Too bad I didn't photograph it before cutting this "mini-pumpkin" in half. But I think you can easily imagine what it looked like. Like all pumpkins and related vegetables, uncut they last for months. I honestly don't remember when I bought it, but it had to have been many months ago.
In Hebrew it's called a דלורית and the
Hebrew wikipedea gives its latin name as
Cucurbita moschata. It's also known as a butternut squash.
Recently my husband noticed it and was afraid it would spoil before I'd get around to feeling "inspired." Inspired I was last Friday when cooking for Shabbat.
As you can see from the picture, I split it in half and took out the seeds. Then I chopped up some cabbage, onion and tomato.
I added the chopped vegetables, plus some oil to the "indentations" in the squash. Then I covered and baked it all until it seemed ready.
It's easy to make and very impressive, colorful, healthy etc. You can stuff it with chopped meat or top with grated cheese. There are innumerable ways of preparing the squash or similar vegetables.
We found a recipe for squash with quinoa stuffing. Also, I like to roast the seeds if we do up enough of the squashes.
ReplyDeletegoyish, thanks for the suggestion. I'll never forget that I first ate miso breaking fast, after Yom Kippur in Bayit v'Gan, with you guys. Maybe you should post a recipe here. I'll set you up for posting, ok?
ReplyDeleteButternut quash also make lovely soup- just fry an onion or 2 in a large pot, add 'peeled' roughly chopped butternut squash (or 2), tablespoon of Osem chicken stock powder, salt & pepper, and a kettle-full of boiling water (or 2 - to just cover the veg). Bring to boil, simmer c.30 mins, 'zap' (liquedise with wand-style blender)to a lovely soup.
ReplyDeleteRuth, good idea, but if plain dla'at (pumpkin) is cheaper, it's a shame to waste the pretty vegetable on soup. Check prices. Try using miso instead of powdered soup. Enjoy!
ReplyDelete