Winter squash question

[Wolf mom]

I just picked one that was so large I thought it'd be unedible, but I think it could have grown larger..

How do I store something like this? It's the lumpy egg shaped, kinda bluish type of squash. The seed packet just said "winter squash" & I have a bunch more growing. If it's the kind you buy in the frozen food dept. of the grocery store, I'm one happy camper!

Does anyone know if I have to cook it before I freeze it (peeled & cut up)?

[boonieman]

You ought to check out the Cooking and Crafts forum. There are some real pros there when it comes to canning, freezing, etc. On summer squash you blanch it for three minutes and then put them in real cold water to stop the enzyme action...or at least that's the best of my memory from early summer. Not sure about the winter squash though.

[mammabooh]

Lumpy and blue makes me think it's a Hubbard...or a close relative. I usually don't do anything to my winter squash except let it sit for a while to cure it and then put it on a shelf in the basement.

[mpillow]

Sounds like a hubbard to me too and YES! they can get BIG!

I peel and seed then boil until fork tender....mash w/ butter and a handful of brown sugar....YUM!

You can freeze any leftovers.

[Zebraman]

Hey Wolf Mom;It does indeed sound like a Blue Hubbard.And also Makes a really great tasting Pumpkin Pie.However it won't be the same color as canned because the canned is color enhanced.-

[neolady]

I agree about it sounding like a Blue Hubbard - they store very well. The old farmers tell me they used to store them under their bed - they like a dry place, not warm, not cold temperature. They will not store particularly well if the place is moist. They will make great pies, the meat will darken down when you add your pie spices and taste great. I never freeze mine except for leftovers.

[Wolf mom]

Ohhhhh thank you all! Butter & brown sugar... or maple syrup.

"color enhanced" what a bummer! One more reason to grow your own.

[neolady]

The "colour enhanced" according to a chef I know is by actually cooking the pumpkin with the skin and blending the skin into the pumpkin puree. I tried it and I got the same colour as the commercial varieties.

[Wolf mom]

Thank you neolady. It seemed so wrong to color squash. So pureeing the pumpkin skin with the pulp didn't make it bitter?? Might try some. My chickens would be unhappy tho.