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On Nov 15, 2006, JodyC from Palmyra, IL (Zone 5b) wrote:
Great taste and a good lon keeper...melody mentioned "the hard rind is a bit daunting"...I have a few mouse tooth prints on my blue hubbards this year but they gave up on trying to eat them......
On Aug 18, 2005, melody from Benton, KY (Zone 7a) wrote:
Tasty and quite versitile, this squash keeps almost forever. The hard rind is a bit daunting, but it is well worth the effort once you chop into one. (use a small hatchet)
The flesh is meaty and holds up well to just about any recipe. It holds it's shape if cooked in chunks and does not turn to mush.
I especially like it roasted with onion, olive oil, ginger, ground black pepper, a touch of brown sugar and a bit of orange juice concentrate.
Roast at about 450F for 25 minutes, stir and continue to roast for an additional 10 minutes or so.....different and good!
On Sep 3, 2004, Big_Red from Bethelridge, KY (Zone 6a) wrote:
An old New England favorite, large 12 - 20 pound fruit with fine, sweet, yellow/orange flesh. This is my favorite winter squash, the only drawback being it's large size, once you cut it, you got to cook it!
Regional...
This plant has been said to grow in the following regions:
Fayetteville, Arkansas Palmyra, Illinois Benton, Kentucky Bethelridge, Kentucky Salisbury, New Hampshire Wytheville, Virginia Concrete, Washington
4 vendors have this plant for sale.
