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| Baked it with brown sugar |
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| Harlequin or Carnival Squash |
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| Squash can brighten the room when arranged as a center piece. |
I bought what I thought was a Acorn squash plant start (that's what the tag said) from my local Farmer's Market here in Portland, OR(usda Gardening Zone 8b.) What I ended up growing was a relative of Acorn squash known as Harlequin or Carnival squash (I guess the tags got switched.)The squash is the size and shape as it's cousin Acorn but the skin is yellow streaked with bright orange and green, it makes a great addition to ones fall menu or decor.
I planted this Harlequin squash start in June and it quickly grew to an enormous plant with huge fan like leaves. The squash were ready by mid August. In my opinion,this plant produced a perfect amount (yielded about 15 squash) without getting crazy like zucchini and other squash varieties.
Harlequin squash has a milder flavor and a grainier texture than Acorn but it is just as versatile and can be prepared with the same recipes you use for other squash like Butternut or Acorn.
For example, I made my favorite soup recipe substituting Harlequin for Butternut.
Butternut Squash Apple Soup Recipe
http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/
I also baked the squash the same way I prepare Acorn squash with butter, brown sugar, and maple syrup.
http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/
Classic Baked Acorn Squash Recipe
- 10 minutes
- 1 hour, 15 minutes
Ingredients
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt
Method
1 Preheat oven to 400°F.2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Yield: Serves 2 to 4, depending on how much squash you like to eat.
Happy accidents in your life lately? I would love to hear about them!
