Hardiness Zone: 8b
By Judy from Yelm, WA
I grew this squash for the first time this year and it is amazing! She ("Buttercup") has taken over half of my 60' garden, she even grew up on my fence and I have lovely squash growing everywhere! It is so yummy, just like sweet potato! Pick the squash when they are about 2 lbs and a nice dark green; the skin will have a different texture, a little harder. You can definitely tell the difference between the young unripe squash and the ready to pick. Clip the squash off the vine, leaving as long a stem as possible on the squash. Lay them out in a single layer in a cool, dry area to cure for a few weeks, turning them once in a while to ensure good air circulation. Then place them (in a single layer) in a cool cupboard or pantry and they are ready to use and will last several months. Enjoy!
I cut mine in 1/2 and scoop out the stringy stuff and seeds. Then I turn them over in a pan and put some water in the bottom (about an inch) and bake till the flesh is soft. The turn over and scoop it out. From there you can freeze it and use it in dishes but I think one of the best ways to use it is in soup. Here is a recipe I just love .......in fact I just got done eating a bowl of it. Note, the recipe said you could use one 8 oz. pkg. of cream cheese and that is what I did. I used the lower fat version. This is oh so good!
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