- Dec 11, 2016
- Reaction score
- East-central Wisconsin
The initial result is encouraging. The slices dehydrated into round, very crunchy chips... a little too hard for snacking, but sweet & flavorful. One of the things that I disliked about ripe Tromboncino was its watery, pumpkin-like texture when cooked; that problem was solved by dehydration. The chips now taste like Butternut squash.The home gardens made it through the last frost with no damage, even the Tromboncino still looks healthy. One of the seed squashes had started to crack the long way down the neck, so I cut it off & brought it in before bugs/snails got into the crack. The long neck of that squash has been cut, peeled, sliced, and placed in the dehydrator... an experiment to see if I can turn it into something useful.
There are still 5 more ripe squashes, which will also be dehydrated. I'll do more experimentation at that point, to see what can be done with the chips.