We think this squash is actually two years+ old now, but even if it is just one year old, it's still in excellent shape and I'm cutting into it today to make some pumpkin pies and Garbanzo Lamb Stew (recipe from my favorite dinner menu cookbook: Extending the Table). I've got organic chickpeas soaking. I love this variety of squash not just for its excellent keeping qualities, but it's taste, and ease of preparing as well. The seeds are in the small round cavity, and the entire neck is solid flesh.
I kept this squash and others in the basement on shelves and then moved it to the garage when we had company living in the basement for 5 months last spring and completely forgot about it until looking for some pumpkin to make dinner with tonight.
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