Carol Peterson wrote:
> Sheldon wrote:
> > Carol Peterson wrote:
> > > Hi kidlettes!
> > >
> > > I bought a couple large butternut squashes about a month ago. Half of
> > > that time, they were under the dining room table (don't ask). The rest
> > > of the time, they have been refrigerated. Any guesses on whether or
> > > not they are still food, or would we be better off getting new ones? I
> > > want to make a batch of Jill's soup.
> >
> > Um, cut em open, you'll know. If they're firm, no mushy spots, and
> > don't stink they're fine.
> >
> > Sheldon
>
> Thanks, kiddo. I'm pretty new to this whole squash thing.
Winter squash has a much longer shelf life than summer squash, by a
factor of about 10. Naturally refrigeration is beneficial to extending
the shelf life of both types but more so with winter squash... the
designation "winter" should be the clue that tells you that winter
squash likes cold. Also the winter squash sold at stupidmarkets is
generally wax coated, which further extends its shelf life, summer
squash is very rarely if ever waxed. So if you bought your acorn
squash from the stupidmarket it was very likely waxed and therefore
will last longer, even without refrigeration. Anyways, there's at
least a zillion ways to prepare winter squash... can even be used to
make pies, instead of pumpkin... I think it's much better for pies than
pumpkin. But most times I just bake it same as baked potatoes... slice
in half lengthways, scoop out seeds, drizzle with butter or any cooking
oil, season with s n'p, and bake at 375ºF about an hour... I like to
cook them well done, I eat the crispy skin. You can also stuff the
cavities with anthing you'd stuff a chicken and more... I like to put a
few raisins, sprinkle cinnamon, dot with butter n' drizzle with honey.
Good to mound with cooked breakfast sausage too. Place cut halves on a
jellyroll pan and bake in the upper section of your oven... then you
can use a lower temperature (325-350) and roast your chicken or
beef/pork roast at the same time. I have a non stick jelly roll pan I
use to bake winter squash, much easier to clean up the sugar that
exudes. I don't much care for spaghetti squash, I think of it as more
of a novelty food, has no taste of its own and it kind of a PIA to
prepare. I grow both acorn and butternut. I like butternut best.
Sheldon