Various Uses of Winter Squash

 Squashes are a large group within the cucumber family and includes Winter Squash,  Summer Squash, and Pumpkins. Winter Squash comes in array of shapes, colors, and sizes.   Some varieties of  Winter Squash are  Acorn Squash, Banana Squash,  Buttercup Squash, Kabocha Squash, and Butternut Squash.  It is ready to harvest  60 to 110 days from sowing when rinds are full of color and firm.  It is general harvested in the months of July to November and are available in the markets until  March. Today,  we will provide variety of ways we can use Winter Squash. 


Acorn Squash

What does it look like: It is  typically small in size and weighs between 1 and 3 pounds. It usually is orange-yellow like on the inside and generally has a thick dark green and orange like skin. 

Flavor:  It has a mild subtly sweet and nutty flavor. 

How to use it:  It can be  baked, roasted, steamed, or sauteed.

Acorn Squash Recipes 
Penne with Acorn Squash and Pancetta 
https://www.thekitchn.com/recipe-penne-with-acorn-squash-and-pancetta-63917

Sweet Roasted Acorn Squash 
http://www.foodnetwork.com/recipes/sunny-anderson/sweet-roasted-acorn-squash-recipe-1945737



Butternut Squash

What does it look like:  It is generally pear shaped and has a smooth cream-colored texture. 

Flavor: It is known for being  the sweetest  variety of Winter Squash.

How to use it:  It is  can be roasted and steamed. It could be use as a base for a soup or mashed dish. 

Butternut Squash Recipes
Roasted Butternut Squash Soup
http://www.delish.com/cooking/recipe-ideas/recipes/a55386/best-roasted-butternut-squash-soup-recipe/

Roasted Butternut Squash with Sage
http://www.foodandwine.com/recipes/roasted-butternut-squash-sage



This week we will be serving  Potato and Butternut Squash Mash on Thursday. Come by to either kitchen and try out this new addition to the menu. 

It's Doro Wat

   

  Doro Wat is a traditional Ethiopian dish.  You will find it in every Ethiopian restaurant and virtually anyone who is familiar with Ethiopian cuisine will have heard of it. The dish may include chicken, beef, and egg. It is traditionally made spicy.

The berbere spice mixture is what makes the Doro Wat spicy. Berbere in Amharic means "pepper."  Some historians believe this seasoning came around in 5 B.C (spiceography.com).  The berbere spice mixture contains multiple spices that build a complex flavor profile. There are several variations of the berbere spice mixture.  It commonly includes whole spices such as Coriander Seeds, Cumin Seeds, Dried Red Chili Peppers, Fenugreek Seeds, and Black Pepper. 

Traditionally, Doro Wat is served with an Ethiopian Flatbread called injera. Injera has a spongy like texture and it is a bit sour.  Injera is used to scoop the meat and  the stew.  It is made with Tiff, a tiny, round grain that flourishes in the Highlands of Ethiopia. 

This week we will be serving Doro Wat. Come by to either kitchen and try out this delicious addition to the Menu.