The View From Great Island
With fall in full swing we are constantly hounded with all things pumpkin — which is not always a bad thing. But did you know there are, in fact, other fall squashes out there? Shocking, I know.
Each week, The Daily Meal team picks a theme for SWAT (Sharing With A Theme), and our Culinary Content Network of food bloggers submit corresponding recipes for a chance to be featured in a recipe round-up. But the path to this week’s SWAT had a few twists: We asked our amazingly witty and creative network of food bloggers to share their favorite squash recipes with one caveat: No pumpkin allowed.
Almost instantly inboxes were dinging with recipes, and, in a matter of minutes, I had about 10 butternut squash soup recipes on my hands. “Ok,” I said to myself, “Let’s see if we fix this.”
We went back to the bloggers tweaking the theme just a tad in an effort to avoid a full-on “soupageddon.” As a result, the soup recipes submissions halted (I even got a few “NO SOUP FOR YOU” lines), but butternut squash flood kept rolling in.
When the submission window closed, I had more than 70 recipe submissions… and roughly 90 percent of them were butternut squash. Some of them were so beautiful, I swear, I almost wanted to do two SWAT round-ups. But, alas, this week’s SWAT is dedicated to all the other over-shadowed, unknown, and unloved squash out there.
A Little Rosemary and Time just gets it: “Delicata squash is the unsung hero of just about…everything.” She goes on to say, “[With] flesh that is almost honey sweet, with soft, edible skin- there’s nothing that matches it.” Here, she uses her delicata to make a hearty lentil stew. Check it out here.
Spice Chronicles teaches us something that we may not have known: “Delicata is a bona fide North American creation, a variety developed at the University of Minnesota, a quick growing, and quick cooking variety.” Delicatas have a thin skin that requires no peeling, and this dish roasts delicata squash with cumin, lime, and green chile. Check it out here.