Monday, December 22, 2008

Acorn Squash

Was a bit adventurous last time we did the grocery and bought an acorn squash. It looks eerily similar to a pumpkin but the very fact that it belongs to the squash family made me wonder whether I shouldn't cook it in the doodh-lau/doodh-jhinge fashion. Searched the net for recipes only to discover the immense versatility of the vegetable. It can be be made into a stew, a soup, a curry, a non-veg accessory and so on and so forth. Its 'velvety and buttery taste' however manifested itself in the best way possible once I had taken the risk of cooking it in the pepe ghonto manner. It proved to be a resounding success. Which was a big blessing, considering the trouble K and I had incurred in the mere cutting and peeling the vegetable. The rind had been too tough for the average peeler while our desperate dashes and spirited flourishes with the knife would have put even the most seasoned fencer to shame. The interior again was a mellow orange-yellow and couldn't have been told apart from that of a pumpkin. After the cooking was complete, we realised there was even a beautiful fragrance to the steamed vegetable. But our pre-cooking struggles would probably discourage us from a repeat experience of the same, however wonderful the end result turned out to be.

This is the description of the vegetable that I found in a website, in case any of you would like to know more :

Acorn Squash - Easily found in supermarkets. As its name suggests, this winter squash is shaped like an acorn. It's easy to slice into halves and fill with butter. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties. Select acorn squash with as much green on the rind as possible. Available year round.
I don't think I agree with the 'it's easy to slice into halves' part. The rest is ok.

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