Wednesday, April 8, 2009
Last night I sliced and peeled the golden hubbard squash. Its not as tough to cut and peel as a butternut squash. The flesh has a wonderfull smell to it and a rich golden colour with tinges of green on the inside.
My wife drizzled a little olive oil and brown sugar over the slices and grilled them in the oven.
Let me tell you, we were in culinary heaven, it is easily the best squash I have had since I started liking squash ! We literally savoured each bite. The flavour is unsurpassed. I planted one hill with 6 seeds, only 3 vines survived. Somehow they only managed to produce 2 squash even though the vines are huge and growing all over the place. I might consider planting them again in October. These vines also seemed a little more resistant to the powdery mildew that killed almost all of the other squash I planted. This year, I had only 1 acorn squash out of 3 hills ! Needless to say, I'll not waste my time with it in the fall.
The remaining hubbard squash is almost twice the size of the first one. We'll probably be able to "squash" two meals out of it. We might also make a creamy soup out of it, like we often do with butternut.
Posted by The Budget Gardener at 6:36 PM