Ideas | #GnDTetraSquash | Inspiration
Tetra Squash looks indistinguishable from the mundane, bland, cheaper Delicata Squash that's ubiquitous on farmers market stands and Trader Joe's bins, but the similarities are in fact only skin deep. Bred by the masterful @mazlabseed Dr. Michael Mazourek, this @row7seeds squash now enters its 2nd year in our product line after having had a limited number for testing last year.
Its addictively complex flesh tastes like caramelized sweet potato, and even gives off hints of buttery poundcake. Its thin skin is not only edible but has a satisfying snap, and that tender, dense flesh is never stringy and creamy enough for soup.
Acorn and Kabocha Squash can't hold a candle to its insanely fragrant fumes of warm sugar and butter, even without either added!
Quick tip for use:
Slice lengthwise in half, scoop out seeds, lightly salt and drizzle oil, and roast for 45 minutes at 425F for charred caramelized edges or 55 minutes at 375F for less char with all the flavor. The high heat creates a deliciously crispy edible skin and roasted chestnut flavor.
Alternatively, you can leave the seeds in and hard roast at 425F for 45 minutes for crispy edible seeds.