Here’s my local meal for the week ending Sunday, December 14, 2008 for the Dark Days Eat Local Challenge.
Smoked veal sausages from (Sankow’s Beaver Brook) with “homefries” made from turban squash (from Waldingfield Farm).
Simple, yet something different. I like that the squash counts as both a vegetable and a carbohydrate. They’re an excellent source of vitamin A and a good source of vitamin C.
I used a fairly robust knife to cut open the squash, then microwaved the wedges until the flesh was fork-tender. I sliced out the flesh and cut that into cubes. On it’s own, Turban squash has the faintest light nutty flavor. With seasonings, it can be anything you want!
Here’s another squash link.
Hi there! Sorry to have missed commenting on your blog, I’ve been traveling lately and haven’t had the chance to catch my breath! Your turban squash looks great. I have several in my “squash store” but have never tried them. So after microwaving them, did you roast them in the oven or in a pan? Or eat them cubed out of the micro? Can you eat the skin of the squash?
Hi mangochild: I don’t think the skin is edible. In fact, after the microwave, I cubed and seasoned them and pan sauteed them. This is a squash that requires seasoning assistance.