I have been roasting some more of Gourd & Plenty’s amazing heirloom, organic winter squash. Today I cut into an Australian Butter and a Chioggia – very different. The Australian Butter is a bright orange – lighter than that of a Kabocha, i guess it is closer to that of a butternut. I simply added a sprinkling of brown sugar and a heavy shake of cinnamon. Once roasted the color intensifies and has a richness in texture and an intense squash flavor. Once pureed it has a medium thickness, but no where as thick as a Kabocha. I see a lot of pumpkin bread or even a pumpkin pie in the near future – but I would imagine that if I will need less liquid in the recipes… I will hold judgement until the puree is completely cold and I can see what it is like after being refrigerated overnight.
The color of the Italian heirloom – Chioggia – is a deep yellow. I imagine this would make a beautiful soup or a great addition to roasted, root vegetables. Once pureed this has a velvety texture – and slightly thicker than that of the Australian variety. I also have added a bit of brown sugar and some cinnamon, so the color is different if you were to use it for more of a savory purpose.
I have added a few pics to show the before and after of the roasting process – I am not a huge fan of winter squash, i enjoy it but don’t crave it. I do love taking spoonfuls of this, I had to stop so I will be able to make some delicious baked goods. If you like what you see look for Gourd & Plenty at either the Ayer or the Acton-Boxborough Farmers’ Market, on Saturdays and Sundays respectively.
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