Wow!! I knew Guatemalan Blue Squash could get big, but I was still surprised at the weight when I picked one up in the garden today. That’s my women’s size 11 foot you see there. This is a very big squash!
It’s starting to feel like fall around here so I’m thinking it’s time to make sure the squash are good and ripe before it starts freezing out in the garden.
I have been working hard at keeping the garden watered through the hot sun of August. I know it sounds like I’m whining. You are thinking, how hot could it be in Montana?!? Well, I went to town on my bike Saturday and came home with a heat rash and this is September folks!! Let me just say, the sun is very intense.
So, back to the squash. I have been giving the squash quite a lot of water, and there’s lots of manure buried in the beds, so the leaves were large and plentiful and covering up the fruit. I was trying to avoid stepping on the vines which grew every which way, and far more than the six feet in every direction I read on the package. Some of the vines grew more like twelve feet. So I couldn’t really see exactly what was fruiting in there. I knew from wandering the edges of the garden and some tentative forays into the interior, that there were some big squash happily growing, but standing right next to one is amazing.
By the way, if you take off your shoes and socks when you walk through a squash patch, you will be able to feel if you are starting to step on a vine, so you can avoid squashing the squash.
The hail storm Saturday night did a pretty good job of mashing the leaves and letting the sunlight through and opening up the view! Sweet!!
I brought one in to sample and took some pictures. I think it must not be completely ripe yet as the vine where it was attached is not totally dried out, but it’s close.
Isn’t it beautiful! I feel like a proud parent!
The little dark spots are from hail damage. I don’t think it will affect the storage life. The skin is very waxy and the spots seem superficial. They are just little bruises, not mold or anything like that.
I love how the fluid makes little droplets when this squash is cut open. Looks very inviting.
When I saw the really big squash in the garden, (no, this is not one of the really big ones!) my first thought was, that’s almost as big as a watermelon! When I cut this one open, I had the same thought, it even smells a little like watermelon. I wouldn’t say it is super melony, but it has a sort of sweet aroma.
I cut off a little slice and took a nibble. It also has a faintly sweet flavor, quite good. The texture is quite smooth and creamy. It reminded me of a recipe I saw once that suggested shredding some butternut squash and using it in place of cheese, for a person on a low fat diet. The woman writing the recipe said she did that for her husband to help him after a heart attack. I thought that was a very sweet thing to do. I can definitely imagine shredding this squash and adding it raw to salad or lightly cooked in a stir fry.
Gonna go put some in the oven right now and try baking it. Will let you know how it comes out!
Ok, here it is, ready to go in the oven.
Oven temp is 350 degrees and I set the timer for 45 minutes. It already smells good in here!!
Took longer than 45 minutes. More like 1 hour 15 minutes, but I think my oven cooks a little cooler than the temp says. It was worth the wait!
Mashed with a little canola oil and a dash of salt.
Just playing around with the color contrast on this photo. I left this one high resolution. I’m going to make it my wallpaper for the week. Feel free to download any of the photos on this page. I don’t mind. To get the high resolution version of this image, click on it, then right click and choose “save image as” from the drop down menu.