Had a bunch of variuos squash seeds left from years so young son and I planted them in a side lot of mine. Got lots of butternut squash that looks ripe. Never grew it before, my experience is with acorn and always late in the year so vines are getting frosted so no question as to ripeness. So, how do I know when these butternut are ready? Also got pumpkins way too soon. If I pick off the orange ones will the vines make more green ones that may last til Oct?
- Thread starter redtom
- Start date
Butternut is a winter squash, right? Wait until first freeze, go pick them up when the vines are withered from the frost. They need the frost to finish the ripening process- if you pick a winter squash before freeze, even if it looks ripe, you just delay the rotting until the middle of winter.
2cylpartsinfo
Member
I agree with everything said. They taste a lot like sweet potatoes.
old
Well-known Member
- Location
- Camdenton Missouri
Been growing them for years and I know of 3 ways to tell if ripe any and all work. Vines are starting to die off. Skin gets hard. Or the one I prefer to use the side that is on the ground gets a bright yellow orange. But they are a winter type squash so what you do with acorn squash works also
Janicholson
Well-known Member
If no green at the stem and the skin is tough, pick'em. Cut tone in half long ways. Scoop out all seeds and stringy seed guts, and fork into the area that is solid on the stem end maybe 5 four prong stabs in each side.
Place the two halves on a plate cut side up.
Put a spoon of butter or margarine in each seed cavity, and a little on the flat toward the neck.
where the fork holes are.
Set them flat so the butter melts in, and microwave as you would an equal amount of potato.
If you like Mrs Dash seasoning it is an additional flavor booster before cooking.
Serve by cutting the pieces into 4 total chunks of about equal size (or as the diners would like)
and serve.
Scooping it out of the hard rind is easy while eating, Scooping and serving in a bowl is also more convienient for some.
Mild and very tasty. Jim
Place the two halves on a plate cut side up.
Put a spoon of butter or margarine in each seed cavity, and a little on the flat toward the neck.
where the fork holes are.
Set them flat so the butter melts in, and microwave as you would an equal amount of potato.
If you like Mrs Dash seasoning it is an additional flavor booster before cooking.
Serve by cutting the pieces into 4 total chunks of about equal size (or as the diners would like)
and serve.
Scooping it out of the hard rind is easy while eating, Scooping and serving in a bowl is also more convienient for some.
Mild and very tasty. Jim
old
Well-known Member
- Location
- Camdenton Missouri
I prefer butter and brown sugar and bake them ate 350 for about an hour
BushogPapa
Well-known Member
Sprinkle some Brown Sugar on the and the seed cavity, or add some Sausage to the seed cavity..!
I sure do like them better than regular potatoes.!!
Ron..
Janicholson
Well-known Member
Also a great idea Brown sugar adds a great molassasie flavor. Jim
john *.?-!.* cub owner
Well-known Member
to make them store better, wash the dirt off then wipe off with a mild bleach and water solution, then store in a cool place
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