I just finished reading many catalog descriptions of winter squash. In those descriptions, dry flesh is considered an asset. I agree with that.

How did the dryness of your squash compare to purchased squash? Drier than that?

How do you like your squash cooked? I like to put it in a medium oven, either whole or split in half and seeds scraped out. Bake until soft. Scrape out seeds if it was baked whole. Scrape the flesh out and mix in butter, salt and pepper.

Jim

The flavor also improves drammatically after curing for a couple of weeks. They are not nearly as good, fresh picked.

Dryness is also an asset for long storage. Butternuts keep with good quality all Winter, Spring and maybe more. That's pretty impressive, and useful.

Thanks, zeedman. I learned something useful from that.

Jim

tcstoehr ---so if the butternut squash keeps so well, can you tell me why the store bought ones don't...are they already really old? i try to store them in my cool dark pantry?

My guess is that the store bought butternuts don't keep as well due to the handling they have received before they arrive in your pantry. The same thing is true of store bought sweet potatoes. Their quality is generally lower because they've been moved and bumped around considerably.

George
Tahlequah, OK