It really depends on the size, however regardless the size I always cut it in half longways, scoop out the seeds and put it cut side down in a baking dish with about 1 inch of water. Bake 350 till fork tender usually 45 min or so.

different colored, many tastes, different shapes

1 Kilo = 2.2 lbs

Four acids make up 98% of the the total content : palmitic, stearic, linoleic, and oleic.

Around the year 1148

yes it can for example a marshmallo is a solid but it can be squashed

because not all solids are strong

No. They are French zucchini.

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!

Eventually, yes.

There's no real evidence or records about exactly when. All squashes are native to the Americas. The Native Americans grew zucchini and introduced the pilgrims to it.

Zucchini can grow in a wide variety of countries. It is not very particular with regard to climate, elevation, geography, soil type, or latitude, though it seems to prefer warm temperate regions.

4 grams

Ingredients:

1 acorn squash

1 Tbsp of butter

2 Tbsp brown sugar

2 tsp maple syrup

Make:

Preheat oven to 400 degrees F. Wash squash and cut in half. Take out seeds on the inside. Put cuts in x formation all over squash. Add butter, brown sugar, and maple syrup in each half. Put water in bottom of pan and but squash inside. Cook for an hour to an hour and fifteen minutes. Check frequently. Enjoy!

Sevres:2-4 people

They are both from the gourd family, but a pumpkin seed grows a pumpkin and a squash seed grows a squash.

Squash is a Pepo, other types of Pepos are Pumpkin,water melon

Cucurbita Maxima

spaghetti squash resembles the great actor David Hasslehoff and on the inside it looks like a fetus on the inside

I just pureed an entire Butternut squash (without the skin) and it filled 26, 1oz ice cube spots. So I would say around 24-26 ounces or more if you did the skin too.

Courgettes or zucchini grow practically anywhere. They are thought to have originated in Italy, following variations in breeding of squash brought back from the Americas.

I'm assuming that you have squash bugs. you can use pyrethrins (made from mum flowers) insecticidal soap, rotinone, also rotate your plant every year using the three year rule(don't plant in same spot for three years) this goes for all veggies.

squash as in the vegetable or drink??

Veg=yes, it is healthy

Drink= OK in small quantities; about 600ml per day is OK! :)