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Ayote: Black squash - better than butternut


General Discussion 9

Ayote: Black squash - better than butternut

rworange | Jun 1, 2010 10:10 PM

I had this for dinner tonight. It was extremely striking. The flesh is kelly green and it was somehow blackened in the cooking process ... it was supposed to be like that. Here are some photos I found on the web.

It was fabulous ... the taste was like a butternut squash on steroids ... intensly sweet and deeply flavored.

I'm not sure about the cooking process. It is a bit (heh) hot in this part Guatemala. I finally discovered we not only have a range top int the kitchen, but a stove that is used for storage. Too hot ... always ... to bake. However a broiler would not blacken it like that.

It was like it was cut open and thrown into a fire. Then again, looking at the first photo, it seems the area next to the seeds is black. Maybe it is just the squash fleesh, black on top and green underneat.

The second photo says it is made into candy for the Day of the Dead. This site also has a recipe for ayote empanadas for Dia de Los Muertos. I bet those turnovers taste really swell.

Anyone know more about this squash?

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