 PM   #125
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Originally Posted by Wine2 View Post
You know...I have some ornamental squash or gourds that I bought from the produce department for decorating my table at Thanksgiving and they're looking a little tasty! Hmmmm...I wonder if they're edible? Anyone kknow if the little, short squatty ones with little bumps all over them are edible? Worst would be they would be nasty or could they be poisoness? Anyone ever try cooking one?
Sometimes they are bitter or dry or fibrous inside; depends...they're grown for their looks and some MAY be edible, but there's no way of finding out but one; yes, cut 'em open! After all, the turban squash is edible and very pretty, too.

As far as I know, NO winter squash is actually poisonous...I'm positive they would not be sold in grocery stores, decorative or not, if they were.

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Old 11-27-2006, 08:54 PM   #126
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So did I. And out of 15 winter squashes listed, 11 had identical Nutritional Info:
  • [COLOR=darkgreen]3/4 C raw 85g total weight, 30 cals, 7g total carb, 1g dietary fiber[/COLOR]
which also matched the NF info for generic "winter squash" elsewhere on the web (so far). Those identical winter squashes being: [COLOR=sienna][COLOR=orange]Australian Blue, Banana, ButterCup, ButterNut, Carnival, Delicata, Golden Nugget, Kabocha, Red Kuri, Sweet Dumpling, Turban[/COLOR][/COLOR]. All of which have varying levels of sweetness.

The only 4 that differed:
  • lower - Mini Pumpkin (white or orange), at 20 cals, 6/2 Carbs/Fiber
  • lower - Spaghetti, at 30 cals, 6/1 Carbs/Fiber
  • lower - Hubbard (blue/orange), at 35 cals, 7/2 Carbs/Fiber
  • higher - Green Acorn, at 35 cals, 9/2 Carbs/Fiber
Call me fussy (or don't ) but I have some issues with that level of identical information. Nutrition Labelling has always been a sort of "by difference" thing, where some basic generic numbers, for carbs, are good enough unless otherwise actually (expensively) lab tested. Even most of the USDA info comes from producers and manufacturers.

Still searching, in my spare time ...

Sigh.

[COLOR=#ff0000]I went there too. Their info on the butternut squash really conflicts with the USDA nutrient listing. The butternut had the same listing as shown above = 7g minus 1g fiber. The USDA says 11.69g - 2g fiber. Quite a difference!!!!![/COLOR]
[COLOR=#ff0000]Problem is the USDA doesn't list very many different squashes.[/COLOR]

[COLOR=#ff0000]Now I'm wondering just how many carbs are actually in those squashes. [/COLOR]

[COLOR=#ff0000]But Kevin said he wasn't having bad effects from them. So guess they are OK.[/COLOR]

[COLOR=#ff0000]Now a question..... Has anybody tried the Golden Nugget yet? I found one today at WalMart, but couldn't remember if it was one that Kevin had told us about. I didn't buy one. Now I wish I had. Probably be gone when I get back in.[/COLOR]
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Last edited by crazywoman-n-wy; 11-27-2006 at 09:02 PM..
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Old 11-27-2006, 09:07 PM   #127
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Thanks, Islandgirl! I hate to let it go to waste. I'll post the results after I've tried it!
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Old 11-28-2006, 12:46 AM   #128
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You know...I have some ornamental squash or gourds that I bought from the produce department for decorating my table at Thanksgiving and they're looking a little tasty! Hmmmm...I wonder if they're edible? Anyone kknow if the little, short squatty ones with little bumps all over them are edible? Worst would be they would be nasty or could they be poisoness? Anyone ever try cooking one?
I don't know about them being poisonous, but they are only edible when they are very young. Once they get bigger, they are sour and bitter.
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Old 11-28-2006, 07:10 AM   #129
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Of the squash listed, which do NOT taste like sweet potatoes?

