Post Punk Kitchen Forum

Have you ever prepared a black futsu squash?

I got one in my CSA and it's the cutest little wrinkly guy. The CSA suggests going the sweet route and stuffing it with apples/spices, but I was thinking of doing a miso braised thingy with it like the way kabocha is often prepared in Japan.

I love playing around with different squashes this time of year so share your stories about new discoveries of ways to use winter squash! I am on a spaghetti squash kick. This is up next: http://www.foodandwine.com/recipes/curr ... pea-toasts

And this as a side dish for my Indian-themed xmas dinner. http://chefinyou.com/2010/02/spaghetti- ... ry-recipe/

I have a couple of delicatas that will be going into a fiery Thai curry tonight.

Squash!

I don't know of any new ways, but I've been using a lot of butternut squash lately in stews and loving it. (Pumpkin posole from Vegan Eats World and one of Chef Chloe's recipes)

One of my favorite recipes from How It All Vegan is a super simple one that includes only butternut, tofu, soba noodles, green onions and salt and pepper, or something really basic like that. I crave it every winter! I even made it for my birthday once although it's MAYBE too simple for b-days in general but I enjoyed it enough once to make it my b-day dinner.

P.S. I hope butternut is considered a winter squash.

At any rate, I'm eating some in Chloe's stew right now!

I actually have had two black futsu squash (squashes?) in my veg box thing over the last few weeks, one I haven't used yet (so I'd be interested for ideas) and the other I used half in place of butternut in Isa's butternut alfredo recipe with wholemeal pasta. Was awesome. The other half I made curried squash hummus (from 500 Vegan Recipes, I think), which was also pretty sweet. I generally don't cook squash mega often, because I'm lazy and chopping it up seems like a lot of work, but it is really good so I'm glad I'm being forced to cook with it!