Storage: Room temperature; will continue to sweeten after harvest, skin will turn from creamy to yellow – no immediate rush to use this squash
No need to peel – versatile squash- sweet to savory, considered to be the “sweet potato of squash” scoop out seeds stuff with your choice and bake – many variations – sausage, kale, tex-mex, lentils, curry, cranberry, quinoa…..
Can be used unpeeled, seeded, and cubed in stews or soups; sliced and roasted as below
To store: Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months. And they get sweeter in storage as the starch converts to sugar.
To prep: To bake, slice in half lengthwise, scoop out seeds, and place facedown on a
cookie sheet. Add 1/2 inch of water to pan. Bake at 400 degrees for 45 minutes until
shells are soft and starting to collapse. Remove and fill with butter, brown sugar, maple
syrup, seasoning or fillings. You can also just cut the squash into rounds and bake it.
the skins of this squash are edible.
To freeze: Simply cook squash and mash or puree it. Then pour it into ice cube trays or
directly into Ziplocks and freeze.