Just curious, as the one I had last night was eriely exactly like sweet potatoes
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Old 11-28-2006, 07:26 AM   #130
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Mel78, I am curious too. Which one did you have that tasted exactly like sweet potato?
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Old 11-28-2006, 07:34 AM   #131
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Rachel Ray's 30 minute show used FROZEN winter squash. . .lucky are those that can find it, I've looked and can't find it. How easy would that be????!!
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Old 11-28-2006, 07:37 AM   #132
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The sweet dumpling does not taste like sweet potato--it's tastes more like a white potato. The delicata is alot like sweet potato. Those are the only ones I've tried. The sweet dumpling is really hard to cut open raw though.
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Old 11-28-2006, 07:53 AM   #133
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This is just a tip I found for cutting the hard winter squash. It works for me.

Tak a very large, heavy cleaver type knife and a wooden mallet, score the squash with the knife so blade is in just a little bit. With one hand holding knife, hit the top of the blade edge with the wooden mallet repeatedly unitl the squash is cut through. I have done three so far and not damaged the knife or the mallet.
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Old 11-28-2006, 09:19 AM   #134
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Originally Posted by crazywoman-n-wy View Post
...[COLOR=#ff0000]Now a question..... Has anybody tried the Golden Nugget yet? I found one today at WalMart, but couldn't remember if it was one that Kevin had told us about. I didn't buy one. Now I wish I had. Probably be gone when I get back in.[/COLOR]
He started this whole thing up and named 4 squashes, with pics, in post #1 of this very thread, back on page 1 ...



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Old 11-28-2006, 09:20 AM   #135
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This is just a tip I found for cutting the hard winter squash. It works for me.

Tak a very large, heavy cleaver type knife and a wooden mallet, score the squash with the knife so blade is in just a little bit. With one hand holding knife, hit the top of the blade edge with the wooden mallet repeatedly unitl the squash is cut through. I have done three so far and not damaged the knife or the mallet.
I've read that, too. And wouldn't you know? The one thing I DON'T have in my kitchen is a wooden or rubber mallet! Sheesh.

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Old 11-28-2006, 09:29 AM   #136
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He started this whole thing up and named 4 squashes, with pics, in post #1 of this very thread, back on page 1 ...



[COLOR=red]Yes, I understand that. I stated that wrong. I should have just asked him or anyone else who tried it how it tasted. I wasn't sure how to put it. He never got back to us on that one. Or at least if he did, I missed it. And I checked all the posts last night before I asked. [/COLOR]
[COLOR=#ff0000]I realize that eveyone's tastes are different, but wondered what it might be similar to. [/COLOR]
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Old 11-28-2006, 09:59 AM   #137
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This is just a tip I found for cutting the hard winter squash. It works for me.

Tak a very large, heavy cleaver type knife and a wooden mallet, score the squash with the knife so blade is in just a little bit. With one hand holding knife, hit the top of the blade edge with the wooden mallet repeatedly unitl the squash is cut through. I have done three so far and not damaged the knife or the mallet.

Here is another method I found by googling.......

cut both squashes into halves, then quarters, with a large chinese cleaver, if you have one. A small hatchet will work or - in a pinch -
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Old 11-28-2006, 10:33 AM   #138
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I've read that, too. And wouldn't you know? The one thing I DON'T have in my kitchen is a wooden or rubber mallet! Sheesh.

Anything that can be used to hit the knife, you can use. I use the chef's knife and the tool to roll the dough, whatever it's name might be . By the way, how's the snow there on the island?
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Old 11-28-2006, 11:16 AM   #139
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The sweet dumpling does not taste like sweet potato--it's tastes more like a white potato. The delicata is alot like sweet potato. Those are the only ones I've tried. The sweet dumpling is really hard to cut open raw though.
Excuse my error... You are correct... I had the #2 in his pictures and it was the Delicata squash... .

So, I guess I'm off to find the Sweet Dumpling squash...
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Old 11-28-2006, 02:04 PM   #140
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Of the squash listed, which do NOT taste like sweet potatoes?

Just curious, as the one I had last night was eriely exactly like sweet potatoes
To me, the butternut squash tastes just like sweet potato.

