Welcome to my "now what?" series. This is part of my Food Storage Prepping in the Garden collection to help you better understand what you are growing and how to use your harvest.
I’m including all “blue” winter squash varieties in one post. Jarrahdale pumpkin (yes, a winter squash), Hubbard Blue, Hungarian Blue, Queensland Blue, Guatemalan Blue, Japanese Blue Kuri and Triamble squash all require very similar care in growing, harvesting and curing.
When to Harvest Winter squash
Winter Squash varieties have a long growing season. The rind’s hardness and color are great indicators of when the squash is ripe and ready to pick. Another indicator of a mature winter squash is when the stem turns dry and brown.
It is important to harvest all winter squash prior to your first frost or hard freeze. Squash left out in a freeze can turn mushy and will not store well.
CURING WINTER SQUASH
Curing winter squash toughens the skin, heals minor cuts, concentrates natural sugars, and protects the fruit from rot for months of storage.
- Harvest before hard frosts and the stem turns dry and corky. Always leave a 1-to-2-inch stem attached.
- Keep the squash in a warm, dry, and well-ventilated space with temperatures between 75°F and 85°F and 80% to 85% relative humidity (a sunny porch, greenhouse, or warm indoor room works well (do not store outside if it is HOT).
- Do not use high-heat curing for acorn squash. Acorn squash requires no curing and performs better when kept in cool storage right away.
- Leave them to cure for 7 to 14 days. Turn them every few days so they dry evenly.
Ways to Use Blue Winter squash varieties
-Roasting is an excellent way to cook winter squash. Roast whole of in wedges.
Preheat your oven to 375°F–400°F (190°C–205°C).
Prep the squash/pumpkin: Wash the outside. If the pumpkin is too hard to cut, pierce it with a knife for venting and roast it whole for 1 to 1.5 hours until the skin gives way. Alternatively, use a heavy knife or cleaver to split it in half or quarters.
Remove seeds: Scoop out the stringy pulp and seeds with a spoon (save the seeds for roasting).
Season: Rub the flesh with olive oil, salt, and pepper.
Bake: Place cut-side down on a parchment-lined baking sheet. Roast for 45 to 60 minutes (or up to 1.5 hours for a whole or large half) until a fork slides in easily.
-Easy Pumpkin Puree
Use the method above to roast your pumpkin. Once cooled, scoop out the smooth flesh of your roasted pumpkin/squash.
Use a food processor: add the roasted pumpkin flesh into a food processor and blend until smooth.
-Additional ways to cook/use winter squash and pumpkins include:
*Soups and Curries: Blend roasted pumpkin with vegetable stock, coconut milk, curry paste, or garlic to make creamy soups like Thai pumpkin soup or pumpkin chickpea curry.
*Chili and Stews
*Stuffed Pumpkin (for smaller varieties)
*Breads & muffins once you cook/roast your pumpkin
*Roasted Garlic and Pumpkin Hummus
*One-Pot Chicken & Rice Casserole With Pumpkin
*Pumpkin Turkey Meatballs with Creamy Harvest Tomato Sauce
*Baked Parmesan Pumpkin/Squash Fries