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Old 11-26-2006, 05:26 PM   #31
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The stores are out of Delicatta and I even asked one to check in the back but nothing. Will kabacha or carnival work with this particular recipe?
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Old 11-26-2006, 06:03 PM   #32
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The kabacha and carnival squash have more of an orange color to them and a more pungent flavor. They remind me more of pumpkin than delicata. The sweet dumpling would be my second choice but their shape makes them a little harder to peel.
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Old 11-26-2006, 08:52 PM   #33
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I have 2 delicata in the pantry. I cannot wait.
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Old 11-26-2006, 09:34 PM   #34
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Quote:
Originally Posted by Kevinpa View Post
The kabacha and carnival squash have more of an orange color to them and a more pungent flavor. They remind me more of pumpkin than delicata. The sweet dumpling would be my second choice but their shape makes them a little harder to peel.
Thanks...I'll run to another store to see if they have delicatta!
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Old 11-26-2006, 10:32 PM   #35
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[COLOR="Red"]Cindy, I was thinking the same thing. I didn't see it the first time around either. Not sure how I missed it. But I was getting ready to leave for my vacation at the time.

I haven't seen any of these squashes that Kevin told us about here. (I did see his post on the different types of squashes.) But we are at the end of the world here for fresh veggies. And I use the word fresh lightly.

Looks good Kevin. And as the others said, the picture story looks great.

Now if they ever get some of them in here, I just wish I could remember which kind were what. [/COLOR]
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Old 11-27-2006, 06:49 AM   #36
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Kevin, Your picture story is great. I havenot been able to find delicata in my area, but will definately keep looking. Found Kabocha and Carnival. Baked and mashed with butter and brown sugar diabtisweet were great. Thanks you for introducing these to us.
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Old 11-27-2006, 06:50 AM   #37
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About the squash, my hubby wants to know if we need to nuke the squash first. I told him no because Kevin didn't show it in his pictures but he insists that I ask
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Old 11-27-2006, 06:52 AM   #38
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I never saw the first post. Looks yummy. I'll definitely be trying this. When I was at Walmart last week they only had 7 delicata left so I bought them all (and the last 5 sweet dumpling). Thanks.

Last edited by jackieba; 11-27-2006 at 06:53 AM..
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Old 11-27-2006, 07:21 AM   #39
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About the squash, my hubby wants to know if we need to nuke the squash first. I told him no because Kevin didn't show it in his pictures but he insists that I ask
Not if you are going to pan fry them like I did. They will be fork tender in about 10 - 15 min on med-high heat. I just move them around every so often with the spatula.
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Old 11-27-2006, 08:18 AM   #40
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Not if you are going to pan fry them like I did. They will be fork tender in about 10 - 15 min on med-high heat. I just move them around every so often with the spatula.
Thanks Kevin. He wanted to make sure he wasn't getting a crunchy taste. I didn't nuke my cauliflower enough before I made scalloped "potatoes" and ham and it was more crunchy then it should have been. Oh well, he ate it.
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Old 11-27-2006, 05:25 PM   #41
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I didn't have any squash left so today I made this with chopped cauliflower today. Also yummy!
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Old 11-28-2006, 12:28 PM   #42
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just a quick note to say i made this for lunch today,... AMAZING it was! the best lunch i have had in a long long time, beats salad now the weather is getting cold!
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Old 11-29-2006, 07:28 AM   #43
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About how many servings can you expect to get from this using just one average size delicata? I'm trying to plan if I need a single or double recipe size for a certain number of people.
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Old 11-29-2006, 07:43 AM   #44
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About how many servings can you expect to get from this using just one average size delicata? I'm trying to plan if I need a single or double recipe size for a certain number of people.
This is just in my case Jackie but, if this is used as a meal in itself I get 2 or 3 generous portions. If I use it as a side dish I get 5 or 6 servings.
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Old 11-29-2006, 07:57 AM   #45
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Thanks Kevin. That's what I needed to know.
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Old 11-30-2006, 07:55 AM   #46
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Thanks for the great recipe. I made this last night and it was delicious. DH said it reminded him of his mother's hash brown potatoes.
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Old 11-30-2006, 08:26 PM   #47
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I am sooo happy! Have not been able to find anything except the kabocha and carnival until today. I hit the jackpot! Delicata, sweet dumpling and golden nugget. Will be cooking some this weekend.
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Old 12-02-2006, 04:34 PM   #48
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I'm jealous! The store that I found delicota from no longer seems to caryy them, so I have to go find another store.
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Old 12-02-2006, 04:40 PM   #49
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I'm jealous! The store that I found delicota from no longer seems to caryy them, so I have to go find another store.
The season is fading fast guys.....pretty soon most will be gone. I have gone into freezer mode.....lol

