Cut the squash in half the long way, and use a vegetable peeler to remove all of the skin and bitter green hued flesh.
The yellow squash is a 'summer' squash and is perishable. Butternut is a 'winter' squash and can withstand unrefrigerated storage.
yes! you just have to put it in the fridge or freezer otherwise it will spoil or go bad or grow mold or old or rot
She must be on the rag. Try a bigger squash next time to plug it up.
Ahead of Time was created in 1953.
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Buttercup squash are best harvested when the dark green rind resists the pressure of a thumbnail. It will likely be in the ballpark of three pounds, and at this time it is usually right around the time of first frost. A light frost can improve the flavor, but a hard frost can damage or kill it. Many people leave buttercups until the vine dies, and let them cure on the vine (they should be allowed to cure 7-14 days before storage) but you don't necessarily need to do this. You should try to leave about 2 inches of stem on the squash however. Any squash that has damage or blemishes or is immature when harvest time comes should be cooked right away. If you find that it's too much to eat that way, cooked buttercup squash freezes well. A cured squash in good shape can be kept in a cool, dry place (around 50 degrees F) for 3-6 months. Be careful when searching for advice that people are definitely talking about buttercup squash, not the similarly named butternut, a more popular gourd that has some similarities besides the name but is overall quite different! Best of luck with your squash!
Ahead of Their Time was created on 1968-10-25.
Ahead of My Time was created on 2010-07-06.
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not professionally, becuase he is a tennis player. However, this does not mean that he does not play squash in his spare time.
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