Topic: Squash skins

[Marymary]

Good point.  :)

[Kea]

I thought you must be scottish Marymary as i know from living in Scotland they seem to deep fry lots of things e.g. mars bars, haggis not iron bru though probably as it's also a liquid like soup! that's probably the only reason though.

[Marymary]

I'm not Scottish Kea but I made some lentil soup last week that the next day I could have easily sliced & fried - didn't though! :)

[vegging out]

If your squash skins have toughened up and you want to peel them for required dish,stick them in the microwave for about 20 seconds and this makes them a lot easier to peel. :)

[Blue Bird]

yes MaryMary but you have to dip the Mars Bars into batter first - has anyone noticed that Mars Bars have got small or have I got bigger ??? ??? ???

[Emagggie]

If your squash skins have toughened up and you want to peel them for required dish,stick them in the microwave for about 20 seconds and this makes them a lot easier to peel. :)

Thanks for that V O. I had to purchase a butternut today as we have finished our home growns, and I can see the skin is really hard. I wasn't looking forward to peeling it.

[Marymary]

Like Cream Eggs they are about the size of my bantam eggs now & I'm sure they used to be the size of my hybrid's eggs but then maybe it was just that we were smaller.  :)

[supersprout]

Hey euronerd, I found a pic of sauteed squash skin through Google today.



Did you give it a go? ::)

[carolinej]

Oooooh, now they look.............interesting :-\

cj :)

[euronerd]

What an amazing coincidence ss. I've just finished trying a few.* These weren't butternut peelings but the skin from one of my own winter squash - baby bear from memory; I don't get through a vast number of squash at the best of times. Anyway I cut the skins into strips, about the size of a french fry and sautéed them for about five minutes, which resembled frying more than sautéeing, but a lovely texture, very similar to pork crackling, with the sweetness of the flesh just noticeable. I daresay they'd be even better deep fried. I guess something that was thinly peeled would absorb less fat. I'll keep trying.  ;D
*I've actually been tryin to post since late afternoon; somethings's slowing the proceedings down.  :-\

Geoff.

[supersprout]

Vegetarian pork crackling - that's gotta be too good to be true!
Keep updating as you try euronerd, I only have a few HUGE squash left to try :'( ::)

[Jeannine]

Hi. I have a couple of recipes for watermelon rind pickles if anyone wants it!!It is OK by the way, very crunchy, like dill pickles.

xx Jeannine

[sawfish]

Yes Mars bars are smaller now, its so you can deep fry them let them cool and put them back in their wrappers to send down south  :-)

Seriously though I made them once for fun in clean oil with nice batter and they were GREAT!! Especially with ice cream. It probably took 3 years off my life probably but I dont care. The problem is they're usually done in the ancient fishy oil you get in chip shops.

You get deep fried pizza too, its truly revolting.