jal_ut wrote:I also like Hubard squash. It is a winter squash. It gets quite large, so you cut one up then go visit all the neighbors.
I guess you could cook up the whole thing then freeeze some.
For a small 2 serving winter squash, Table Queen Acorn is good.
I'm thinking about trying some acorn this year, but I'm not sure. They are kind of small, how's the yield?
Also, I've heard of Hubbard (and seen some giant ones) but have never tasted it; how does it compare to butternut?
Lufa, huh; I always thought they came from the ocean! Learn something new every day here
. I think that the lufa will have to wait until next year, un less I come across some seeds at the store (I'm not paying the s&h for one packet of seed:))
I'm kicking around spaghetti squash. It's interesting to hear it called a summer squash; I've always heard that it's a winter variety. Perhaps there is an early version, or maybe it is one of those varieties that has an "in between" maturing time.
I'm sorry to hear about your patty pan, Apple. What do you think caused it? I'm planning on growing some this year, does anyone know how they taste?
It's interesting that no one has mentioned pumpkins. The large ones do not taste all that great, but the small ones for pies I'll bet do. Although they are a squash, most people, including myself, tend to put them into their own category.
Tanks for the tips, everyone, and good luck with your squash.
. Also, on a bit of a side note, has anyone had a good experience growing Argonaut squash (it's like a giant butternut)?
