This is my first year growing the Marina di Chioggia squash from Italy. It is beautiful in its weirdness. This one is supported by an inverted bucket, as I was afraid the 15 pound squash could burden the vine,
Oh, enjoy those Chioggias! They give the BEST, sweet, silky pumpkin puree when cooked....and not watery like other edible pumpkins. It is the perfect pumpkin for making pies, IMO.
When ripe (and finished with being a fall/Thanksgiving decoration) I cut mine in half, scoop out the seeds, and put the halves on a cookie sheet in a 350 degree oven (cut side down). I add a little water the bottom of the cookie sheet and then bake for about an hour, or until soft. Let cool and scoop out the flesh. Use or freeze flesh in freezer bags.
Oh this is very interesting looking squash!
ReplyDeleteI have never seen a squash that looks quite like that - now that will be tricky to peel!
ReplyDeleteOh, enjoy those Chioggias! They give the BEST, sweet, silky pumpkin puree when cooked....and not watery like other edible pumpkins. It is the perfect pumpkin for making pies, IMO.
ReplyDeleteWhen ripe (and finished with being a fall/Thanksgiving decoration) I cut mine in half, scoop out the seeds, and put the halves on a cookie sheet in a 350 degree oven (cut side down). I add a little water the bottom of the cookie sheet and then bake for about an hour, or until soft. Let cool and scoop out the flesh. Use or freeze flesh in freezer bags.
YUM!