Bacon Squash Browns 101 - A Story in Pictures - Page 2

Wine2 · 11-26-2006, 05:26 PM

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?

Kevinpa · 11-26-2006, 06:03 PM

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.

Alison Jean 71 · 11-26-2006, 08:52 PM

I have 2 delicata in the pantry. I cannot wait.

Wine2 · 11-26-2006, 09:34 PM

Quote:

Originally Posted by Kevinpa

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!

crazywoman-n-wy · 11-26-2006, 10:32 PM

[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]

jlshields · 11-27-2006, 06:49 AM

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.

catkan · 11-27-2006, 06:50 AM

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

jackieba · 11-27-2006, 06:52 AM

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.

Kevinpa · 11-27-2006, 07:21 AM

Quote:

Originally Posted by catkan

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.

catkan · 11-27-2006, 08:18 AM

Quote:

Originally Posted by Kevinpa

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.

mamagiff · 11-27-2006, 05:25 PM

I didn't have any squash left so today I made this with chopped cauliflower today. Also yummy!

SweetDaffodil · 11-28-2006, 12:28 PM

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!

jackieba · 11-29-2006, 07:28 AM

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.

Kevinpa · 11-29-2006, 07:43 AM

Quote:

Originally Posted by jackieba

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.

jackieba · 11-29-2006, 07:57 AM

Thanks Kevin. That's what I needed to know.

jackieba · 11-30-2006, 07:55 AM

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.

jlshields · 11-30-2006, 08:26 PM

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.

Wine2 · 12-02-2006, 04:34 PM

I'm jealous! The store that I found delicota from no longer seems to caryy them, so I have to go find another store.

Kevinpa · 12-02-2006, 04:40 PM

Quote:

Originally Posted by Wine2

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.

jackieba · 12-03-2006, 07:38 AM

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?

Kevinpa · 12-03-2006, 08:03 AM

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.

Zuleikaa · 12-03-2006, 08:34 AM

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."

missymagoo12 · 12-03-2006, 12:05 PM

looks good. sue

Kattbelly · 12-03-2006, 03:00 PM

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.

catkan · 12-04-2006, 06:27 AM

This was excellent. I am going to make for lunch again today. Thanks Kevin.

Wine2 · 12-04-2006, 08:14 PM

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!

Sassay · 12-05-2006, 06:33 AM

Is this a sub for hashbrowns? Is the taste close? Thanks, Sue

jackieba · 12-05-2006, 06:59 AM

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.

gpisabela · 12-05-2006, 03:56 PM

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.

Wine2 · 12-05-2006, 05:11 PM

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.

11-26-2006, 10:32 PM	#35
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,452 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[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] __________________ Billie ********* For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16 * My mind not only wanders, sometimes it leaves completely.

11-27-2006, 06:52 AM	#38
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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..

12-03-2006, 08:34 AM	#52
Zuleikaa Senior LCF Member Join Date: Oct 2005 Posts: 110 Gallery: Zuleikaa	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..

12-03-2006, 03:00 PM	#54
Kattbelly Major LCF Poster! Join Date: Jul 2004 Location: San Fran Posts: 1,639 Gallery: Kattbelly	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. __________________ "The chief cause of unhappiness and failure is trading what we want most for what we want at the moment." "Our perception gathers proof that our beliefs are right."

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11-26-2006, 05:26 PM	#31
Wine2 Senior LCF Member Join Date: May 2003 Posts: 915 Gallery: Wine2 Stats: 5'7 53 y.o.189/175/165 (size:14,12,10) WOE: JUDDD Start Date: 12/26/11	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?

11-26-2006, 06:03 PM	#32
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

11-26-2006, 08:52 PM	#33
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	I have 2 delicata in the pantry. I cannot wait.

11-27-2006, 06:49 AM	#36
jlshields Major LCF Poster! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,439 Gallery: jlshields Stats: 225/154/145 WOE: Atkins Start Date: 5/1/2003	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.

11-27-2006, 06:50 AM	#37
catkan Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,609 Gallery: catkan WOE: Moderate Carbs	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

11-27-2006, 05:25 PM	#41
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 56,050 Gallery: mamagiff WOE: general low carb	I didn't have any squash left so today I made this with chopped cauliflower today. Also yummy!

11-28-2006, 12:28 PM	#42
SweetDaffodil Senior LCF Member Join Date: Dec 2004 Posts: 528 Gallery: SweetDaffodil Stats: 182/158/115 WOE: South Beach	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!

11-29-2006, 07:28 AM	#43
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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.

11-29-2006, 07:57 AM	#45
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Thanks Kevin. That's what I needed to know.

11-30-2006, 07:55 AM	#46
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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.

11-30-2006, 08:26 PM	#47
jlshields Major LCF Poster! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,439 Gallery: jlshields Stats: 225/154/145 WOE: Atkins Start Date: 5/1/2003	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.

12-02-2006, 04:34 PM	#48
Wine2 Senior LCF Member Join Date: May 2003 Posts: 915 Gallery: Wine2 Stats: 5'7 53 y.o.189/175/165 (size:14,12,10) WOE: JUDDD Start Date: 12/26/11	I'm jealous! The store that I found delicota from no longer seems to caryy them, so I have to go find another store.

12-03-2006, 07:38 AM	#50
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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?

12-03-2006, 08:03 AM	#51
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

12-03-2006, 12:05 PM	#53
missymagoo12 Senior LCF Member Join Date: May 2004 Location: usa Posts: 344 Gallery: missymagoo12 Stats: 235/225/145 WOE: stellastyle,atkins Start Date: april 2004	looks good. sue

12-04-2006, 06:27 AM	#55
catkan Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,609 Gallery: catkan WOE: Moderate Carbs	This was excellent. I am going to make for lunch again today. Thanks Kevin.

12-04-2006, 08:14 PM	#56
Wine2 Senior LCF Member Join Date: May 2003 Posts: 915 Gallery: Wine2 Stats: 5'7 53 y.o.189/175/165 (size:14,12,10) WOE: JUDDD Start Date: 12/26/11	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!

12-05-2006, 06:33 AM	#57
Sassay Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,102 Gallery: Sassay Stats: 255/160/130 WOE: Low carb & Byetta Start Date: 3/05	Is this a sub for hashbrowns? Is the taste close? Thanks, Sue

12-05-2006, 06:59 AM	#58
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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.

12-05-2006, 03:56 PM	#59
gpisabela Senior LCF Member Join Date: Jun 2005 Location: BC, Canada Posts: 206 Gallery: gpisabela Stats: 238/194/normal WOE: Atkins-like low carb Start Date: March 2005	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.

12-05-2006, 05:11 PM	#60
Wine2 Senior LCF Member Join Date: May 2003 Posts: 915 Gallery: Wine2 Stats: 5'7 53 y.o.189/175/165 (size:14,12,10) WOE: JUDDD Start Date: 12/26/11	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.