This winter squash produces an abundance of tri-colored squash. Its creamy yellow flesh is nutty and sweet. Each squash weigh about 2 pounds. Harvest when skin feels tough and can resist being punctured with a fingernail.
Plant in full sun in soil that is well amended with compost and a good vegetable fertilizer. Give each plant about 2-3 feet of space to grow.
Plant in full sun in soil that is well amended with compost and a good vegetable fertilizer. Give each plant about 2-3 feet of space to grow.
Hard-skinned squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Sprinkle with parmesan and herbs. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Hard winter squash will keep in cool, dry storage for up to six weeks.
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