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What type of squash is this (and recipe ideas please)?

January ManJanuary Man Posts: 212
in Fruit & veg

Hi all

I have a couple of squashes which I bought at the roadside.  I think they might be either pattypan or star squashes, although perhaps they are a bit on the large size to be either of those?  Here's some pics to help identify...

image

My partner is working today and I'm having a day off gardening on account of the rain.  So I'm going to venture to that place I don't often go...  THE KITCHEN...  and try to cook something nice with them.  So I wondered if anyone has any tried and tested tasty recipes to share.  We are both vegan, so they'd need to be vegan recipes or at least easily adapted to a vegan recipe.

Many thanks

Max

Posts

  • ObelixxObelixx Posts: 30,090

    They look like Pattie Pan to me too except that I've never seen green ones.  They've always been very pale.  I can do vegetarian or pescatorian or full on meat recipes but not vegan.

    I suggest you google "squash+recipes+vegan" and see what's out there.

    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • DovefromaboveDovefromabove Posts: 88,147

    The look like pattypans to me ... we grew some last year and used them for any courgette/summer squash type recipe 

    Have a look on here 

    http://www.mamtaskitchen.com/recipe_search.php?submit=Go! 


    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • DovefromaboveDovefromabove Posts: 88,147

    And this is another favourite here

     http://www.cookingchanneltv.com/recipes/david-rocco/zucchine-alla-scapece-zucchini-finished-in-vinegar-1961424 


    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • January ManJanuary Man Posts: 212

    Many thanks - much appreciated.

    I've found a curry recipe from that first link which I'll be doing.  The recipe calls for the squash to be peeled. Where possible, I prefer not to peel things as there are usually many of a fruit's/vegetable's nutrients in the skin and just below the surface. But it needs to be edible at the same time!!! With the squashes being passed the small and tender stage, will the skins be too tough and should I remove them? Any thoughts from anyone here to a kitchen novice? :)

    Cheers

  • ObelixxObelixx Posts: 30,090

    Tap it.  If it sounds hollow then the skin is likely to be a tad tough.

    More recipes here but not for that squash - http://www.care2.com/greenliving/15-vegan-squash-recipes-for-the-fall.html   Probably adaptable tho.

    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • January ManJanuary Man Posts: 212

    The curry came out great!  So thanks again for them links.  My partner (the main cook of the house) was also impressed with the website :)  

    And thanks also for the "tap it" advice.  It did indeed sound hollow so I went ahead and peeled it.  I was frying it for the curry...  Perhaps if I were roasting I would have tried leaving the skins on.  We did a few winter squashes like that last year and the skins were lovely.

    Thanks everyone

  • DovefromaboveDovefromabove Posts: 88,147

    Thanks for letting us know  - I'll tell Mamta - she'll be very chuffed..


    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • ObelixxObelixx Posts: 30,090

    Good.   Lots of squashes and pumpkins ripening here so new recipes that work are welcome.

    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
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