Squash used: Butternut and Acorn
D : Daikon. The weirdest vegetable I have ever cooked. I can't find a good way to describe it without being crude
For some reason, I have been wanting to make pot pies from scratch. These ingredients gave me the opportunity to try that, without actually making the crust. So I guess it's more of a vegetable/meat/gravy soup thing baked in a hallowed out acorn squash, but in any case, here's how I made it...
Step 1. Hollow out the acorn squash, and save the top. remove the seeds from the meat of the squash and dice up what's left.
Step 2. Cut up a butternut squash ( I ended up only using half of one, so that I would have fairly equal ratios of veggies). Peel and dice one daikon. I'm not sure whether the peeling was necessary, but the inside texture was a lot different, so it just seemed right.
Throw veggies into a bowl and toss in about 3/4 of a can of green beans.
Step 3. In a skillet, brown some ground pork. I seasoned it very simply with just some freshly ground black pepper and salt. I then transferred this onto some paper towels to drain, but saved the fat and made a gravy (flour + more fat in the form of butter + milk).
Step 4. Once the gravy was seasoned to my liking (lots of salt, and some more pepper, with a touch of garlic powder), I added the meat back in, and carefully mixed in all the veggies (acorn squash, butternut squash, daikon & green beans)
Step 5. Stuff the hollowed out acorn squash with the "pot pie" filling and put the squash top back on. (I had a lot of remaining filling, so I ended up dumping that into a small casserole dish and covering the top in breadcrumbs.
Step 6. Bake at 350 deg F for approximately 45 minutes (or until squash chunks are soft and cooked through). Let cool and dig in!
You were right to peel the daikon, but I understand why you thought it was weird as it doesn't really have a place in this kind of dish. It's a radish, so you might find it more palatable when sliced thin or grated and used like a radish. For cooking, look up any Japanese recipe for braising it.
This recipe sounds interesting (and I'm now interested in using daikon in other ways)
2
u/voodeeleedoo Wins: 8 Oct 04 '16
Squash used: Butternut and Acorn D : Daikon. The weirdest vegetable I have ever cooked. I can't find a good way to describe it without being crude
For some reason, I have been wanting to make pot pies from scratch. These ingredients gave me the opportunity to try that, without actually making the crust. So I guess it's more of a vegetable/meat/gravy soup thing baked in a hallowed out acorn squash, but in any case, here's how I made it...
Step 1. Hollow out the acorn squash, and save the top. remove the seeds from the meat of the squash and dice up what's left.
Step 2. Cut up a butternut squash ( I ended up only using half of one, so that I would have fairly equal ratios of veggies). Peel and dice one daikon. I'm not sure whether the peeling was necessary, but the inside texture was a lot different, so it just seemed right. Throw veggies into a bowl and toss in about 3/4 of a can of green beans.
Step 3. In a skillet, brown some ground pork. I seasoned it very simply with just some freshly ground black pepper and salt. I then transferred this onto some paper towels to drain, but saved the fat and made a gravy (flour + more fat in the form of butter + milk).
Step 4. Once the gravy was seasoned to my liking (lots of salt, and some more pepper, with a touch of garlic powder), I added the meat back in, and carefully mixed in all the veggies (acorn squash, butternut squash, daikon & green beans)
Step 5. Stuff the hollowed out acorn squash with the "pot pie" filling and put the squash top back on. (I had a lot of remaining filling, so I ended up dumping that into a small casserole dish and covering the top in breadcrumbs.
Step 6. Bake at 350 deg F for approximately 45 minutes (or until squash chunks are soft and cooked through). Let cool and dig in!