For our most recent Weekend Cook and Tell challenge we asked all of you to Step Out of Your Squash Comfort Zone by exploring some of the lesser known marrows out there, bringing the ones that are more commonly used for seasonal decorating into the kitchen. Let's take a look at some of your squashiest, knobbiest responses.
ExpatChef tracked down an extra spooky heirloom variety of French squash known as Brode Galeux d'Eysines and incorporated it into a cream and butter infused Pumpkin Soup. And being a bit squash-crazy, Expat also created a helpful photo guide to help identify and demystify some of the more exotic squashes out there.
Jeanette's Healthy Living's preferred squash is kabocha. Here's a guide to some of her favorite kabocha recipes including Creamy Kabocha Squash Soup with Lemongrass, Japanese Style Kabocha Squash with Meat Sauce, and Thai Black Sweet Rice with Creamy Kabocha.
Aya Kristen Alt topped Kuri squash with a tare sauce made of soy, mirin, sake, sesame oil, ichimi togarashi (red pepper flakes) and a bit of sugar for a quick Japanese lunch that can't be beat.