If you nuke the delicata or sweet dumpling with some butter, they don't taste very sweet, more like regular potatoes.
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Old 11-28-2006, 02:23 PM   #141
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Rachel Ray's 30 minute show used FROZEN winter squash. . .lucky are those that can find it, I've looked and can't find it. How easy would that be????!!
that's cool
i've seen frozen sliced sweet potatoes, but no winter squash yet
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Old 11-28-2006, 03:07 PM   #142
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I Googled "frozen winter squash" and there was info on a recall of the product. . .Birds Eye, I read. . .so maybe that is why I can't find any!! Ah, shades of fresh spinach.
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Old 12-12-2006, 11:01 AM   #143
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I really love the hubbards.

I score them and then use the pointed end to go all the way through.
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Old 12-12-2006, 07:52 PM   #144
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I bought a sweet dumpling squash and because I'd seen this recipe where you just boil it without having to cut it I tried it and it works! No mallet necessary! Here is the recipe if anyone is interested:
Stuffed Pattypan Squash
Boiled shrimp can be added to this delicious side dish with a Louisiana flair.
Serves: 12

6 medium pattypan squash (or any kind really!)
1 onion, finely chopped
1 bunch green onions, finely chopped
4 ribs celery, finely chopped
1/4 cup parsley, chopped
1 bell pepper, finely chopped
4 tbls. butter
1 cup crushed pork rinds or rehydrated TVP
Creole seasoning, to taste
Dots of butter

Boil squash in water until just tender. Cool and cut the squash in half. Scoop out inside pulp, discarding seeds and keeping the shells intact. Reserve pulp.
Saute onion, green onions, celery, parsley, and bell pepper in butter until very soft. Add reserved pulp and blend very well. Add about 3/4 cup crushed pork rinds or TVP and Creole seasoning to taste. Stuff mixture into shells. Sprinkle tops lightly with remaining crushed crumbs and dot with butter. Bake, uncovered, at 350 degrees at least 1 hour.
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Old 12-25-2006, 11:35 AM   #145
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Anyone thought about trying to grow the delicata squash? They were $1 a pound here and not alot available but I haven't found much on growing conditions yet--sounds like you plant after the last frost but that sounds more like summer squash.
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Old 12-25-2006, 11:39 AM   #146
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Anyone thought about trying to grow the delicata squash? They were $1 a pound here and not alot available but I haven't found much on growing conditions yet--sounds like you plant after the last frost but that sounds more like summer squash.
No, thats right Jackie. I have my seeds already and plan to grow them in 2007.
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Old 12-26-2006, 05:06 AM   #147
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No, thats right Jackie. I have my seeds already and plan to grow them in 2007.
I used to grow a lot of these squash. You plant them after danger of frost, according to winter squash directions...found in any gardening book or online.

Winter squash are good keepers.

Kevin
You might want to try growing banana squash also, even if only as a curiosity. They are delicious!!

Banana Squash
3/4 cup
Total Carb 7g 2%
Fiber 1g 5%
Sugars 3g
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Old 12-26-2006, 06:50 AM   #148
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I'm adding this to my garden list--I'll have to order the seeds but I'm ordering some tomato seeds anyway. We love it.
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Old 12-26-2006, 10:36 AM   #149
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Anyone familiar with the Cornell bush Delicata? That would take up less space in the garden (I'm comparing to summer yellow squash which seems to run everywhere) and is suppose to be very high quality but I saw something that said "smaller seed cavity and thicker walls"--I was wondering if that meant the skin would be thicker and harder to peel.
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Old 12-26-2006, 11:04 AM   #150
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Anyone familiar with the Cornell bush Delicata? That would take up less space in the garden (I'm comparing to summer yellow squash which seems to run everywhere) and is suppose to be very high quality but I saw something that said "smaller seed cavity and thicker walls"--I was wondering if that meant the skin would be thicker and harder to peel.
Usually bush plants don't yield as well as vine. Vining winter squash, even some of the largest can be grown using a trellis or fence to save space.
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