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Georgia Candy Roaster squash is a variety cultivated by the Cherokees in the southern Appalachian Mountains in the 1800s. It is now listed by the Cherokee Nation and Slow Food USA as an heirloom crop. The variety offers a unique winter squash taste. It is sweeter than most squash, hence the name. Almost anyone will tell you about it being sweet, but they will then pause and try to accurately capture what it tastes like. I am going to also struggle, other than to say it is different. Sweeter yes, but not sugary sweet, a bit milder, but with more richness of flavor. That may sound confusing, and well, you are just going to try it for yourself.
BTW, you may also enjoy my Georgia Candy Roaster Soup with Beans, Collards, and Bacon.
How Should I Prepare it?
As the name indicates, it should be roasted. There are some aspects of the physical features that need to be considered when roasting:
- the squash has a tough rind and peeling it is impossible. Some suggest cutting across the squash and roasting and serving the squash with the rind much like you would Delicata squash. I find the rind a bit tasteless and not really good or bad. So I shy away from serving the rind.
- the squash has a lot of seeds. They must be removed along with a large amount of stringy fresh, that is too tough to eat.
- they are really big, sometimes as big as 15 pounds.
- the texture is a bit different. In places, it can be as soft as any other winter squash, but in other places a bit tougher. The texture also can contain a great deal of water, which needs to be reduced.
Initial Roast
Unlike other winter squash, I believe little is needed before roasting. I only add salt and pepper and only a little bit of olive oil. There is certainly no need for syrups, molasses, etc. The squash is sweet enough.
Split the squash lengthwise and remove the seeds. Roast at 400°F (200°C) for about 15 minutes lightly covered with foil. Remove the foil and roast for another 5-10 minutes till tender.
Final Preparation
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