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!
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...
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.
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.
I think it's a Sibley. *think* is the operative word.
I would use the standard cut in half, pat with olive oil, S&P, roast til tender.
If it's too big to cut, you can roast it whole til it softens a bit, then cut.
Many thanks to you all! I'd never heard of sibley or cushaw.
Based on your good advice I will roast for a little while, then cut it up and continue cooking.
Thanks for the pie and soup suggestions. This baby will keep me busy for a while. :)
Thanks so much for helping. I'm always amazed by the knowledge and generosity found here.