Friday, January 30, 2015

Baking Winter Squash

We baked our 50+ lb Hopi black squash today. It's the largest squash I have ever grown! Hubby cut it into 16 pieces, each weighing between 1200 and 1500g each.  I knew it was a 50 pounder! 

We wrapped each piece in foil and are baking it today. We can't get it all in the oven at one time, it's so large! 

It lasted a long time and wasn't beginning to go yet. I might have lasted through Feb. We still have another, smaller one that hasn't ripened to full orange yet. I'm sure that one will be good for another month or so, maybe longer. 

I added the knife for size comparison. This squash is a dark, bright orange. Does it have more beta carotene maybe? That would be a big plus. :) 

We love it. We eat it as a cooked veggie with just a pinch of salt and butter. Delicious! It makes great pies, muffins, cookies, loaf and cake squares too! 

This is the longest I have kept one. I think the difference is that this year, I kept it at room temperature instead of in the root cellar. It was dryer and warmer on our dining room floor all winter. 

We go through a lot of squash in a year! 

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