Colossal Squash – How to Roast The Most Of It

Once in a while, a colossal squash comes into your life. In August when my Hubbard squash ripen, these giants start making their way into my kitchen. I harvest them and place them in a cool area on the floor. There they mellow out for a few months before they are ready to eat. Now that it’s March, I am roasting one every month and making several tasty recipes all in the same day. Whatever is not eaten that day is packaged and frozen for future use.

These three recipes from the Country Life Vlog come tested and highly recommended. They will bring fresh flavors to your squash dishes that you’ll want to repeat. The first is a dessert squash, caramelized with cloves and oranges. The second is filo stuffed with grated squash, onions, walnuts and pomegranate seeds. And the third is a roasted squash soup. Its flavors are enhanced by rubbing the squash’s interior with garlic, coriander and honey before it goes into the oven.

First, open the squash using a rubber mallet and a cleaver. Using your hands, clean out the seeds. Save some seeds to plant in your garden next year, if desired.

Cut about two pounds, in one-and-a half inch slices from the opening of the squash and set aside.

Before handling the remaining squash with garlic for roasting, make your dessert and stuffed-pastry squash first as shown below.

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