I have been skinning, cubing and vacumn sealing them into the freezer and the ones I have tested seem to fair pretty well.
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Old 12-03-2006, 07:38 AM   #50
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I only have 3 delicata and 3 sweet dumpling left and our stores are already out of all of them. Apparently they only carry these around Halloween. I can't get chayote anymore either. Next year I'll just buy all I can get to start with. Do I need to freeze them in order to have some for Christmas? They are in my basement now. How would you freeze sweet dumpling since they don't peel easily?
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Old 12-03-2006, 08:03 AM   #51
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All winter squash will keep very nicely in cool dry places. The problem is knowing how long the grocer has had them ist. Also there are no outside visable signs of age that appear until it is too late.(by the time you see it, the squash is already too dry) I freeze them 2 ways depending on how much time I want to put into it. My prefered method is to skin, cube vacumn seal, and freeze. But if I have many small hard to peel squashes I will split, deseed, and steam. Then vacumn seal and freeze the steamed flesh to be puree'd later when thawed.
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Old 12-03-2006, 08:34 AM   #52
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I remember growing them and storing them for a long time. But just to check:

"Harvest winter squash with two inches of stem remaining. A stem cut too short is like an open wound, which will cause early decay.

For storage, harvest sturdy, heavy squashes with fairly glossy skin that is unblemished by soft spots, cuts, breaks or uncharacteristic discoloration. Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days.

After curing, transfer to a cool (45 to 50 degrees), dry place such as the basement or garage for long term storage. Careful, do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures simply mean shorter storage time.

The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator. Refrigeration is too humid for whole squash, and they will deteriorate quickly."

Last edited by Zuleikaa; 12-03-2006 at 08:42 AM..
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Old 12-03-2006, 12:05 PM   #53
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looks good. sue
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Old 12-03-2006, 03:00 PM   #54
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I tried this for lunch today, and it was delicious. Thanks Kevinpa! I know I'm one of many who really apprciates you and others like you who do so much research into good food.

My husband saw me cutting this up for lunch and he said "I don't have to eat the squash do I?" I told him of course not, he's a grown-up, he can eat whatever he likes. But after it was cooked he thought it looked good. He tried a bite, and put some on his plate. He told me after lunch that I can make that anytime. Lol.

Thanks again.
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Old 12-04-2006, 06:27 AM   #55
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This was excellent. I am going to make for lunch again today. Thanks Kevin.
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Old 12-04-2006, 08:14 PM   #56
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I finally got a delicata and made this! These were better than the home-fried potatoes I used to love! I love these! In fact, couple nights ago before I found the squash, I followed Kevinpa's above recipe, but instead of the squash, I used re-hydrated TVP and cooked it all up, which was great, too! Thanks, Kevinpa!
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Old 12-05-2006, 06:33 AM   #57
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Is this a sub for hashbrowns? Is the taste close? Thanks, Sue
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Old 12-05-2006, 06:59 AM   #58
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Yes it is close in taste to hash browns. The squash has a touch of sweetness so it's not exactly the same but it's close enough. It's very good.
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Old 12-05-2006, 03:56 PM   #59
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Great recipe, Kevin! It was delicious... Thanks!

I froze the delicata squashes in whole by mistake. They were on my balcony when the unexpected frost came and now that it's getting warm again, I need to eat them, there is no place in my freezer for them. Well, I cooked one yesterday - it was great. As good as fresh, and easier to peel imo.

So... peeling and dicing and vacuum-sealing is very nice and good, but if I can find more of these and I'm in a hurry, I'll just put in bags and throw in the freezer.
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Old 12-05-2006, 05:11 PM   #60
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This squash, cut up like the above recipe, would also be good in a beef stew! Kinda take the place of potatoes! I'll try it this Sunday.
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