inquiry-when to pick butternut squash
lroberge
17 years ago
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bobkatzz
14 years agoksrogers
14 years agoRelated Discussions
How to tell when Butternut Squash is ready
Comments (3)Planatus has it just about the way I do it. The squash start out green, then turn light tan, with longitudinal green stripes. Those stripes get thinner and thinner, and finally they disappear, at which point the squash should be completely tan/beige. I often let them sit even as the vines die, and pluck them up when the vines are no more. Don't forget to dip the harvested squash in a dilute bleach solution to sterilize the skin. That will make them last longer. I believe that if the vines are dead and there are still thin green stripes, those stripes will eventually go away by themselves....See MoreWill butternut squash continue to ripen after picking?
Comments (12)I did a little research, and found that at least pumpkins will ripen quite nicely off the vine as long as they have started to turn orange. I understand that dry, warm heat is optimal for this purpose, though once ripe, storage is best in cool temperatures. Sunlight isn't necessary for ripening pumpkins, interestingly. Not clear how much of this pertains to other winter squash. Also, I note from the PSU extension, that winter squash should not be exposed to temps much below 50F before harvest or during storage, as it results in "chilling injury" and greatly reduces storage time. Over-chilled squash are thus recommended to be sold first....See MoreWhen to harvest Butternut Squash?
Comments (1)Same question here. I've got about 6-8 nice size butternut squash but I'm not really sure how to tell when they are ripe....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 Moresusancol
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