Squash in Egypt

We are growing summer squash in our first garden. We have lots of squash growing, but once it gets to about 4 inches long, the flower at the end wilts and the squash starts to rot. Any suggestions on how to prevent this? Also when should we pick them?

We did great on our carrots though! And the tomatoes are growing!

Sounds like they are not being pollinated.

http://www.ehow.com/how_4468625_hand-pollinate-squash.html

Most squash racquets list the balance in cm or mm. Is there a general guideline for translating the numerical values to head heavy, even, or head light?

For instance, is 320 mm considered head heavy or light? Another example, anything above 360 mm is considered head heavy or light?

light.

I have a packet of ready prepared butternut squash and sweet potato. Some are more orange, and some are more pink, which is which?

The more orangey/yellow one would be the butternut squash while the deep reddish orange one would be the sweet potato.

I’m making a curried butternut squash recipe tonight. I’ve made it several times before but it always is gone way too soon, as in it lasts about a day before we’re scraping the bottom of the pot. So, I doubled the batch and now am cooking it in my stock pot as opposed to my dutch oven. Anyway, I’m wondering that since the squash is dense and the liquid is also doubled should I double the cook time?

Once the contents of the pot come to a boil, it will cook in the normal time.

I live in Wisconsin and the different types of squash I planted are nearly ready to be brought in. I generally cook and freeze the squash. Is there a way to safely store my squash without cooking and freezing?

Squash are ready to harvest when their skin hardens. Press your fingernail through the flesh. If you have to work at it, the squash is ripe; if it’s very easy to pierce, the squash is immature and is considered a summer squash…Pick them right away and consume within 2-3 days….For Summer squash, read further for storage and recipes at:http://www.holisticherbsinfo.com/store-garden-produce-part-5/

Winter squash grow on frost tender vines. The vine may be "dead" but the squash is still alive…Keep them on the vine for as long as possible if you plan to store them for the winter. They will survive a few light frosts but will lose flavor with each passing light frost….always harvest before a heavy frost. Cut the fruit off the vine with a portion of the stem attached. Check the weather forecast in your area daily to check for heavy frost…

After harvest, Winter Squash should be cured in warm temperatures for about 10 days before storage.

For curing, expose the fruit to 75 degrees with relative humidity of 75 percent for seven to 10 days. During the cooler months of September and October, homeowners can cure the fruit for seven to 10 days by setting it outside on a concrete floor exposing it to indirect sunlight. During nighttime, the fruit should be brought back inside.

Afterward store at about 50-55 degrees in relative low humidity of 50-60% in a cool dark place, probably most homeowners basements. Stored this way, both the squash and pumpkins will last for about 6 months.

Discover more about how to Store Garden Produce at: http://www.holisticherbsinfo.com/category/store-garden-produce-series-1-10/

Successful Gardening!
Kali S Winters

I have a vegetable garden and one of my plants is a crookneck squash. I’m starting to see little squash starting to grow and I already have a squash thats getting big. So how can I tell that the squash is ready to be picked?

As far as the yellow squash, and zucchinis, go, I pick mine when they are between 6 and 8 inches in length. They are so much better at this smaller size. Farmers usually sell by the pound, so you find bigger ones in the stores, but the smaller ones are the way to go.

We all know we’re supposed to drink lots of water to be healthy – I’ve been drinking more recenty in place of tea to try to be a bit healthier, but I always put in some squash, to give the water flavour. Does this have much of an affect on how good for you the water is, or is it still about the same?

Health professionals have told me that as soon as you add anything to water it takes a different route through your body. They said it goes down the ‘food’ route and doesn’t do so much good. Also squash usually contains sugar or artificial sweeteners which is harmful. If you can find organic fruit drinks and look at the ingredients some are unsweetened a lot nicer and a lot better for you.

I’m a beginner at gardening and I live in a Zone 8 or 9. I really want to plant either summer squash, or crookneck squash. Just mainly a yellow squash! Anybody know if I can plant some now or am I too late?

Hey Moxie Girl,

You can plant them now, and they will produce way into the fall. You did get a late start but should still get some by August.

Every year I plant squash and every year the squash bugs, dark brown to gray in color, kill the plants. I rotate the plants in the garden but they find them anyway. How can I control these things?

I hate those little bugs. Just when everything is looking great-zap, those pesky bugs crop up. Here is the best info I have seen on it.
Use high pressure when applying liquid insecticides to ensure penetration of the dense plant foliage and thorough coverage to the nymphs which often are on the undersides of leaves. Using a duster will also work. Subsequent treatments are usually required due to the continual presence of egglaying squash bugs. Carbaryl (Sevin) and permethrin (Hi-Yield Garden, Pet & Livestock Dust, Ortho Bug-B-Gon Multi-Purpose Garden Dust, Green Thumb Multipurpose Garden and Pet Dust)
It is especially critical to reduce the overwintering population of squash bugs by working the soil and/or removing foliage and fruit immediately after harvest. This deprives nymphs of the necessary food source to complete their development. Also, recently formed adults are denied a food source with which to build up the sufficient amounts of body food reserves required to see them through winter.
Best of luck,
Julia

I have many leaves and yellow flowers growing. I know these flowers are suppose to grow into squash, but it seems like it is taking longer than expected. Is there anything i can do or add to the soil?
Thanks!

summer squash or winter squash?

