Squash (vegetable)

A large butternut squash baked and flesh scooped out equals between 2 1/2 to 3 cups (I do this for my butternut squash bisque/soup).

Any type of pumpkin is acceptable for pie use, it will depend on the region. For instance, people in a region that grows giant pumpkins will use giant pumpkins for pumpkin pie. well having grown and made alot of pies the rule is the smaller the pumpkin the better. Giant pumpkins make terrible pies in my opinion.

Well, darling, if we're talking about a side dish, you'd need about 10 pounds of butternut squash to serve 30 people. Of course, it depends on how much each person wants to hog, but that should give everyone a decent portion. Just remember, it's better to have too much squash than not enough - nobody likes a party with hungry guests!

Cut the squash in half the long way, and use a vegetable peeler to remove all of the skin and bitter green hued flesh.

Dragonsid

If you mean the sport: All months, as it is an indoor sport. You can play it whenever you want.

If you are talking about the plant: There is both summer and winter squash. The best time to start growing squash is about a month before the last frost of the year. You just harvest them once they are mature.

The website below might help with growing your own squash.

vitamins a and b

No. Zucchini is part of the squash family.

Bake acorn squash at 400 degrees F. Cook for an hour to an hour fifteen minutes.

Not very long 3-4 weeks

An edible gourd, the flesh of which may be cooked and eaten as a vegetable.

it is summer spaghetti squash.

zucchini squash does grows on vines.

Courgette is also known as Zucchini.

cause you can feel it and touch it

No, it is low in vitamin K

The average is 12 to 15 pounds with some larger.

It can be, but it does go brown quickly. To prevent this, either keep it in water in the fridge, or squeeze lemon juice over it.

I would suggest using cooked squash within a few days.

In American cuisine it not often peeled.

It is split open length-wise, dressed with butter or oil, or even dry roasted, with or without seasoning which is often sweet such as sugar, maple syrup, honey. along with dry spices such as cinnamon, clove, nutmeg.

When it is done roasting, the flesh is easily removed from the skin, if the squash is to be cubed, mashed or whipped.

If not, it is then eaten much the same manner as a large baked potato is eaten "right out of" the skin.

If you did wish to peel prior to cooking, I would use a strong, all metal hand peeler,or a small veg knife or contour capable mandolin slicer.

All except the hard parts on the ends.

From sowing to fruiting, cucumbers will take approximately 6 - 8 weeks.

From flowering to fruiting will take approximately 2 weeks, but this can be shorter if the weather is warm, longer if very hot or cool.

If you see the cucumber, it is ripe. The additional growth time will only effect the size of the cucumber. Cucumbers are picked as mini jerkins or 1-3 inches in length, pickles- from 3-5 inches in length and as cucumbers anytime after that. If the outer skin of a cucumber turns yellow, it is over ripe and may have a sour taste. Hybrid ones can reach lengths of 36-48 inches in length, but have a weaker flavor. Under perfect growing conditions Ive had 1 inch cucumbers in the morning and by nightfall they were 5-6 inches in length.

69

The yellow squash is a 'summer' squash and is perishable. Butternut is a 'winter' squash and can withstand unrefrigerated storage.

It depends on how hot and dry your area is. You can usually water once a week unless it gets over 95F. But watch your plants. When you notice the leaves wilting, it's time to water.