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Boston Marrow/Mammoth Squash - Karen's Musings
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estherchaya
estherchaya
Boston Marrow/Mammoth Squash
I keep forgetting to mention that when I was apple/tomato picking yesterday with leahmiriam, I bought a Boston Marrow Squash (which seems also to be called Boston Mammoth Squash). I cannot seem to find any reasonable description or picture of this type of squash but it is huge. I mean, really huge. Like a medium sized pumpkin huge. Seriously gargantuan. Enormous.

And I have no idea what to do with this thing. But I'm going to find something because I had to have it. It was only $5. And HUGE. I bet I could substitute the flesh for any of a number of other squashes for kugel...but I'm not positive. I think I'm going to find out. It would make a whole lot of kugels. Seriously.

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Current Mood: bouncy bouncy

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Comments
ellipticcurve From: ellipticcurve Date: September 26th, 2005 08:07 pm (UTC) (Link)
You can always steam it, then mash it up with plenty of butter and garlic salt and maybe some brown sugar. It's like the All-Purpose Squash Recipe!
estherchaya From: estherchaya Date: September 26th, 2005 08:10 pm (UTC) (Link)
That's pretty much the plan. I'm just a little concerned about the sheer AMOUNT of squash. It's huge. I mean freaking huge. I mean ridiciulously enormous. It feels heavier than my 17 pound bag of tomatoes, but I'm betting it's not. But it's heavy. Maybe 10 pounds? (I didn't have them weigh it...I wish I had)
magid From: magid Date: September 26th, 2005 08:32 pm (UTC) (Link)
Actually, I like to mash up winter squash with salsa; no one expects the slight spiciness balancing the sweet of the squash. Yum.

Other ideas: roasting chunks. Using some mashed in bread. Squash pie. Soup (milchig, pareve, or fleish).
estherchaya From: estherchaya Date: September 26th, 2005 08:36 pm (UTC) (Link)
good idea on the salsa. Didn't think about putting it in bread, but that's an interesting idea. I could also, I'm betting, substitute it for pumpkin in pumpkin bread.

I did think about soup, but I'm trying to contemplate a soup recipe that will work. Must run to epicurious now.
magid From: magid Date: September 26th, 2005 08:55 pm (UTC) (Link)
I think that squashes (and sweet potato) can be substituted one for the other in any recipe. I saw a challah recipe that had some sweet potato in it, for R"H. Not that I'm sure I'd use it as challah, but there are also yeasted breads out there which could be destinations for fractional squash.
leahmiriam From: leahmiriam Date: September 26th, 2005 08:59 pm (UTC) (Link)
It is big enough to be named. HUGE.
estherchaya From: estherchaya Date: September 26th, 2005 09:02 pm (UTC) (Link)
how many pounds do you think it was?
leahmiriam From: leahmiriam Date: September 26th, 2005 09:03 pm (UTC) (Link)
Maybe 10?
estherchaya From: estherchaya Date: September 26th, 2005 09:04 pm (UTC) (Link)
yeah, that's what I was thinking, but I was afraid I was exaggerating.
leahmiriam From: leahmiriam Date: September 26th, 2005 09:09 pm (UTC) (Link)
It is really that heavy, I lifted it.
galads_forest From: galads_forest Date: September 26th, 2005 10:38 pm (UTC) (Link)
K, I know this won't help with what to do with the seeds/flesh, but you could use it for this:

Armenian Pumpkin Stew

1/2 tsp coriander seeds
1/2 tsp cardamom seeds
1/2 tsp ground cinnamon
1 tsp cumin seeds
1 clove
2 Tbs vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth
1 large pumpkin, about 5 pounds, cleaned
1 cup uncooked Basmati rice
1/2 tsp salt
1 tsp freshly ground pepper
1/4 cup minced coriander leaves
3/4 cup minced parsley leaves


Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tbsp of oil in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Seer over medium heat until lightly browned, about 3-5 minutes. Remove the lamb from the pan and set aside.

Add the onion and garlic to the pan. Sauté, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1.5 to 2 hours. Season with salt and pepper.

Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake
until tender, about 45 to 60 minutes. Cook the rice according to package directions, set aside.

To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.

Yield: 4-6 servings.

It is absolutely incredible. Serve it out of said "squash" and yum yum!
estherchaya From: estherchaya Date: February 14th, 2010 05:45 pm (UTC) (Link)
I just wanted to let you know that I've been wracking my brain for where this recipe is - I made it when you first gave me the recipe for Succos that year, and once after that, and then lost the recipe (I had printed it out and stuck it in one of my cookbooks, but it must have fallen out).

I finally looked through bunches of the entries tagged in my memories section, and am thrilled to discover that it's here! Delish! I can't wait until I'm not pregnant/on bed rest anymore, so that I can make it again!

Just thought you ought to know how memorable this recipe was that it followed me around in my head for over 4 years!
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