butternut squash

[seedcorn]

Plant came up, then because of dry weather just sat there. When it finally rained, it started growing and I have a decent amount of squash. Here's the ?, about half never get that golden color instead they are a pale color. We haven't eaten any of them yet but what does anyone think we'll find?

 

[catjac1975]

I think if they are of a fairly good size they will color up and continue to ripen just as pumpkins do. I have argonauts that I am hoping for the same thing. They may not be big enough.

 

[digitS']

They may have only limited maturity, Seedcorn.

Therefore, they may not keep well.

If you think this is true and have any trouble using them up over the next few weeks - pumpkin pie freezes well .

Steve

 

[seedcorn]

Had to make a sweet potato pie as one variety is not keeping well. Tough job but somebody had todo it and eat it. Took one for family

 

[journey11]

Best not to pick them until pressing your fingernail against the skin does not puncture through. They will keep a long time if they are fully ripe when picked. Mine became a fleshy tan color when done.

 

[seedcorn]

I understand the picking after matures but this year not an option as came up, didn't start to bear till August, early freeze killed plant before half could mature.

 

[lesa]

They do continue to ripen on the counter. As stated, don't use those as keepers. Just use them up in the next few weeks, and you will fine. Have you tried butternut squash soup? Delish! I harvested over 70 butternuts, so we will be having a lot of squash!

 

[seedcorn]

No, love soup. Recipe?

 

[journey11]

Here's my recipe for butternut squash soup.

Cooked squash can be frozen in ziplock baggies.

You can also freeze unbaked pies and cook them later. I think butternut squash "pumpkin" pie beats the real thing hands down.

 

[seedcorn]

Journey, forgot your recipe but using similar one for crock pot. It uses marjoram instead of ginger and cream cheese in place of heavy cream. Also a little cayenne pepper. First try at it. I cheated and pured the squash to allow it to cook faster.

Just had first taste, interesting. Easy to make, good, although would rather have other soups.