Welcome to Weekend Cook and Tell. Every Wednesday we delve into the pages of the food sections of various national newspapers in search of an idea for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Susan M. Selasky of the Detroit Free Press put together a great little guide to the lesser-known varieties of squash that are available this time of year. Selasky urges us to not be squeamish about squash by offering up flavor profiles and cooking ideas for the green-grey Hubbard, sweet Kabocha, and creamy Delicata, amongst others.
These squash are great for roasting or puréeing into soups, just like the more familiar butternuts and acorns even though they're usually relegated to seasonal fall decorating. This week we want you to step out of your squash comfort zone and into the realm of odd squash. Roasted whole and stuffed, seasoned with sugar and cinnamon, or incorporated into a curry for this week's challenge we want you to explore these knobby marrows.
Show us photos of your creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your squashiest ideas, recipes, and experiences next Wednesday.