butternut squash 'accidentally' picked too soon
michelelc
14 years ago
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denninmi
14 years agoRelated Discussions
Butternut Squash Blossoms?
Comments (3)You only ever have to worry about cross pollination if you are saving the seeds. Any squash will pollinate another squash. So yes, take the male bloom from the other squash and pollinate your butternut! :)...See Moreinquiry-when to pick butternut squash
Comments (78)Quote: * Posted by aspen0 z5 MI (My Page) on Sun, Oct 5, 08 at 17:24 No no... We had a FREAK frost, we will not have another one for 3 weeks or so, and many leaves have been killed, but not all. So the vines are still alive, just without most of their leaves, meanwhile the squash are large, but unripe. I can leave the squash outside for another 3 weeks without risk of frost, so worrying about future frost isn't the issue. ---------------- If you can leave them on the frost damaged vine, the squash will ripen similarly to a squash on a healthy vine. Leave them on until the section of vine nearest the squash changes color from green to tan, and dries out. The vine end may not get "corky" as it would on a healthy plant, and it will appear smaller in diameter and slightly shriveled (a tell tale sign that the vine was frosted.) However, many garden pests become more aggressive after a frost and go in search of any surviving plant life they can attack. So keep a lookout for pest damage, and consider harvesting the squash if they are getting damaged....See MoreButternut, Butternuts, Butternut Squash
Comments (33)Lots of us tried this a few years back - and it was really good. it was those darn cookies that created a stir - where to get them - lol. Butternut Squash Lasagna Recipe courtesy Giada De Laurentiis Posted by LoriJean Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 8 to 10 servings User Rating: Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets. 1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth....See MorePicked the Butternut squash a little early due to varmits -
Comments (5)I had to pick some early last year and they all ripened up. I have a short growing season and thieves. Even had a thief pull one off that wasn't all green but very light with green and white and for some reason the thief left it by my plot. It ripened and was delicious too....See Moretcstoehr
14 years agotedposey
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