Last year I grew a mini butternut squash (Baby Butternut?) and they were a lovely deep orange flesh with fabulous texture and flavor. This year I grew the regular Waltham butternut and had 9 huge ones. I picked them a few weeks ago and set them to cure. They were tan in color, but perhaps I picked them too early?
Cooked the first one the other night. I was surprised to find it pale orange inside (though firm flesh), and sooo disappointed by the bland, starchy flavor! Should I just wait longer before trying another?
Could the heavy rains this summer have contributed to the problem? I can't bear the thought of eating 8 more boring, bland squashes.
Macmex
digdirt2
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