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Saturday, 29 January 2005

Comments

Giao

Very interesting! I somehow think your soup was for the better sans poulet. =)

Lisa

I've been buying those hunks of potiron they sell the the markets, and finding they don't have much taste. Does the potimarron taste anything like the butternut or acorn squashes of our home? Last night I made a little gratin of squash with sauteed apples and onions, topped with parmesan and breadcrumbs. It was good, but not great. The squash's flesh was kind of weird, reddish and stringy almost like spaghetti squash, instead of creamy.

Amy

I just stumbled across the potimarron as well, but at our hyper-marche in the Loire Valley. I couldn't find pumpkin for my favorite pumpkin-walnut muffins, so used the potimarron instead. (They turned out delicious!)

Thanks for the results of your potimarron research! I linked to this article on my blog so that my readers could benefit from it as well.

Bon appetit!
Amy

Guillemette Cox

Hi
Thanks for your brilliant web site
I am a potimarron fan and introducing my friends here in England to it We buy it from most markets when we are in France in the Lot (46) or in Paris but to my great chagrin I have never seen any in England .
I am going to try to grow some here in England (Oxford) and in France I hope I'll get a huge crop next year!
Guillemette Cox

chad henry

Glad to see this article. I bought some seeds from somebody online and was expecting to see a much larger vegetable, but the two I managed to grow are about the size of the one in your picture.

chad

veronica mareschal

OK! for the potimarron soup but I've had some delicious "gratin de potimarron" that I would like to make.
The dilema is that there are two schools for preparing the potimarron=> some vapeur cook it to start while others cook it cut in half in the ovenbefore adding egg, cream,nutmeg and cheese. Any feedback on that?

cucina testa rossa

hi veronica! i prefer to roast them in the oven as it give the pumpkin a much deeper flavor when it is caramelized :) i usually do that with all my vegetables before i make soup - parsnip, carrot, butternut squash, etc... hope this helps! bon appetit, laura

Carol S

Hello. I was watching one of the cooking shows & saw they had made Potimarron Bread. ? Which show? I do not recall. I did manage to copy the ingredients, but not the directions of what to do with them. Would you mind doing some research please,& see what you come up with? I only have computer acess at the library.
Following are the ingredients:
1-2 lb squash
1/4 cup milk
2 cup flour
1/tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 3oz cream cheese - soft
1/4 cup butter - soft
1 & 1/4 cup brown sugar - packed
2 eggs
1 Tbs maple or white sugar
1/2 tsp sage
1/4 tsp course salt (or) 1/2 tsp table salt
1 reciepe squash butter ( I do not recall if there was a receipe for this ??)

Your squash soup sounds good. It reminds me of being in Haiti, where they made a hot vegtable pumpkin soup. It had a touch of cloves in it, which made for an interesting flavor. I occassionally make it in the Winter time. Is one of my farvorites.

thank you for your time.

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