Winter squash is an annual fruit representing several squash species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter. Winter squash is generally cooked before being eaten and the skin or rind is not usually eaten as it is with summer squash.
whether working with the
spaghetti squash from your garden or recently purchased from the store this
recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses
only the stovetop and the microwave it doesn’t add a lot of heat to the house,
so, it can be a year-round family favorite.
1 onion diсеd
1 tsp. оlivе oil
1 plum tomato, seeded and diсеd
1 сuр tomato sauce
¾ tѕр.. orеgano
½ tѕр. salt
¼ tѕр. рерреr
1 lаrgе spaghetti squash, about 5 pounds
¼ сuр Parmesan cheese
In a nonstick ѕkillеt, sauté onion in оil until
tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30
Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and
rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking,
leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for
8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
Sсrаре out flesh and рlасе in an lаrgе mixing
bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions
and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the
spaghetti squash out and apply on a platter and cover it with a tomato sauce
making the Parmesan available for each to serve their own when they take their
2017 was that second time in the six years that we have lived in this house where I have picked that last of my winter squash in December. In this case, December 7, 2017. I always leave the last few winter squash for picking at the last possible moment to get as many full ripe fruits as possible. Fortunately, I was watching my iPhone and thought the night get colder than I would like and did not want to risk my squash to a frost any longer. So, I went out into the rain and harvested my last four golden butternut squashes from my vegetable garden. As you can see in the picture about where they are still wet from the rain. In all, it was 42 pounds of ripe butternut squash.
It was a good thing I did because it was snowing a couple hours later, not a common thing here in San Antonio, Texas.
I’m a little slow getting this post, but as it happens, I’m cooking one of them, smaller for seed, ten pounders today, which got me thinking about the December harvest.
A popular winter storage squash of
excellent quality. A prolific, easy to grow, delicious butternut with improved
fruit uniformity and increased yields. Interior is thick rich sweet
yellow-orange flesh with a nutty flavor. A 1970 All-America Selection
(AAS) seed-industry award winner. Grows well in the southern U.S.A.
Days To Maturity
8” to 12″ long and 3” to 5” inches in width
grow to 6 feet, producing 4-5 squash per plant.
This dish I fondly remember from my early years. My mother, never being one to waste anything, used to make this dish around harvest time to use up green pumpkins whose flesh had not yet turned golden inside. I have no ideas where she came up with this recipe, but it always seemed like good eats to us kids. If your pumpkin is a little too small or you underestimated the size needed fill your pie, not a problem, just add some apple slices to make up the difference.
Two to three pounds of green pumpkin
2 prepared pie crusts
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon of salt
1 1/4 cup green pumpkin; peeled and sliced
2 tablespoons margarine
Preheat Oven: Heat oven to 425 degrees.
Prepare smallish green Pumpkin (two to three pounds)
With large knife (I used a clever for this task) cut pumpkin into halves
Remove seeds and scrape out seed web
With large knife or clever cut halves into quarters
With large knife or clever cut quarters into one or two inch slices
Take a slice at a time lay it on its side and with paring knife cut the peel off
Repeat until all slices are peeled
Cut the peeled (flesh) slices into ½ inch slices
Cut into halves or quarters approximately apple slice sizes (Try to keep the size of the slices even)
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
fold in green pumpkin slices (all slices should be covered)
Even line a 9 inch pie pan with prepared pie crust
Pour into pastry-lined pie plate and gently level with spoon or spatula
Dot with small bits of margarine.
Cover with top crust and seal the edges.
Cut slits in the top.
Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
Bake 30 and carefully remove foil from pie edges
Bake an additional 10 to 20 minutes more until crust is brown and juice begins to bubble through slits in crust.
Let cool 15 to 30 minutes on elevated rack before serving
Sweet Dumpling is a very sweet, tender orange flesh and a acornish shape with ivory skin with dark green stripes. The Sweet dumpling has pale orange flesh About the perfect size for having and filling with a meat stuffing for a nice two-person meal starter.
Days To Maturity
A small to medium sized squash ranging in diameter from 5 to 7 inches.
¾ to 1 lb
Ivory skin with dark green stripes
Medium length vines
½ – 1″
Seeds Per group
Space Between Hills
4 – 6′
Day To Germination
7 – 14
Thin To (Plants Per hill)
Edible – Very good food qualities
Can be planted in your landscaping or in a very large pot. Also, can be grown vertically.
Flowers are something most people don’t consider edible, even though the have likely been eating and or drinking them most of their life without much consideration.
Taking advantage of edible flowers and allow the multi-use their plants as food sources. May flowering plants also have edible leaves, stems, berries and/or fruit. Given some care not to hinder your berry or fruit production, edible flowers and allow your family to begin eating from more of your garden earlier that would otherwise be possible.