We are trying a new squash this year.
This is a Japanese variety, very popular in Mexico.
I took some to Mexican friends, and they were delighted.
They had been looking for this squash, and it is not available locally.
I had never tasted it, and they fixed it while I was there.
They cut it into small cubes, skin on, and added water, cinnamon sticks, and lots of brown sugar.
It was delicious, but perhaps too sweet for me.
This is a Japanese variety, very popular in Mexico.
I took some to Mexican friends, and they were delighted.
They had been looking for this squash, and it is not available locally.
I had never tasted it, and they fixed it while I was there.
They cut it into small cubes, skin on, and added water, cinnamon sticks, and lots of brown sugar.
It was delicious, but perhaps too sweet for me.
I couldn't wait to try it.
I cut it into four pieces.
(I don't have the strength to chop small. It's very hard.)
Put it into the dutch oven with a bit of water.
Cook until tender.
My friends mashed theirs, skin and all.
I peeled off the skin before mashing.
It is super soft, so there is really no mashing, just toss with a fork.
I used half to make an amazing soup with candied ginger, cinnamon, salt and pepper.
The other half was served with butter, salt, pepper, and honey.
Delicious.
Delicious.