I love growing different varieties of Winter Squash - and therefore we get lots of seeds.
What is the secret of roasting them so they are edible. Do you need to shell them? How?
I think I read somewhere that you can roast them husks and all with salt and seasoning in a frying pan - but when tried they almost burnt and where inedible!!!
Any ideas?
BTW have just baked the first of our Heritage Seed Library squash - 'Chicago Warted Hubbard'. i was so looking forward to tasting it's nutty sweet flesh! - It's rubbish rubbish rubbish!! Watery tasteless and bitter! The worst squash I have ever tasted and to think I could have planted more Dulce de Horno (Spanish sweet variety) which is absolutely sublime! You live and learn!
Celia
Magic Cochin said:
I love growing different varieties of Winter Squash - and therefore we get lots of seeds.
BTW have just baked the first of our Heritage Seed Library squash - 'Chicago Warted Hubbard'. i was so looking forward to tasting it's nutty sweet flesh! -
It's rubbish rubbish rubbish!! Watery tasteless and bitter! The worst squash I have ever tasted and to think I could have planted more Dulce de Horno (Spanish sweet variety) which is absolutely sublime! You live and learn!
Celia
I was interested to see your comments on the different squash varieties - did you see my thread 'Butternut is not the only squash' ?
How did the Dulce de Horno produce for you? Where did you get the seed?
I have grown quite a few different squash but never had one quite as bad as your Chicago Warted Hubbard sounds!
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