Although considered to be a winter squash, this native of North and Central America, belongs to the same species as summer squashes (patty pans, zucchini, etc.). Winter squashes were such an important part of the diet of Native Americans that many buried it along with their dead to provide them sustenance on their final journey. It is also known as the peanut squash, Bohemian squash or sweet potato squash.
Availability may vary by variety and with weather conditions.
Kept Away from direct sunlight and extreme temperatures (50-60°F is best), it can be stored for a month or more.
Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for a couple of days.
They may also be sliced and frozen.
Wash squashes under running water.
Slice down the length, remove the seeds and then bake, microwave, sauteed, or steamed.
Place the squash with the skin side down in a dish with 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees.
Microwave for approximately 20 minutes in a dish with a loose cover of plastic wrap.
Steam 1" cubes for about 7 minutes until soft
The seeds make a great snack food. If you scoop the pulp and seeds from inside the squash and separate out the seeds, you can place them in a single layer on a cookie sheet and lightly roast them at 160-170°F in the oven for 15-20 minutes