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Old 10-06-2008, 07:26 PM   #91
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No problem, Tweaker!

Kevin, THESE ARE AMAZING. Made these with ground sirloin and lots of hot sauce. Could've eaten the whole recipe, but decided to save some for breakfast tomorrow. The Delicata Squash will be on my grocery list for however long it is available! The texture is so incredibly potato-ey, and its slight natural sweetness is so good. They're even BETTER than real breakfast potatoes.

Thank you thank you THANK YOU, Kevin!
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Old 10-06-2008, 09:00 PM   #92
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I only have about 20 left from my garden.
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Old 10-06-2008, 09:10 PM   #93
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Hey Guys:

Haven't gone back to review the beginning of this thread, so forgive me if this has already been addressed, but I understand that radish, turnips etc can be blanched, then frozen. Any reason that we can't cube, then blanch and freeze the delicata while it's around??
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Old 10-06-2008, 11:34 PM   #94
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Hey Guys:

Haven't gone back to review the beginning of this thread, so forgive me if this has already been addressed, but I understand that radish, turnips etc can be blanched, then frozen. Any reason that we can't cube, then blanch and freeze the delicata while it's around??
This may help answer your question.

http://www.lowcarbfriends.com/bbs/lo...ml#post9386968
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Old 10-07-2008, 04:17 AM   #95
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oooh, never saw this before, I'm going to try this. Looks very, very good!!!
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Old 10-07-2008, 05:19 AM   #96
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I only have about 20 left from my garden.
No sympathy here, Kevin! I have to carry all my produce a couple miles home from the market. But to make your delicata squash browns it's WORTH IT!
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Old 10-07-2008, 09:20 AM   #97
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This may help answer your question.

http://www.lowcarbfriends.com/bbs/lo...ml#post9386968
Very helpful as usual -- thanks, Kevin.
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Old 10-07-2008, 12:35 PM   #98
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Oh my goodness another recipe in my drawer. I got to get that binder started. Can't hardly open the drawer. haha. Thanks for the wonderful pictures. Makes me hungry and I already ate my lunch. )
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Old 10-08-2008, 08:18 AM   #99
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Kevin, very nice layout! I love these! I also make them with cauli flower "cubes" and or a mixture of cauliflower with winter squashes and root veg and it is soooooooo satisfying. I also sometimes use cabbage and sausage and make it a "bubble and squeek" dish. (When I say root veg I mean turnips a bit of rutubaga and radish.)
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Old 10-08-2008, 03:26 PM   #100
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Yum, yum, yum!!! Made it for lunch with hamburger patties and my DH said it was so good that he could have eaten it alone.

I used pork bacon and then fried the squash in the bacon grease with LOTS of pepper. Also used a little yellow onion because I didn't have any green.

Thanks for the GREAT recipe AGAIN!!!!!!

momo526
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Old 10-09-2008, 09:11 PM   #101
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Hi Kevin.........I made this tonight and it was awesome. I used ham instead of bacon. I used a small delicata. The only downside was that I ate the whole thing.......

Kinda fun trying a new veggie.

B
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Old 10-10-2008, 03:51 AM   #102
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I can't find delicata anywhere. Last year it was no problem.
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Old 10-10-2008, 04:07 AM   #103
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I can't find delicata anywhere. Last year it was no problem.
Thats why I started growing my own. It was the same here, one year tons of delicata next year nothing. ...this year I see sweet dumpling squash everywhere.
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Old 10-15-2008, 02:53 PM   #104
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I have a whole box full of delicatas we grew and I'll never get to use them before they start getting soft. What's the best way to cook/keep them to freeze to use later - cooked, mashed and frozen or cubed, blanched and frozen? Kevin, or anyone else whose had success with freezing these, what do you think?
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Old 10-15-2008, 04:45 PM   #105
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I have a whole box full of delicatas we grew and I'll never get to use them before they start getting soft. What's the best way to cook/keep them to freeze to use later - cooked, mashed and frozen or cubed, blanched and frozen? Kevin, or anyone else whose had success with freezing these, what do you think?
id mash them if I was going to freeze them.
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Old 10-15-2008, 05:28 PM   #106
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Thanks, I'm going to try to get your squash bars and more hash browns done this weekend, then I'll cook up and freeze some of them. How long do delicatas keep anyway? I have them in the garage so they keep cool but I'm worried about them freezing out there eventually. I know, I know, I want to freeze them anyway but I think I need to cook them first!
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Old 10-16-2008, 07:50 AM   #107
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Originally Posted by Tweaker Geek View Post
I have a whole box full of delicatas we grew and I'll never get to use them before they start getting soft. What's the best way to cook/keep them to freeze to use later - cooked, mashed and frozen or cubed, blanched and frozen? Kevin, or anyone else whose had success with freezing these, what do you think?
I'm with you Tweaker. I have about 20 from my garden this year. Mine are in the basement under the stairs, cool and dark. I have had spegetti squash keep for 8-9 months down there. The delicatas perish faster. I had store bought ones last year that I stored but they only kept a few months.

