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How to cook enormous unidentified hard squash?

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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!

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  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.

          2. 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.

            1. 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.