After learning about cushaw squash from you in a previous discussion and in your Dave's Garden article, I did buy some to try, but it went bad on me sooner than I expected. I left it inside unrefrigerated. I'm thinking it spoiled due to our unseasonably warm fall. I have been considering growing cushaw, butternut or possibly Sunshine hybrid next season.
Sunshine is supposed to grow a bit more compact that most squash, although it did ramble more than the catalog suggested for Linda, the grower of the ones pictured in the article. She said she will grow them again, just allow them a bit more space than she did this year. The year before, Linda grew a variety called Rumbo, I liked that too.
Have a Healthy and Happy Thanksgiving,
~Diana Here is a photo of cushaw that was on display at A&M Farm and Garden Center in Robbinsville, NJ
If I had to choose between butternut (I like Waltham's) or cushaw, I'd opt for butternut, as much for size (both fruit, and space to grow) as for taste. For a small household like mine, smaller winter squash equal less waste...
My friend, Johanna, has butternut growing in her NJ garden every year and it actually self sows for her. It really rambles all over the place, I don't know the cultivar she has.
Here is a photo of what she had growing this year. It was interesting to see the different stages of growth. She always gets a nice harvest to use in cooking and baking for her family. In fact, she kindly gave me one to roast up for a few pies :)
Cool. I only had 2 hills this year, planted late. Therefore my harvest was slim. I guess I have a dozen or so out in the root cellar, plus I've eaten a few.
Last fall our Farmer's Market had a culinary school come one Saturday and they made a butternut squash soup... mirepoix base, chicken broth, a little smoked bacon and of course, cream. To my great surprise, I loved it... so I got the recipe.
That sounds good, I love butternut squash soup. You inspired me to look up my butternut squash soup recipes :) I haven't made it for so long, I'm going to have to make some asap; it is a real comfort food.
I don't think I really used a recipe the last few times I did make it, because as I'm thinking about it, I seem to recall experimenting with chicken broth rather than dairy. I didn't like it because the flavor of the chicken broth took over.
I do like a cream of butternut squash soup using 2% milk or believe it or not, a non-dairy soy milk. I do saute some chopped onion in butter, but try to avoid using bacon. My husband on the other hand, likes to add bacon to certain foods, I bet he would love your recipe.
If you make the soup often, for health reasons with fat in the cream, how about considering substituting 2% milk for the heavy cream and adding a potato or two and a little potato water? It is usually difficult to tell the difference once seasoned.
I put both chicken broth and cream or half and half in my butternut soup, and the broth does not seem to take over at all. My family loves it (don't forget the onion or the poultry seasoning). Have you tried using both? Nope, I've not used milk because it has carbs and we are on this low carb diet for health reasons. .