Friday, November 15, 2013
Musquee de Provence Squash
The first of these lovely Musquee de Provence pumpkins developed a big bad spot, so we cut the bad spot out and roasted the rest.
When Lily cut it open, she found that some of the seeds had sprouted - inside the pumpkin.
Pretty neat, huh.
The rest of the flesh of this squash was very stringy - like spaghetti squash. Not my favorite. I much prefer a smooth dense texture in my eating squash.
The others were a bit smoother, but still kind of stringy. I roasted them all anyway and we liked the taste, if not the texture. The flesh was very wet. I pressure canned it the way I did last year. Pureed, it is wonderful and has made some fantastic pies.
Bottom line: 5 stars for looks. 4 stars for taste. We could grow this again and I'd be happy.