Squash (Notes)

Summer Squash

Winter Squash. Winter Squash will keep for months in a dark, cool, dry location.

Pumpkin

  • Preparation for puree. Cut squash in 1/2 and clean out seeds. Bake face down to trap moisture for 1 hour at 350F. Peel off skin and puree with a little water.
  • Storage. We freeze it in recipe-sized portions (1 & 2 cups). It will keep a few days in the fridge.
  • Seeds are ready when they start to brown and pop.

    Seeds are ready when they start to brown and pop.

    Seeds (cooked). Pick out larger bits of stringy flesh(to taste), rinse to remove some of the slimy film. sprinkle with salt (cayane or other flavors if desired) and spray with a little cooking oil. Spread seeds in a single layer in a baking dish and toast at 350F stirring regularly until seeds get lightly brown.

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