Sunday, September 14, 2014

Up to My Ears in WInter Squash






10 comments:

Ms. A said...

Nice harvest!

Sam Hoffer / My Carolina Kitchen said...

Oh my, you do have a lot of squash.
Sam

B. Rogers, Living in Black Mountain said...

What lovely squashes you have! Most can just be stored, can't they? Or do they spoil? I'm totally squash crop ignorant!

Vicki Lane said...

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,,,

June said...

I wish that, among all the other stuff, I had some winter squash. Yours make my mouth water!

Frances said...

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

richard said...

squash, squash, squash, everywhere squash.

dannie said...

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!

Juliet Batten said...

I love the taste of squash, roasted in the oven. Looks like you are having a good feast here.

Jim Egerton said...

You show bounty in you home and heart.