I am a fan of straight neck Yellow Squash for the summertime. That is what I thought I bought at lows. Instead, I have a plant that is running like pumpkins or cantaloupes and producing fruit like this. Can anyone tell me what I have, when is it ripe and how do I cook it.
Thanks for your help.
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- Greener Thumb
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That's what I was going to say too. Just looks like an immature butternut to me that I grow every year. The green stripes disappear of course, and the squash becomes tan colored. They are my favorite squashimafan26 wrote:I never heard of that pumpkin. At first I thought it looked like a young butternut. Anyway, it sure does not look like summer squash.
The closest pics I find on internet are butternut, but I am not sure I can deal with that much running vine. I am the PETC guy, remember.Taiji wrote:That's what I was going to say too. Just looks like an immature butternut to me that I grow every year. The green stripes disappear of course, and the squash becomes tan colored. They are my favorite squashimafan26 wrote:I never heard of that pumpkin. At first I thought it looked like a young butternut. Anyway, it sure does not look like summer squash.
In any event, will young butternut fry like yellow squash?
How long before tan and ripe?
I hear they keep long time?
How do you cook them?
I am helping step son and DIL with their first garden and took them some of this squash so they will want to know how to prepare also
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- Greener Thumb
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I can't remember the exact number of days to maturity, but they are a full season winter squash. I have 2 left that were harvested last Sept. 15. They are doing great; not showing any signs of going bad.
To have with dinner, I just cut into chunks; remove seeds and bake in oven. But, I use them for "pumpkin" pie too. In that case, I peel them with a potato peeler, then cut up into smaller chunks; remove seeds and boil til done. Then mash up and use for pie.
To have with dinner, I just cut into chunks; remove seeds and bake in oven. But, I use them for "pumpkin" pie too. In that case, I peel them with a potato peeler, then cut up into smaller chunks; remove seeds and boil til done. Then mash up and use for pie.
- Lindsaylew82
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They look like butternut squash to me too.
We cut them in half, seed them, olive oil plenty and salt and pepper, and a wee tiny bit of really maple syrup, then roast them 400°F for an hour. I especially like them when they get a tiny bit of char.
My kids really like the BBQ version. I cube them (1-ish inch) cover them with evoo, salt, pepper, tiny bit of cinnamon, maple syrup and smoked paprika! They get a bit crispy! So yummy!
Sometimes I make soup. I boil the cubes with vegetable broth, salt and pepper. I blend it with raw cashews and then top it with browned butter and sage that was fried in the same butter. That's too fru-fru for my kids though. They don't know what's good....
We cut them in half, seed them, olive oil plenty and salt and pepper, and a wee tiny bit of really maple syrup, then roast them 400°F for an hour. I especially like them when they get a tiny bit of char.
My kids really like the BBQ version. I cube them (1-ish inch) cover them with evoo, salt, pepper, tiny bit of cinnamon, maple syrup and smoked paprika! They get a bit crispy! So yummy!
Sometimes I make soup. I boil the cubes with vegetable broth, salt and pepper. I blend it with raw cashews and then top it with browned butter and sage that was fried in the same butter. That's too fru-fru for my kids though. They don't know what's good....