|
Post by daylilydude on Jul 25, 2011 0:18:28 GMT -5
I love pumpkin just about anyway but raw, so my question is, do you have a suggestion as to which one to grow that would be good at making a pie and a soup? I grow in raised beds, so space is limited!
|
|
|
Post by gulfcoastguy on Jul 25, 2011 12:30:30 GMT -5
Any of the butternut type squash, just trellis them. My Musquee de provence grow to long and are to heavy to trellis.
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Aug 2, 2011 19:58:40 GMT -5
I second trellised butternut. Excellent pie, good pan fried, good squashed up with marshmallows for Thanksgiving, saw a chef on TV make Ravioli out of them, good young as a summer squash (but not productive enough to eat a lot this way).
Resistant to SVB!!!!!!
They probably make a bush variety.
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Aug 2, 2011 20:14:19 GMT -5
Yeah, butternut......and to make it even better I use 1/4 to 1/3 cooked mashed carrot....it makes it even more appealing looking with the bright orange color, adds flavor and sweetness. Everybody loves it!
|
|
|
Post by txdirtdog on Aug 2, 2011 20:25:07 GMT -5
Another butternut fan here. Just been trying to find a productive larger butternut type variety last 2 springs. Not sure if I'm successful yet. Of course the volunteer butternut vines are starting to produce again. Yay! Pureed with brown sugar and cinnamon is one of our favorite ways to prepare it. Makes darn good pie. May have to try that carrot trick. Haven't heard that one before. ![:)](//storage.proboards.com/3247375/images/AgR8NN4iidU1wy_OcyQm.png)
|
|