Below is a picture of the pink banana squash that I bought.
As soon as I got home, I began preparing my kitchen for a
squash bake-athon. Besides purchasing these three new squashes that I never had
before, I also previously had Acorn squashes, a spaghetti squash, a large Hubbard
squash and two Butternut squashes awaiting for this bake-athon. As soon as the
oven was preheated, the bake-athon began. It was raining that day and the smell
of the something in the oven made it an ideal fall day. As the squashes were
done cooking, I removed the skin and began filling zip-lock bags.
Here’s a picture of my madness! (Only about 1/4 of what was I was doing.) The long squash in the front is the Pink Banana.
Out of all the squash I baked, the only one I tried that day
was the Pink Banana squash. I was the most curious about the taste of that, so
I had to try some. I stocked the freezer with pre-baked squash and kept as many
seeds as I could. I kept the seeds with the intention of trying to grow my own squashes
next year. I also had another motive for keeping the seeds. Baking them! Since
I had so many different kinds of seeds, I used a different spice and herb for
each one! The only baked squash seed that is still available for consumption is
the Pink Banana squash.
I really enjoy finding new produce to cook with and try.
Especially if it’s in season and cheap.
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