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Winter squash is a lifesaver despite the low expectations for fresh produce in the middle of winter. They include spaghetti, delicata, butternut, acorn, kabocha, sugar pumpkin, and more. Except for spaghetti squash, they are all interchangeable and share two characteristics.
They are excellent containers for stuffing because of their robust skin. Additionally, the meat is sweet and creamy, making it perfect for warm spices like chilli peppers and cinnamon. It's important to note that, despite their strong appearance, winter squash does not last very long.
They will eventually decay, soften, and dehydrate. The mushy, spongy areas are the issue. If you can, stay away from them or eliminate them. These are a handful of global favourites to your rescue so you can eat without wastage and being bored.
Winter Squash Recipes To Explore
Bolani
The unleavened dough is used to make the Afghan bolani. This stuffed, pan-fried flatbread is usually filled with a mixture of potato mash and other ingredients like spinach, spring onions, pumpkin, or even red or green lentils. In addition to being a common roadside snack in Afghanistan, bolani is frequently made at home and served as a side dish. It is typically eaten warm with chakkah, a creamy, mint-flavored Afghan yoghurt dip, and coriander chutney.
Kürbis Suppe
Pumpkin soup, known as kürbis soup, is a straightforward dish of traditional Burgenland cooking. Typically, the soup is made with grated or diced pumpkin flesh that has been lightly sautéed with vegetables and then cooked in chicken stock, or water until everything is soft. Onions, garlic, potatoes, carrots, leeks, and celery are common soup ingredients, and salt, pepper, paprika, nutmeg, cumin, dill, and vinegar are frequently used as seasonings. To get a smooth or porridge-like consistency, the soup is typically thickened with flour or cornflour, boiled, and then blended with cream and puréed.
Jocón
A classic Guatemalan meal from Huehuetenango is jocón de pollo. The ingredients include diced, soaked and drained corn tortillas, chicken pieces, pumpkin and sesame seeds, tomatillos, cilantro, onions and chilli peppers. The Mayan people liked the meal highly, and it had a strong Mayan cultural influence. Rice and avocado slices are typically served alongside this chicken stew in a green sauce made with cilantro, tomatillos, and tortillas. The sauce is thickened with sesame and pumpkin seeds.
Domoda
Gambia's national meal is domoda, a peanut stew served over fluffy rice that can be cooked with or without meat. If the dish calls for meat, it's typically chicken, beef, or bushmeat. Any available vegetable, typically sweet potatoes and pumpkins, can be added to the stew if domoda is prepared without meat. Ground peanuts, tomato paste, fresh tomatoes, and onions or chilli peppers make up the rich and flavourful peanut sauce. This filling dish served over white rice and full of visually appealing, brilliant colours from the veggies, is said to taste even better when reheated the following day.
Avial
Avial is an Indian cuisine originating in Kerala, although it's also well-liked in Tamil Nadu and Udupi. Its name translates to "to be cooked," the dish is made of curry leaves, coconut, and veggies. An essential component of the vegetarian Indian meal known as sadhya is avial. The veggies, including pumpkin, carrots, and beans, should have contrasting colours. This recipe quickly gained popularity. No matter where it comes from, avial is still a vibrant, delicious mainstay of South Indian cooking.
Ghapama
The traditional method for making Ghapama, an Armenian meal, is to stuff a pumpkin with rice, different nuts and dried fruits, butter, honey, and cinnamon. However, some recipes additionally call for meat. The dish is typically made during the fall and winter months when pumpkins are in season. Still, it can also be made on other similar celebratory occasions, such as between New Year's and Armenian Christmas.
Zuf
Zuf is a classic Italian dish that comes from the Friuli area. Pumpkin, flour, cornflour, water, milk, salt, and sage leaves are typically used to make the meal. Boiling salted water is used to cook the pumpkin and sage leaves. After cooking, they are mashed with a fork and combined with the two kinds of flour, stirring to avoid lumps. After reducing the heat, the mixture is cooked for approximately 30 minutes. A tiny spoon of cold milk is frequently offered alongside the hot dish, served in individual bowls.
Make sure the squash you buy for autumn and winter is solid and free of soft areas or obvious flaws. A ripe squash will have matte skin and a tan, dry stalk. Use winter squash within a month or so after storing it in a cold, dry place (but not in the refrigerator).
