The plant was a joy to watch in the beginning until the weevil got to it. In spite of the pest problem we still got quite a few of them. The first few I tried were not fully ripe and the taste was nothing special, but once they reached the right level of maturity they turned out to be quite delicious.
Once roasted you could take a spoon and dig right in. I used the roasted pulp to make some parathas and those were soft and very tasty. The roasted pulp could very easily be used for some silky smooth soup.
The North Georgia Candy Roaster is not that common of a squash. So if you do not have it that does not mean you cannot try this recipe. Sweet Potato or Yam will be a perfect replacement for the squash. Butternut or Acorn squash will work perfectly in this well. Be sure to roast them for best flavor. The thing with this North Georgia squash is that it does not have to be roasted as much because the skin is much thinner than the Butternut or Acorn.
Roasting the Squash
|Cut the squash, remove the seeds and place them on a lined baking sheet.|
|Roast first with skin side down for about 15 minutes. Flip and then roast for another 15 minutes or till the flesh is soft. Let cool and peel the skin.|
|Mash the pulp to smooth. Add the wheat flour along with the spices.|
|Mix the flour and pulp, sprinkling water only if required and bring it together to a smooth dough.|
|Take a small piece of dough and roll into a small ball. Dust with dry flour.|
|Using a rolling pan, press into a thin flat round.|
|Heat a griddle and place the rolled chapathi on it. Cook on one side.|
|Flip and cook on the other side, gently pressing so it puffs up.|
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Preparation Time:35 minutes (for roasting the squash)
Cooking Time:20 minutes
Roasting the Squash
- 1 Squash slit in half, seeds removed.
- Rub a few drops of oil on the surface.
- Preheat the oven to 400F, line a baking sheet and place the squash and roast for about 15 minutes.
- Flip so the skin side is on top and roast for another 15 minutes.
- Check by piercing a knife and if it makes without any resistance it is done. Otherwise flip so the flesh side on top again and roast for another 5-10 minutes. Let cool.
- Peel the skin and take the flesh and gently mash so there are no LUMPS.
- 2-3 cups of roasted squash pulp
- 3 cups of whole wheat flour
- salt to taste
- 1/2 tsp omam/ajwain powder
- 1-2 tsp red chili powder
- approx 1/4 cup of water
Take the pulp and add the rest of the ingredients and mix them together. Sprinkle water only if required to bring the mixture together to form a stiff dough that can be worked. Let sit for about 10-15 minutes (or longer).
- Take a small melon sized ball and roll between the palm of your hands till smooth.
- Gently pat the ball to flatten a little bit. Dust it in some flour and with a rolling pin roll gently to form a flat thin round of about 6 inches or so in diameter.
- Heat a griddle and when hot place the rolled chapathi on the griddle. Let cook for about 2 minutes on one side till you see small bubbles on the surface.
- Now flip to the other side and let cook for about 30 seconds. Gently press with the spatula so it begins to puff up. Remove from the fire.
- Continue till all the dough is finished.