This time, we started with delicta squash, which is the most approachable winter squash there is. It’s small. It’s thin skinned. The seeds are scooped out easily.
Even though it was pretty easy to chop up, I opted not to roast them. Instead, I steamed them until they were soft. It seemed much more efficient than roasting – faster and requiring less energy since you use the burner instead of the oven.
Then I pureed the whole thing – skins and all. I froze the puree in a plastic bag until …
Foodgoat decided to make squash paprikash.
Because there’s no reason that paprikash needs to be made with chicken. Remember? He made Italian Bean Paprikash already.
Here’s his recipe for Chicken Paprikash. Can you just substitute in the two cups or so of frozen steam squash puree for chicken? Maybe! I’m not really sure! I assume so!
I didn’t actually watch him cook it, so I don’t know. I would have liked to watch him cook it, and I would have liked to taste it along the way, and I would have liked to have a glass of wine at the same time, but sometimes I don’t always get what I want.
I did get a delicious squash paprikash though. Super creamy, a nice balance of sweet and spicy, with comforting dumplings.
It has become one of my favorite versions of paprikash.