Indian acorn squash, stuffed with fried spice mix: cumin seeds, brown mustard seeds, fenugreek seeds, dried chili peppers, garlic, salt, and brown sugar. (I'd probably add onions next time to give the stuffing more body)
Japanese acorn squash, stuffed with garlic, ginger, and onion/shallots sauteed in oil, and sauce of rice wine, soy sauce, veggie fish sauce, and sugar.
7 comments:
When I ate the leftovers today at work, I was the envy of my office mates.
Any other squash ideas out there? The farmers market is brimming w/ squash. And does anyone know how to tell them all apart? I can only identify spaghetti, butternut and acorn squashes, but there's tons of other varieties.
Renate, like you, I'm dealing with the glut of squash at the market!
Here are some I've learned to identify in the last year or two:
hubbard = those big long bluish ones
carnival = smaller than an acorn squash, orange with flecks of yellow
turban = beautiful, bright orange with multi-colored markings, does kinda look like a turban
long island cheese squash = I asked the farmer if they taste like cheese, and he said no (boo!) they are called that because they are big, light-colored, and flat, like a wheel of cheese
I love the idea of filling my squash with Indian and Japanese fillings- yum!
what's in veggie fish sauce? I didn't know it existed!
You can find vegetarian fish or oyster sauce at many asian grocery stores and some natural foods stores. Both sauces are used often in asian cuisines - they're somewhat similar to soy sauce, but sweeter, richer, more savory, and thicker. Vegetarian versions usually use mushroom to replicate the savory taste of fish or oysters. Personally, I can't taste much of a difference between vegetarian fish and oyster sauces... maybe the non-veggie ones are more distinct?
I LOVE acorn squash - gorgeous presentations for these particular squash dishes!
Thanks, Bazu!
Can you taste the difference between all the different types of squashes too?
Thanks for writing this.
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