I did it, dear reader! I came up with the best blog post title I’ve ever thought of. That’s it, we can all just leave now. No? Okay then since it’s Autumn, or Fall depending on where you are, here it’s Winter which will be followed by Further-Winter. It’s really dull and deary, dear reader, but thankfully I have Uchiki Kuri squash again. The same woman grows them every year. I’ve actually only used one so far. So, instead of carving pumpkins, we’ll talk about this squash that is pretty great. It’s no harlequin, but it comes a close second.
Well, firstly that name is wonderful. It’s almost Ohh Cheeky Curry. You can’t say that and not smile just a little. Second is that it’s a very thin skinned squash, same as an Hokkaido Pumpkin is, you just grab a potato peeler, mine has never touched a potato, and start scrapping away and in short order you’ve got a peeled squash. There’s a reason I cut in into two. Look below.
It’s not just to remove the seeds and insides easily, when you leave two halves you protect your fingers from the peeler and you will catch yourself even if you’re careful, trust me. This way you can safely peel the squash and waste very little, nothing if you have a compost bin. The other thing I love about this squash is that it was made for mashing and consequently it makes amazing bread. It’s extremely soft, you can roast it very quickly, but no “fries” with this, I tried, but it’s too soft, but it isn’t watery, this is more true of home-grown, but even store bought ones had that drier, creamy flesh that makes perfect bread without adding too much moisture. I am thinking of growing this or its blue cousin next year.
There’s another aspect to this fruit that makes it perfect for baking, I mentioned the colour which gives a hue similar to turmeric, but there’s also a inherent sweetness that when combined with a little sugar and cinnamon makes a bread that just can’t be compared to. The recipes are here. As I said, I did say, right? I only used one squash which brings me to my last point: You get a lot of flesh even after peeling and deseeding. There’s very little loss when preparing this squash. If you’re going to use it then think soft preparations like soup, or pasta sauce, or to add additional moistness when baking. You can roast it, but it’ll break apart, so you’d get a lovely roasted flavoured puree, but not crispy chunks of squash. This is my second year preparing these kinds of squashes. I did a write up about carving them last year, right here.
Uchiki Kuri, Turmeric and Pumpkin Spice Latte.
I talk a lot about squash, but I think that there’s not much known about them, I’ve learned…The power went out for a few hours, dear reader, the world away from here is deary and I really don’t recommended it. I played cards and board games with my nieces and nephew enough for several lifetimes I don’t need to do that again any time soon. As I was saying, I’ve learned a lot about squashes by growing them yearly and eating them frequently. There are so many with so many distinct uses that you could eat squash once a day and rarely repeat a meal. Speaking of meals I tried something new with an old recipe.
Thankfully when they’ve baked they’ll be distinct from each other. The light one is Nutty Squash Bread.
Instead of making my Pumpkin Curry with meat and freezing it with a portion of rice I opted to just make the sauce instead and after defrosting added cooked meat, boiled and made fresh rice. I’ve often said that a lot of my recipes could be made vegan with very little effort, that’s very true of the curries, this one can be made with maple syrup and meat isn’t needed. I actually made this with butternut squash and sweet potato, just sweet potato ends up too thick. If I end up with too much Uchiki Kuri I may make some more with that. It’s a nice compromise, you get fresh rice which is the best part of a curry and you get what I like to think of a winter-kick, all those warming spices and ginger, and, yes, that’s pretty much a pumpkin spice curry sauce. Handy to keep your body in tip-top condition, needs be when everyone is incubating germs and bugs, dear reader. I’m impervious to illness, nothing can stop Jack!
So, yeah, that’s it Oh! I found out that I’ve been using buckwheat flour for three years now. I’m not sure if that’s a long time or not, but I can honestly say it’d been the best alternative flour I’ve ever used. I think, at this stage n my life, I’m eating almost nothing that I used to, way back in the fat-days, as I will forever call them. It’s pretty amazing how the small changes add up, isn’t it, dear reader? I’ll see you again soon, possibly with a post about the second squash, depends on how I use it really. Until then. Take care.