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The squash deluge has begun
Nov. 11th, 2013 09:52 amWe have an extravagance of winter squashes this year. Here's a new one for us, an heirloom variety called Tennessee Sweet Potato squash.
We have 8 of them, weighing about 15 lbs each. The shells are so hard,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
davetrow needed a meat cleaver to chop it into quarters. I wrestled with one of them and then microwaved the chunks -- a delicate taste like the yellow sweet potatoes; doesn't need seasoning or sweetening to taste very nice indeed. The other quarters I roasted and then scooped into containers to freeze or use in soup or even just mashed.
Coming up: Cinderella pumpkins, butternut, buttercup, carnival, kabocha, sugar pumpkin. and a very strange volunteer that looks like a tromboncini that curled itself into a circle. We had some delicata but ate them first as the skins are fragile and they don't keep well.
We have 8 of them, weighing about 15 lbs each. The shells are so hard,
davetrow needed a meat cleaver to chop it into quarters. I wrestled with one of them and then microwaved the chunks -- a delicate taste like the yellow sweet potatoes; doesn't need seasoning or sweetening to taste very nice indeed. The other quarters I roasted and then scooped into containers to freeze or use in soup or even just mashed.Coming up: Cinderella pumpkins, butternut, buttercup, carnival, kabocha, sugar pumpkin. and a very strange volunteer that looks like a tromboncini that curled itself into a circle. We had some delicata but ate them first as the skins are fragile and they don't keep well.
