I ALMOST!!! made a Hallowe'en lantern out of our big orange coloured Squash. But then I came to my senses and realised that I wanted as much of the flesh as possible to use in soups and other warming autumn suppers. This Squash shouted "I am full of dense deep nutty orange gorgeousness!"
So last night I stabbed our biggest carving knife into it and sliced it clean in two. I scooped out the pithy flesh and seeds and put the two hemispheres, cut sides down, onto a large baking tray and popped them in the oven. (I did try to take photos of the uncooked stage but they came out rubbish!)
While I was busy making pork meatballs flavoured with sage and chili from the greenhouse, the Squash was busy in the oven turning into this . . .
. . . and inside was loads of the richest, densest, tastiest Squash flesh . . . mmmmmmmm!
After supper there was lots and lots left – we're not that piggy! Three generous bags have been put into the freezer, the rest is in the fridge ready for my lunch today (with a couple of the meatballs in a pitta bread), for supper tonight (not sure how it will be served yet) and for soup for lunch tomorrow. Seeds saved for growing more next year.
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