What type of squash is this (and recipe ideas please)?

[Russel Sprout]

Hi all

I have a couple of squashes which I bought at the roadside. I think they might be either pattypan or star squashes, although perhaps they are a bit on the large size to be either of those? Here's some pics to help identify...



My partner is working today and I'm having a day off gardening on account of the rain. So I'm going to venture to that place I don't often go... THE KITCHEN... and try to cook something nice with them. So I wondered if anyone has any tried and tested tasty recipes to share. We are both vegan, so they'd need to be vegan recipes or at least easily adapted to a vegan recipe.

Many thanks

Max

[Thelma Sanders]

Yup a green patty pan. They are usually cut before they get that big, when they are more tender like a courgette.
When they are bigger like yours I usually cut into them to lift a lid off and cut a round hole out of the middle, removing any seeds.

I fill with cooked rice, grated cheese, finely chopped onions and herbs of your choice and bake, til the skins are soft. I'm not sure about a vegan diet - so sorry if it isn't helpful.

[Russel Sprout]

Thanks Thelma - much appreciated.

I've actually found a curry recipe I'm going to do, but it should only use one of the squashes and so perhaps I'll try your idea next time (minus the cheese!).

The recipe calls for the squash to be peeled. Where possible, I prefer not to peel things as there are usually many of a fruit's/vegetable's nutrients in the skin and just below the surface. But it needs to be edible at the same time!!! With the squashes being passed the small and tender stage, will the skins be too tough and should I remove them? Any thoughts from anyone here to a kitchen novice?

Cheers

[Scarlet]

A bit late as you may have already cooked it but my guess is the skin will be quite hard. When preparing it you will be able to tell when "trying" to slice through with a knife.

[vixylix]

If you're frying for a curry I'd maybe test fry a cube and see what the skins like. If you're roasting it I wouldnt worry about it

[happyhumph]

What vixylix says - when roasted I eat the skin of most squash except spaghetti which has a horrible texture

[Russel Sprout]

Thanks for the advice. I did peel it in the end. I was advised to keep it a thump and see if it sounded hollow (which it did). Plus, I was frying for a curry, so I imagine I did the right thing. If baking on another occasion I'll perhaps leave the skin. I seem to remember that doing that last year - albeit on winter squashes - and really enjoying the taste of the skins.

Good tip also RE spaghetti squash as we have grown them for the first time this year, so I'll bear that in mind when it comes time to harvest and cook.

Thanks one and all