All questions

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 21952 views
francesca gilberti
francesca gilberti

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

added almost 7 years ago

You could use acorn or butternut!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

TheWimpyVegetarian
added almost 7 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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

meganvt01
added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Avec
added almost 7 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 :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

TheWimpyVegetarian
added almost 7 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.