Ancestors

Toot

Written by $TayFoNay🍿 on 2025-01-27 at 11:25

I get produce delivered every other week from Imperfect Foods and I forgot to review my cart for the last order and now I have 2 of these things in my life

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Descendants

Written by $TayFoNay🍿 on 2025-01-27 at 11:26

It looks like people either cut them into chunks and roast them or use them as small boats for other foods. Suggestions welcome.

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Written by JeniParsons on 2025-01-27 at 11:27

@tayfonay soup is good after roasting with olive oil. You could also make hummus with one

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Written by The Notorious GDB ☄️ on 2025-01-27 at 11:32

@JeniParsons @tayfonay

+1 for squash soup! It's a great mid-winter meal.

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Written by scmbradley on 2025-01-27 at 11:29

@tayfonay I don't know what kind of squash these are so I'm not sure whether these suggestions would work, but for butternut squash (which is a kind of blank canvas, taste-wise), I've had good experiences putting them in a stew (diced, with tomato, chickpeas, stock, serve with feta and harissa paste on the side).

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Written by $TayFoNay🍿 on 2025-01-27 at 11:36

@Scmbradley They’re delicata squash so the skin is edible. They’d probably work in your recipe. Thanks!

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Written by It's Me, Coach Mark on 2025-01-27 at 11:51

@tayfonay soup!

Roast squash first. Add onion, Granny Smith apple, garlic, vegetable stock or chicken stock, roasted squash, sage and thyme and coconut milk and let it come to low boil, then quickly turn heat down and simmer. Before serving hit it with an immersion blender.

Garnish with some sour cream or Crème fraîche and pepito's at the end.

Voila!

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Written by $TayFoNay🍿 on 2025-01-27 at 12:01

@CoachMark Grazie!

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Written by It's Me, Coach Mark on 2025-01-27 at 12:02

@tayfonay use the full on coconut milk for more creaminess

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Written by It's Me, Coach Mark on 2025-01-27 at 12:04

@tayfonay I usually look for Thai coconut milk, because well, I try to avoid Goya products as much as I can because, well, I think you remember that whole controversy in the first go around with the orange shitstain

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Written by $TayFoNay🍿 on 2025-01-27 at 12:05

@CoachMark I have a moral conflict because the Goya generic seasoning is absolutely necessary for good guac. It’s the only product of theirs I buy, like once every 2 years.

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Written by It's Me, Coach Mark on 2025-01-27 at 12:07

@tayfonay I hear ya.

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Written by It's Me, Coach Mark on 2025-01-27 at 12:07

@tayfonay I wonder if Penzeys has a similar product? 🤔

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Written by $TayFoNay🍿 on 2025-01-27 at 12:12

@CoachMark They might. I could try to reverse engineer it, too. I even gave a bottle to my friend in Norway for their “taco Fridays” and he LOVED the stuff. I got a bottle of “generic Norwegian seasoning” in exchange, which I still have.

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Written by It's Me, Coach Mark on 2025-01-27 at 12:16

@tayfonay what's in that?

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Written by $TayFoNay🍿 on 2025-01-27 at 12:29

@CoachMark Magic

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Written by ADHDean Is Being A Fanboy on 2025-01-27 at 12:30

@tayfonay Salt and ground-up IKEA table legs @CoachMark

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Written by It's Me, Coach Mark on 2025-01-27 at 12:19

@tayfonay is it the Adobo all purpose one for Goya?

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Written by $TayFoNay🍿 on 2025-01-27 at 12:20

@CoachMark Yup

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Written by It's Me, Coach Mark on 2025-01-27 at 12:55

@tayfonay I wonder if this would be a good alternative? We have this brand in our stores:

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Written by The Sleight Doctor 🃏 on 2025-01-27 at 12:36

@tayfonay Try this recipe.

Roasting them to make soup is the best use for them, imo - and there's loads of different ways to do it. We used to try a different recipe every week, because we got them cheap from the local independent grocer.

https://www.bbc.co.uk/food/recipes/roasted_butternut_squash_10281

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Written by $TayFoNay🍿 on 2025-01-27 at 12:39

@ApostateEnglishman Thanks!

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Written by Cal 📎 on 2025-01-27 at 11:31

@tayfonay delicata squash. usually no peeling needed. Slice, de-seed, roast on a sheet pan, eat.

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Written by Rufus T Firefly on 2025-01-27 at 13:42

@callan correct!

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Written by FandaSin on 2025-01-27 at 11:33

@tayfonay

I don't like those at all, but my sister loves them.🤦

Only way I can bear that abomination in my meal is to roast them with little bit of salt and some spice for vegetable.

They are acceptable that way. (for me) 😂

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Written by $TayFoNay🍿 on 2025-01-27 at 11:39

@FandaSin You’re really selling me on them 😂

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Written by Dr Emma Kate Ward on 2025-01-27 at 11:43

@tayfonay

I like squash in a curry, however you would normally do that. You could also mix chunks roasted so the outside caramelises just a little bit with some grains that have some bite and pomegranate and a fat and an acid of your choice? Eg wild rice, feta and lime juice or barley, olive oil and red wine vinegar. You can also mash it and have it with a protein and some other vegetables you like more? Eg sausages, this mashed, and peas and broccoli. Or pumpkin and sage pasta is nice and this could sub for pumpkin?

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Written by $TayFoNay🍿 on 2025-01-27 at 11:47

@emma_cogdev Thank you!

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Written by Zipkid on 2025-01-27 at 12:17

@tayfonay Slice them up, put on a baking sheet, sprinkle with olive oil, garlic, rosemary & grill for about 30 minutes (at least). Delicious.

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Written by Naksu in Blue on 2025-01-27 at 12:39

@tayfonay these are the easiest squash! And yummy. Just slice them in half the long way, scoop out the seeds, rub the cut surface with olive oil, and set them face down on a pan. Roast and enjoy! Skin is edible. They are fairly soft and cook quickly for a winter squash. No need to overwork them the way you would a butternut.

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Written by SueDiOh on 2025-01-27 at 13:53

@tayfonay So many yummy ideas here, I had to bookmark the thread!

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