Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 23, 2013 11:49 AM

How to cook enormous unidentified hard squash?

As you can see, this is a big'n.
The butternut is in the pic as a point of reference.
I heard someone say he made one into a sort of apple pie filling, though I don't know how he did so.
First of all, do you know what type of squash this is?

More importantly, any cooking advice?

I could place it on a sheet pan, prick holes, and bake.

Or, should I attempt to cut it into large pieces and then bake?

Perhaps the sheer size of the thing has me befuddled but I am at a loss.

Thanks for any help!
Having trouble with the photo. I've added it in my reply to myself. Sorry!

  1. Click to Upload a photo (10 MB limit)
  1. The original comment has been removed
    1. In general, I would cut hard squashes into manageable chunks and steam them in a steamer pot with the skin on. Once tender, I scoop out the flesh.

      As for what kind of squash it is, I haven't seen that before. Maybe steam it, then taste it? If it's sweet, try a puree pie like pumpkin pie style. If it's savory, you can make a soup, make a sauce...

        1. That just might be an inedible gourd. Definitely cut it up so you can see what it looks like. I much prefer roasting to steaming, because it removes excess moisture, sweetening and deepening the flavor. If it's too hard to peel, you can hack it into fairly uniform slices/chunks, toss with oil, S&P, the roast skin side down and just leave the skin behind when eating. You can always turn the leftover squash into soup or use in a casserole.

          1. That is a cushaw squash--I grew them last year. The flesh is lighter colored than the butternut, but they are delish, and lots of people use them for pie.

            I like it mashed like potatoes, with butter and salt.

            Be careful cutting it up--you might try baking it for half an hour or so to soften it up before cutting, seeding and finishing the baking.

            1 Reply
            1. re: sparrowgrass

              Oh shoot, I didn't see this. I thought it was a diff. variety, but I totally agree about the advice about roasting whole.