Hello everyone! I hope you are all having a great week. We have been having really nice weather. Not too hot. I starting harvesting and preserving these rampicante squash this week. Just look how big this one is! 38 inches!
After harvesting, I cut them into pieces and bake in the oven. It takes about an hour on 350 ° or until it is soft.
I, of course, saved seeds from it. You can buy the seeds from https://www.rareseeds.com/store/vegetables/summer-squash/zucchino-rampicante-squash. I’m sure other seeds companies have them as well.
I then made the soup from this recipe https://www.tasteofhome.com/recipes/easy-butternut-squash-soup. We love this soup. I made it last fall and put it in the freezer. We were sad when it was all gone.
We have many more squash up there so I plan on putting more up in the freezer. From this one squash, I made 1 batch of soup and put enough in the freezer to make 2 more.
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