Kevin what is the best way to peel them with their ridges? The skin is so tough. I've tried both potatoe peeler and knife. Either is no fun.
Also if I froze them in chunks rather than mashing will they hold together in a stew or just disolve into mush?
What recipes are you using for you mashed delicatas?
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Old 10-16-2008, 09:21 AM   #108
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I have a very sharp potato peeler that I use. One thing I have noticed is that the store bought delicata have a much tender skin and are easier to peel. The ones I grew had a skin that reminded me of the texture and hardness of a butternut but were still fairly easy to peel with my peeler.

I use cooked mashed delicata in any recipe that calls for pumpkin. I have several in my recipe thread.

BTW, if your using it mashed you can cut it in half, scoop out the seeds, then microwave it for about 10 min cut side down until the pulp scoops out of the skin with a spoon.
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Old 10-16-2008, 04:20 PM   #109
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I have a very sharp potato peeler that I use. One thing I have noticed is that the store bought delicata have a much tender skin and are easier to peel. The ones I grew had a skin that reminded me of the texture and hardness of a butternut but were still fairly easy to peel with my peeler.

I use cooked mashed delicata in any recipe that calls for pumpkin. I have several in my recipe thread.

BTW, if your using it mashed you can cut it in half, scoop out the seeds, then microwave it for about 10 min cut side down until the pulp scoops out of the skin with a spoon.
Thanks Kevin. If you freeze then in chunks, will they hold together in a stew?
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Old 10-16-2008, 06:54 PM   #110
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Thanks Kevin. If you freeze then in chunks, will they hold together in a stew?
I say no.....in one of my delicata recipes I did a freezing experiment....i'll see if I can find it.
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Old 10-17-2008, 03:52 AM   #111
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Here is an experiment I did with freezing squash in this thread. It starts in post #14 and then about 4 or 5 post later.


http://www.lowcarbfriends.com/bbs/lo...d-cooling.html
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Old 10-17-2008, 07:22 AM   #112
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We don't have this specific kind of squash here. Would butternut work?
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Old 10-17-2008, 09:59 AM   #113
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I made these "browns" with chayote, MMM! Thanks for a super tasty recipe!
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Old 10-17-2008, 11:49 AM   #114
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We don't have this specific kind of squash here. Would butternut work?
Sure butternut would work but would also be a few more carbs than delicata.
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Old 10-19-2008, 07:10 PM   #115
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Finally found these squash. Guess I know what's for dinner tomorrow!!!!
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Old 10-20-2008, 07:12 AM   #116
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I finally found the Delcata squash at our local Felpausch, our Walmart doesn't have any. I am making Kevin's recipe now, but to peel them was a major pain. I have two different veg. peeler, but didn't work very well. My peelers are just run of the mill ones, is there some special type everyone is using. I don't remember anyone saying they are having trouble peeling their squash. Thanks Ann
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Old 10-20-2008, 07:48 AM   #117
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One of the reasons I always liked the delicata squash over other winter squash is because their skins were not as hard and they peeled easier. I did notice the ones I grew this year were harder then the ones I bought in the past but still nowhere near as hard as say a butternut or sweet dumpling squash.
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Old 10-20-2008, 09:54 AM   #118
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What does one do with a dumpling squash? Are they low carb and worth trying, or is delicata the squash of choice?

B
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Old 10-21-2008, 05:45 AM   #119
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I don't know Kevin, but it was a chore, my hand ached when I finally got it peeled. It didn't come off in long pieces, like yours seem to. Guess I'll buy a new peeler, mine are really old. I really liked the end results, so don't want to give up. Thanks Ann
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Old 10-21-2008, 06:23 AM   #120
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What does one do with a dumpling squash? Are they low carb and worth trying, or is delicata the squash of choice?

B
Sweet dumpling squash IMO, are a bit more potato-ish in flavor than delicata but way more difficult to work with for two main reasons. First the shape and hardness of the skin itself makes peeling them much harder. Second, once you have it peeled, (of which you waste part of the meat in peeling) there is less meat not to mention thinner.

If your intent is to microwave it and use it soft the job will be easier but the deeper grooves in the sweet dumpling squash will still cause you to loose more of the meat.

I decide which I use by application, potato flavor(mashed texture), and how aggravated I want to get....lol.

Sweet dumpling squash


Delicata squash
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