|An ice-cream scoop is the perfect tool for removing squash seeds.|
I retrieved one of the smaller squashes from its lofty perch at lunchtime on Sunday and prepped it for the oven with spices and herbs. (And my pruning saw - the rind is hard.) It was delicious. A simple meal of good home-grown veggie nosh. And with the added bonus of a snack bowl of edible seeds, also oven roasted - although I pulled out a few for resowing before they went into the oven.
I'm waiting for the weather to warm up to a regular 5C before I start sowing any seeds, meanwhile taking the opportunity to finalise what I'll grow in the veg patch this year. These squashes have definitely earned their place, albeit a rather large one as they need a lot of room. Last year I started them off in 3 inch pots (set the seed on its side) and found they quickly needed potting on. Treat them like courgettes and plant them out in late May or early June in a sunny spot, keep them well-watered and well-fed (plenty of organic matter before planting preferably) and have bee friendly plants nearby to guide the bees in the right direction for pollinating the flowers.
Squash Pyjamas is less "floury" than butternut squash and more tasty than marrow. When cooked, the flesh shreds easily into strings, hence 'spaghetti' squash. I cut mine in half, drizzled olive oil over the top, added a sprinkle of dried herbs, some smoked paprika, salt and pepper and then an extra smidgeon of butter on the top - and then roasted it for an hour at 180C. A few slices of bacon would have only increased the pleasure. The seeds were washed of all squash flesh, dried and tossed in olive oil, sprinkled with the same herbs and seasoning as the squash and roasted for 15 minutes. These make a very, very nice crunchy snack.
I bought my Squash Pyjama seeds from More Veg, a good investment at 3 seeds for 75p. In a good summer, this should yield at least 15 squashes - 5 per plant. Even in last year's washout weather, I still had 6 squashes from the two seeds that I grew; both germinated and I left the third seed as a standby which, as it turns out, was not needed. The supplied seeds are not F1 so I presume I can resow my seeds saved from the best plant, in which case my initial investment is even more of a bargain! And don't forget, if we get a good summer and the squashes fruit prolifically as promised, I can also take a few of the edible flowers to add to salads or stuff them before deep frying, as per zucchini fritters.
Now I'm wondering if the young leaves can also be eaten, as you can with very young courgette leaves...