Ugly Dumpling Winter Delicata / Sweet Dumpling Winter Squash

Ugly squash, beautiful taste Learn the varieties

15 Wonderful Winter Squash. Although called "winter squash," the natural season of these varieties of squash and pumpkins runs from late summer to mid-winter, with some varieties available year-round. There are several to choose from, from homey acorn squash and magical Cinderella pumpkins to charmingly shaped turban squash.

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Add the squash in an even layer and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring every few minutes, until the squash is tender and light golden-brown, 8 to 10 minutes. Push the squash to one side of the pan. Add the garlic and a pinch of red pepper flakes to the other side and cook, stirring often, until.

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This is the beginning of a short series on winter squash - a super tasty, versatile, and economical vegetable. These beauties can also be slightly intimidating, but once you get the hang of it, cutting and roasting squash is incredibly easy. After roasting the squash, you can make endless meals ou

Ugly Dumpling Winter Delicata / Sweet Dumpling Winter Squash

Continue cooking, stirring occasionally, until beef is fully cooked (~10-12 minutes). Once rice has cooked, mix the rice, ground beef mixture and navy beans in a large bowl. Reduce oven temperature to 325°F. Fill the squash halves with the filling (~1 cup per squash half) and roast for another 15-18 minutes at 325°F.

Ugly squash, beautiful taste Learn the varieties

Here are a few of the top varieties. Butternut: This long, bell-shaped squash has a tan rind and sweet, deep-orange flesh. The skin is softer than acorn or Hubbard and is easier to cut and prepare.

Ugly squash, beautiful taste Learn the varieties

Second Runner-Up: Butternut and/or Honeynut Squash. Butternut squash is deliciously sweet, with firm orange flesh that holds its shape when roasted. It's also ubiquitous and relatively easy to.

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Season with salt and roast for 30-35 minutes until golden brown around the edges and fork tender. While the squash roasts, make the sauce by combining all the ingredients in a small bowl and whisking until smooth. Add more water if necessary for desired consistency. Adjust salt to taste.

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Blue hubbard squash is a particularly large and ugly looking squash that can weigh as much as 40 lbs. Inside, the flesh of the squash is golden and it works well for pies and for soup. The shell of the squash is particularly hard, which helps it to keep for long periods at the time. The squash is also particularly easy to grow, so it's a good.

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Winter squash can even be used to add seasonal color to your fall table setting. 'Little Dipper' squash, pictured, is a butternut winter squash popular for its nutty, sweet flavor. It's small enough to use for individual servings. The lightbulb-shaped fruits grow to about 2 pounds each and store well for a long time.

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Summer Squash: These, on the other hand, have more tender skins and do not store for as long. Think zucchini and yellow squash. - Types of Summer Squash -. Banana Squash. Chayote Squash. Cousa Squash. Crookneck Squash. Delicata squash. Fortune Squash.

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Patty pan squash is a summer squash variety with a unique, flattened shape and scalloped edges. It's named for the scalloped mold used to create specialty patty cakes. These adorable little squashes come in white, green, and yellow and have a slightly sweet flavor, especially when picked very young.

Ugly squash, beautiful taste Learn the varieties

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Ugly squash, beautiful taste Learn the varieties

Sweet dumpling squash are round with relatively deep ridges, and tops that are slightly recessed. Their skin, while tough, is considered edible. Its flesh is a pale yellow or orange color, with stringy pulp and seeds that can be roasted and eaten as a snack. And as its name would suggest, sweet dumpling squash is just that, and its sweetness is.

Ugly squash, beautiful taste Learn the varieties

Preheat oven to 425°. Line a baking sheet with aluminum foil (optional, but nice for cleanup). In a small bowl, whisk together the oil, gochujang, soy sauce and sesame oil until smooth. Place the sliced squash in a large mixing bowl and toss with the gochujang mixture until evenly coated. Place the squash in an even layer on the baking sheet.

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Roasting Butternut Squash. Preheat the oven to 400. Lightly oil a shallow baking pan. Peel the squash and cut into 1″ pieces. Drizzle with olive oil and sea salt. (For a little sweetness, a tiny bit of maple syrup.) Bake for 15-20 minutes, or until softened.

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These pumpkins might be ugly to some, but I love the unique peanut shaped bumps all over it. The peanut shells on the pink rind of this pumpkin are actually a buildup of excess sugar which makes the Galeux d'Eysine perfect for baking. So don't overlook this ugly duckling when you're shopping for pie pumpkin varieties. Yokohama Pumpkin