INGREDIENTS

INSTRUCTIONS

BANANA: Long, cylindrical shape with pointed ends. Somewhat wrinkled
skin. Pale orange to creamy white shell. Hearty squash flavor.
Microcook quarters in a little water, covered, on high power for  about
12 minutes. Microcook 1" cubes the same way for about 6 min.  Let stand
5 min. after cooking.  BUTTERCUP:Dark green with grayish stripes or
flecks. Shape is a  flattened round with a turban shape on top. Orange
flesh. Weights 3  to 5 lbs. Some what dry but sweet meat. Place halves
cut side down in  dish with 1/4 cup water, cover and microcook on high
for 8-11 min.  Test for doneness, if nearly done, cover and let stand
for 5-10 min.  before serving. Cook chunks as for Banana squash. This
squash takes  well to glazing after baking, also mashing and pureeing
for other  dishes.  BUTTERNUT (AFRICAN BELL):Large cylindrical shape,
tan colour. Squash  has bulbous end. Deep orange flesh. Sweet, rich
squash flavour. See  Banana squash. Good stuffed or glazed like sweet
potatoes.  DELICATA (SWEET POTATO, BOHEMIAN SQUASH): Has elongated
shape with  longitudinal grooves. Green and tan-striped skin. Very
tender yellow  flesh. Mild, slightly sweet, corn-like flavour.
Microcook rings or  chunks in 1/4 cup water, in a covered dish about
5-7 min.; let stand  5 min. Or place halves cut side up in covered dish
with 1/4 cup  water, cook 7-10 min. rotating once. Let stand 5 min.
GOLDEN NUGGET: Small orange round; hard shell with ridges. Resembles  a
tiny pumpkin. Slightly sweet, true squash flavour. Cook as for
Buttercup squash. Enjoy with butter and a bit of brown sugar, or
stuffed with meat mixtures or cheeses, or poultry stuffing.  HUBBARD:
Skin can be golden, blue-gray, or green in colour. Golden  hubbard is
salmon-orange. Usually rounded at the center and tapered  at ends.
Sweet, rich squash flavour. Cook as Banana squash. Glaze, or  puree for
use in other dishes (if texture is not watery). Also good  mixed with
poultry stuffing.  KABOCHA: A Japanese variety of squash with a pale
green-gray shell;  flattened ball shapes. Golden flesh, rich squash
flavour. Cook as for  Buttercup squash. Takes well to stuffings, glazes
and mashed or pureed  mixtures.  MEDITERRANEAN: It looks like a jumbo
Butternut, but internal texture  resembles that of Spaghetti squash.
Sweet flavoured. Cook as for  Delicata squash.  Bake and stuff with
vegetables or cheese. Pulp is  sweet enough for pies.  SPAGHETTI:
Between a winter and summer squash, with a semi-soft bright  yellow
shell and stringy yellow interior that separates into  spaghetti like
strands when cooked. Sweet, mild, crunchy flavour.  Cook as for
Delicata squash. Then take two forks and scrape interior  it will
separate into "spaghetti". Excellent with a white or tomato  sauce, or
tossed with butter and herbs. Blend into stir fry mixtures  or chill
the leftovers to toss into a salad.  SWEET DUMPLING: A small
pumpkin-shaped squash, with a streaked white  and green- colored hard
shell. Orange-yellow flesh. Naturally  sweet-tasting flesh. Cook as for
Buttercup squash. Excellent for just  one or two servings. The shell is
hollow enough to hold stuffing for  one. Stuff, with cooked dried fruit
or apples, top with cheese and  nuts and run under the broiler.  TABLE
QUEEN, GREEN AND GOLD (ACORN, DESMOINES, DANISH): Acorn-shaped  with
green to yellow-gold skin, with deep furrows. Yellowish flesh.
Sweet-tasting, somewhat dry. Peel after cooking, the cooked skin is
easier to peel. The flesh takes well to sweet or nutty glazes or
stuffings.  TURBAN: Usually a bright orange color. Shape is a flattened
round  base with three knobs on top, striped with cream, green or
white.  Rich squash flavour. Cook as for Banana squash. Takes well to
any  kind of stuffing. Also makes a colorful table decoration or fall
arrangement.  Source: Unknown, from the Echo. Posted by Michael Prothro
KOOK-NET  :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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