Northwest Fishing Reports

Its Squash season. In fact its almost over. The good thing is fresh squash lasts a long time if kept properly.My favorites are the Sweet Meat variety.I like the Kabocha. It has a gritty texture and can be eaten as is.(cooked of course)Another good one is the Spahetti Variety. Cook it face down in the oven and pull it like pulled pork. You get this great pasta,only no carbs like reg. pasta.Butternut is great so is Delicata. I like them steamed plain . Sometimes I add cinnamon or Splendra to it.Most markets carry them. Carpinitos has them for a good price.

I grew a variety called "summer squash" this year. It looks like a zuchinni but lighter in color, almost like a light green/dark green camoflauge and the leaves looked the same way. Stuff was REALLY good. There is one more (or was) growing on the dying plant, and I hope it makes it so I can eat just one more!

My favorite way to cook them is:

cut about 1/8 to 1/4" thick
lightly brush with olive oil
light sprinkling of seasoning salt
Bake at 350 for 20 to 25 minutes (longer for thicker cuts)

Acorn Squash:

Cut in half.
Clean the center

Add butter and brown sugar
Wrap in foil

Bake


Very Tasty! :chef:

I second the acorn. That one is my favorite.

I'll 3rd the acorn squash. Baked with butter and brown sugar, or maple syrup. If I'm feeling gourmet I'll add a light dusting of cinnamon & nutmeg.

Rich you pretty much nailed it. Acorn with butter and brown sugar, I sometimes add a little maple syrup.

bionic_one wrote:I grew a variety called "summer squash" this year. It looks like a zuchinni but lighter in color, almost like a light green/dark green camoflauge and the leaves looked the same way. Stuff was REALLY good. There is one more (or was) growing on the dying plant, and I hope it makes it so I can eat just one more!

My favorite way to cook them is:

cut about 1/8 to 1/4" thick
lightly brush with olive oil
light sprinkling of seasoning salt
Bake at 350 for 20 to 25 minutes (longer for thicker cuts)

Mmmm, that sounds good to me. Probably work well with zucchini too.

I don't recall trying acorn squash with the brown sugar. May have to try that one.

Racfish- do you have any hints as to how to get squash to store without going bad?

I have sometimes had them keep great and other times had them go bad without knowing one way or the other how to handle them.

I keep my boat outside under my carport . I keep squash up in a box in the bow area.It stays good through xmas.It depends on how cold it gets also. If it freezes bad then the squash will get soft and rot faster.A good way to keep it is in wood chips.If you want to stretch the season ,you could puree it and freeze it or can it.I like eating whats in season. After corn season I wait till next year. Squash ,the same. Same with apples and fruits.It makes it just that much better in anticipation for next years bounty.

Thanx for the tips racfish. I can remember getting some squash to last for many months just sitting on the floor in the pantry. No idea what the secret was cuz sometimes they went bad!:-k

Maybe I can convince my wife to let me buy a boat so I can store the squash in the bow for wintertime!:cheers:

Uh, no probably better not stretch my luck with that thought.

I'm another big fan of acorn squash. We grew the Carnival brand this summer. We poke holes in them and nuke them for 11 minutes. Then cut in half, clean out seeds and add butter & brown sugar.
GOOOOOOOOOD EATS

Unfortunately for me is that the Brn Sugar and Maple syrup in the sugar free form is bad.Thats why I go for the more Sweet Meat variety.

lotech, that looks like a nicely ripened squash! How big is that thing roughly?
I am going to have to plant some acorn squash next year after seeing this thread and maybe cut back a little space on the zucchinis. I'm a bit short on space in the yard with good sun. Fun to pick the zucchinis but will be nice to try a difft squash.

Do the acorns need a full growing season to ripen or can they ripen more quickly like zucchinis?

knotabassturd wrote:lotech, that looks like a nicely ripened squash! How big is that thing roughly?
I am going to have to plant some acorn squash next year after seeing this thread and maybe cut back a little space on the zucchinis. I'm a bit short on space in the yard with good sun. Fun to pick the zucchinis but will be nice to try a difft squash.

Do the acorns need a full growing season to ripen or can they ripen more quickly like zucchinis?

Basically, they are only about 4-5 inches in diameter. Their flesh isn't the same yellow as a traditional acorn but it is every bit as sweet. Given enough room, they will bush to about 5 feet in diameter and yield maybe 8-10 squash. If the truth be known, I will probably grow the old fashioned green ones next year. I do love 'em though.

Hmm, those are kind of small then. Not sure if I should sacrifice the little area I have away from zucchinis which yield a pretty good crop to put in some acorns. Guess I can always go to the store and try them out:)