The first one I've ever grown and it weighs 10kg. Thank you Jeannine for the seed (SS Red Kuri), and I hope I haven't left it too long before I cut it off.
I now need to know how to tempt my hubby into eating it, he likes his food flavoursome, so any help appreciated ::)
http://i158.photobucket.com/albums/t87/ninnyscrops/DSCF0151-1.jpg
As your hubby is a first time squash eater why not start with a curry.
Here's a good recipie I suppose you can use what veg you have handy alond with your fab looking squash!
http://www.bbcgoodfood.com/recipes/1374/vegetable-balti.jsp
Hiya.
My first ever post!! Only found you lot tonight.
I use them as imitation pease pudding, or as a thickening in soups instead of potatoes. You can roast slices as well, drizzled with a little toasted sesame oil.
Thanks Biscombe - that's Monday's supper sorted!
Hello and welcome Silverbirch. Will try some with tomorrow's roast :)
Should I be picking them smaller? There are two more about the size of a bowls ball.
I don't usually pick mine till late in the year,you can pick them now of course and smaller even if you wish but they won't keep as well and you should save some for across the winter, they will stay on the vine till the plants die down, they will keep several months in storage if fully mature. Press your finger nail into the skin, if it doesn't leave a dent they will store.
The Kuri will also make a super pumkin pie.
I enjoy my squash simply roasted round meat, or steamed, and it maked great chips!!
I am glad it worked out for you,it's kinda nice to set a novice off with seeds. My passion is squash as you know so it is especially good to hear from you.
XX Jeannine
Welcome Silverbirch, another squash grower, that is great . I have huge collection of them so it is always good to meet another fanXX Jeannine
Well that's my first one sorted, thank you. Pumpkin pie and then some soup with the last quarter! Will leave the others on the vine as you suggest Jeannine (whilst I look up more recipes :)).
Would you like my 2 pumpkin pie recipes,they are my own not from a book.One is a very smooth baked one, not like the many baked mud ones I have seen, the other is a chiffon one , with a ginger crust and covered in whipped cream
PM me your e mail addy , I have them on my laptop but don't know how to get it from that to here without typing it all again.. XX Jeannine