To my horror, some of my trellis grown Hubbard squash has begun to grow mold in the cold storage room. I was so proud of my squash since they grew up about 7 to8 feet in the air against a trellis I built in my garden last summer. They were very large and very heavy and still grew on the trellis.
At the end of the season I put them into a cold room in the garage to store for a delicious meal during the winter. Every once in a while I have gone out there to see how they were doing and so far they had looked just fine. I suppose I should not be alarmed as they have been out there for four months.
I brought them in and cut away those spots with discoloration. Then I cut the squash in pieces with a large butcher knife. The squishy part was taken out by scraping the insides with a large spoon (while I was watching Martha Stewart’s Wedding magazine’s 15th anniversary show). The plump seeds were pulled out and I will wash them and dry them to use in this year’s garden.
I put the squash pieces on a large baking sheet, brushed them with some olive oil and baked them at 350 degrees for about 45 minutes. I then scraped out the baked squash and will make a curried squash soup.
I am so thrilled that all the squash was not lost! There are 5 more out there that will have to be cooked up this week. Guess I will be fishing on the internet to find some interesting squash recipes.