I picked up a golden delicious squash the other day, and a fellow farmer's marketer gave me some hints on what to do with it. She prefers it in soups, and says it's not as good baked.
Do you have any tips or ideas?
Sent by Venessa
Venessa, when we looked up some more info on this squash we found out that one thing it was originally bred for was baby food!
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So we think it would probably be delicious in puree. Here's one easy squash puree:
• Recipe: Roasted Butternut Squash Puree with Goat Cheese
You could easily thin that out with chicken stock or milk to make a soup, too.
Readers, any experience with this particicular squash?
Related: Autumn Recipe: Mélange of Squash Braised in Cream
(Image: Reimer Seeds)