Any Home Bakers Here?

[Sapphire Sebright]

Turned this into squash ginger soup last night. Good thing about this squash the seeds are at the end. Bacon for topping.
View attachment 2451484View attachment 2451485View attachment 2451486

What on earth happened to it? It's so huge and twisty!

 

[Pensmaster]

Is that a butternut squash? I have NEVER seen a squash that shape before! I used to be a big gardener, but I plan on getting back into it eventually.

Jared it has the same flavor as butternut. See above post for seeds. It did really well here after the heat messed with it.
Here’s the harvest picture is dark but you’ll get the idea of size. The one in forefront is 48 inch long. And they keep well in the winter.

 

[Pensmaster]

What on earth happened to it? It's so huge and twisty!

They can grow straight if you train them at start. On the ground they all twist. That one was one of the last to develop so it was smaller.

 

[pennyJo1960]

This is where I got the squash. It’s very good as a green squash as well. Hold it’s shape in stir fries picked green. Doesn’t do super well in heat over 95 but it came back after the heat and gave me 6 winter squash that was the smallest one. And several green ones. I just picked two green ones after the frost got to most of the plant. Bugs, mildew and rust don’t seem to bother it at all. In fact I had a yellow squash in same planter. The yellow squash got mildew the Italian squash grew right over the top of it never got mildew. And as the article says it grows big. Ours was in a 4x4x7 foot trellis of iron fence. It’s still growing however no blossoms now.

https://www.rareseeds.com/store/vegetables/summer-squash/zucchino-rampicante-squash

Here’s the recipe
Squash ginger soup. AIP so substitute regular milk products instead of coconut.

INGREDIENTS
* 1 buttercup squash (about 3 lbs)
* ½ medium yellow onion
* ½ celeriac (celery root)
* 3 carrots
* 4 cups bone broth
* ½ cup full fat coconut milk
* 1 tbsp grated ginger
* 3 garlic cloves
* 1.5 tbsp avocado oil
* 1 tsp fine sea salt
* Optional garnish: fresh parsley, coconut milk, turmeric, toasted pumpkin seeds (omit for AIP)

DIRECTIONS
1. Preheat oven to 400F. Cut buttercup squash in half, scoop out seeds and drizzle with ½ tbsp avocado oil. Bake for 45 minutes, or until tender and beginning to caramelize. ( I steamed it not baked)
2. Peel and roughly chop remaining vegetables. Set aside.
3. Heat stovetop to medium and add 1 tbsp avocado oil to a large ceramic pot. Add onions and saute for 2-3 minutes, stirring frequently.
4. Add carrots, celeriac ( I used celery) and garlic and saute for another 5-7 minutes.
5. Add bone broth and bring to a boil. Reduce heat and cover with a lid, simmering for 25-30 minutes or until vegetables are softened.
6. Remove squash from the oven. Scrape contents away from flesh and add to pot. Add coconut milk, salt and ginger and simmer for another 5 minutes.
7. Using an immersion blender, puree ingredients until smooth (adding water to thin if necessary).
8. Garnish with fresh parsley, coconut milk, toasted pumpkin seeds and turmeric, if desired. Serve immediately!

This recipe is AIP use regular milk or 1/2 and 1/2.
The bacon as garnish was delicious.

Thank you yes will use regualr milk or half n half

 

[N F C]

Jared it has the same flavor as butternut. See above post for seeds. It did really well here after the heat messed with it.
Here’s the harvest picture is dark but you’ll get the idea of size. The one in forefront is 48 inch long. And they keep well in the winter.
View attachment 2451804

Cool looking squash!

 

[Pensmaster]

Cool looking squash!

They were fun to grow. I’m considering using them as a root stock for grafting other squash varieties to this spring. If successful they should carry the same disease resistance to the grafted plant. Will be a fun experiment. Had great success grafting tomatoes a few years back.
Pumpkin pie is next for them.

 

[Pensmaster]

Morning Bakers never seen a squash grow quite that big
was it woody at all?

No it’s usually pretty smooth. Young and old.

 

[ronott1]

This is where I got the squash. It’s very good as a green squash as well. Hold it’s shape in stir fries picked green. Doesn’t do super well in heat over 95 but it came back after the heat and gave me 6 winter squash that was the smallest one. And several green ones. I just picked two green ones after the frost got to most of the plant. Bugs, mildew and rust don’t seem to bother it at all. In fact I had a yellow squash in same planter. The yellow squash got mildew the Italian squash grew right over the top of it never got mildew. And as the article says it grows big. Ours was in a 4x4x7 foot trellis of iron fence. It’s still growing however no blossoms now.

https://www.rareseeds.com/store/vegetables/summer-squash/zucchino-rampicante-squash

Here’s the recipe
Squash ginger soup. AIP so substitute regular milk products instead of coconut.

INGREDIENTS
* 1 buttercup squash (about 3 lbs)
* ½ medium yellow onion
* ½ celeriac (celery root)
* 3 carrots
* 4 cups bone broth
* ½ cup full fat coconut milk
* 1 tbsp grated ginger
* 3 garlic cloves
* 1.5 tbsp avocado oil
* 1 tsp fine sea salt
* Optional garnish: fresh parsley, coconut milk, turmeric, toasted pumpkin seeds (omit for AIP)

DIRECTIONS
1. Preheat oven to 400F. Cut buttercup squash in half, scoop out seeds and drizzle with ½ tbsp avocado oil. Bake for 45 minutes, or until tender and beginning to caramelize. ( I steamed it not baked)
2. Peel and roughly chop remaining vegetables. Set aside.
3. Heat stovetop to medium and add 1 tbsp avocado oil to a large ceramic pot. Add onions and saute for 2-3 minutes, stirring frequently.
4. Add carrots, celeriac ( I used celery) and garlic and saute for another 5-7 minutes.
5. Add bone broth and bring to a boil. Reduce heat and cover with a lid, simmering for 25-30 minutes or until vegetables are softened.
6. Remove squash from the oven. Scrape contents away from flesh and add to pot. Add coconut milk, salt and ginger and simmer for another 5 minutes.
7. Using an immersion blender, puree ingredients until smooth (adding water to thin if necessary).
8. Garnish with fresh parsley, coconut milk, toasted pumpkin seeds and turmeric, if desired. Serve immediately!

This recipe is AIP use regular milk or 1/2 and 1/2.
The bacon as garnish was delicious.

Thanks for the recipe!

 

[Pensmaster]

Thanks for the recipe!

If you don’t like ginger leave it out. It actually tastes pretty good in it. As did the coconut milk. The bacon as topping cut up and put on as desired was very good. My wife tries all kinds of different spices to stay away from seeds, nightshades, dairy, and eggs. This takes a bit of getting used to and I don’t think that’s the whole list.

 

[Marie2020]

The test was negative. It is an asymptomatic test that we have to take every 7 days.

I will be taking another one today.

I've had several temperature tests but all is normal. I hope you and everyone here stay safe.