Words and pictures from the author of the Elizabeth Goodweather Appalachian Mysteries
Oh my, you do have a lot of squash.Sam
What lovely squashes you have! Most can just be stored, can't they? Or do they spoil? I'm totally squash crop ignorant!
They can be stored up to six months IF you have a cool dry storage place. I have cool damp or warm dry. So I'm roasting them, scraping out the pulp, and freezing it. Also peeling and cutting into chunks, roasting and freezing the chunks. Lots of squash soup and casseroles in out future,,,
I wish that, among all the other stuff, I had some winter squash. Yours make my mouth water!
Vicki, those winter squash are beautiful ... very sculptural, and the colors are interesting too. I also love the look of the seeds in the center.What a lot of work you have accomplished making use of your harvest.Congratulations. xo
squash, squash, squash, everywhere squash.
Nothing smells better than stuffed acorn squash baking in the oven. I make a meatloaf like mixture with ground meat and sausage and cut the squash in half and stuff the center after the seeds are scooped out. Throw in some baked potaotes-heaven!
I love the taste of squash, roasted in the oven. Looks like you are having a good feast here.
You show bounty in you home and heart.
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