🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions
5 answers 6266 views
Dsc00202
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added almost 3 years ago

You could use acorn or butternut!

Me
added almost 3 years ago

Most winter squash have a pretty thick skin, with a few exceptions: delicata is one. Another one is Carnival. Both acorn and butternut will work great with this recipe, but you might find the skin too thick to eat. Here's some additional information on winter squash alternatives: http://missvickie.com/howto...

Meg_b_f52
added almost 3 years ago

I'd use acorn and peel it. Butternut seems a little sweeter than acorn and delicata isn't particularly sweet.

Avec_logo
added almost 3 years ago

I ended up with the acorn. Should I cut a bit thicker slices if I'm not peeling it? Many thanks from a novice cook :)

Me
added almost 3 years ago

I like to work with the shape of food as it's presented naturally, so I would consider cutting it in half, scooping out the seeds and slice it in slices like a cantaloupe and going from there with the recipe. You could consider adding some dried fruit like raisins and dried apricots all cut up too to the relish too. I'd love to hear how it goes for you.