Squash (vegetable)

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.

To ripen Delicata squash off the vine, place the squash in a warm, dry area with good air circulation and indirect sunlight. It's best to keep them at temperatures around 70°F (21°C) to encourage ripening. Check the squash regularly for any signs of spoilage and use them within a few weeks for the best flavor and texture. If you notice the skin hardening, it indicates that the squash is ripening properly.

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

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! :)

squash string beans ..... It is called "ਚਕੋਤਰਾ"

Although corn, beans, and squash were grown in many Native American cultures, the term "Three Sisters" originated with the Haudenosaunee, also known as the Iroquois. In the Haudenosaunee story of Creation, the Three Sisters grew on Turtle Island and were considered the sustainers.

No, purple squash is not real. It is eggplant. Eggplant and purple squash are THE EXACT SAME THING. So for all u people out there that believe in purple squash, you are very wrong. Don't listen to all the links that say purple squash is real. It is not true. Purple squash is a type of eggplant-why have 2 different things because eggplant is a squash and it is purple!!

With the traditional hcg diet protocol done by Dr. Simeons you can only consume certain vegetables. Some people have altered this a little bit, but I'd recommend sticking to the original protocol for best results.

Here are some of the allowed vegetables:

cabbage

asparagus

chard

spinach

For a full list check out the related links.

There's a total of 9g of carbs (in a serving of 1/2 a cup),

2g being dietary fiber and 3g of sugar :)

The orange color of the squash indicates that the squash is high in carotenoids which have been shown to protect against heart disease. Butternut squash is also high in fiber, folate, and potassium.

In solids and liquids the molecules are already very close together so they can't be squeezed together much more than that. In a gas molecules are very spread out so they can be compressed

.

Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired. Stir-Fry: tender when pierced.

Bake: 400 degrees 30 - 40 minutes, uncovered.

Microwave: 1/2 the squash and microwave for 10 -12 minutes.

Boil: Cut into chunks and boil 7 - 9 minutes.

Steam: Cube and steam for 6 - 8 minutes.

Roast: 400 degrees for 30 - 45 minutes. http://www.seekingsources.com/cooking_butternut_squash.htm

no

No. Courgettes grow in secret underground caverns in Turkmenistan. Attempts to grow them in the West have failed due to the absence of the Central Asian Bat from European and American caves. The bat is essential in pollinating the courgettes which occurs when it flits from plant to plant, depositing tiny amounts of guano on each.