My husband loves squash and I only know a few recipes. I know I can go on FoodNetwork or something and find one, but I kinda wanted to know what everyone else thought. Thanks in advance for the help!

Squash Casserole with bacon
4 strips bacon
5 medium yellow summer squash, or 32 ounces frozen sliced summer squash
1/2 cup chopped onion
1 tablespoon butter
2 eggs, beaten
salt and pepper to taste
1/2 to 3/4 cup shredded Cheddar cheese
PREPARATION:
Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper.

Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.
Serves 4 to 6.

I have a garden. I am not doing well with the squash. Any tips?

They need full sun all day..they do need alot of water , but too much watering will give you blossom end rot…They are real susctable to Powdery Mildew Blight as well..always water squash from underneath..no overhead watering..they need watered early morning and not late afternoon..if that surface water stays on the leaves and top of the ground all night..You will get a fungi on them….Squash first blooms it males flowers up to 3 weeks before the females bloom….this is common…To tell the difference..the first flowers will all be attached to a long stem which are all males..up to 3 weeks later then the female flowers bloom and they pollinate… the females will be at the bottom of the plant and underneath each flower will be a very tiny squash attached…You did not say why you were not doing well..but if they are flowering..and you see no squash..this is normal….they are males on stems..also once squash starts to have little buds before the blooms appear..do not fertilize with anything high in nitrogen such as all purpose miracle grow…You will get all leaves and no fruit..when you see these buds..You want to fertilize with a high phospherous and phospate fertilzer with no nitrogen…Once the female flowers start showing up..simply take a q tip and roll around inside a male flower with it..and then rub inside the female flower for hand pollination if you dont have many bees around…heres pictures of my squash and other veggies..I garden 12 months out of the year with my raised beds etc.

notice no splotchy look on leaves? This is because i water from underneath..these flowers are all males..

http://www.flickr.com/photos/pcbeachrat/2470112573/

http://www.flickr.com/photos/pcbeachrat/2470935158/

I don’t know how to cook squash do i boil it or what?

First, wash the squash thoroughly. I would cut it in half lengthwise, remove the seeds, and place it in a baking dish, dot with butter, sprinkle on salt and pepper. Bake at 350 until a fork poked in the middle shows the squash is soft. (Cooked through.)

Squash is delicious. It is full of vitamins and fiber, also.

Hello,
when you open up the inside of a banana squash are you able to re-use the seeds in it? I m wondering if I dry them could I plant them next year in my garden, with the hope of getting squash?

Yes of course you can. You can do that with many vegetables and fruits , just remember they have to be fresh.
Happy planting!!! :~)

I recently transplanted two squash and two cucumber plants into the ground and they’re doing okay, not great. I don’t want to spend tons of money on fertilizer. I’d also like to know some homemade fertilizers for watermelon, tomato, and snap pea. I’ve heard eggs are good for tomato. Oh, and my dog eats the leave on the cucumber, so is there a good spray to keep him out of the garden?

Usually wind up buying cracked corn and grinding it a bit more myself so it won’t sprout. Used coffee grounds are a type of seed meal too. Alfalfa pellets are another source. Seaweed too.

I will be starting my baby on food in a couple of weeks and my pediatrician wants me to start with yellow veggies first but what else is yellow besides squash and corn? You aren’t even suuposed to start cron until they are a year old.

Well, in that category is included, usually, carrots and sweet potatoes – not just yellow but orange root vegetables.

Planted a garden again this year and added squash, I just don’t know what to do with it now. What are some good recipes?
It’s yellow squash.

A healthy option:

GARLIC BAKED SQUASH

2 lbs winter squash
2 tablespoons flour
1 tablespoon oil
7-8 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Preheat oven to 325F.
Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or hubbard squash or similar winter squash varieties.

Coat the squash cubes with flour that has been seasoned lightly with salt and pepper.

Grease a casserole dish with oil or vegetable spray.

Put the squash into the pan, and top with garlic and parsley.

Season with salt and pepper.

Bake for 60 to 80 minutes, or just until squash is tender.

Yield: 6 servings

I’m trying to get some stuff for Christmas dinner done ahead of time and want to know if I can cut and peel the squash tonight and stick it in a ziploc bag with a damp paper towel. So it would be in there for five days. Same deal with parsnips. Thanks!
Well I’ve already bought the butternut squash and parsnips; should I keep these (unprepped) at room temp or in the fridge?

No, I wouldn’t do that. Do it on Christmas Eve, no earlier.

EDIT: I don’t think angelica knows what butternut squash is. The squash takes almost the same time to cook as the potatoes. I wouldn’t peel the parsnips now because they will go brown. One thing you could do is prep them 2 days before christmas and par boil them and keep them in a tub in the fridge. Then they would be ok to cook on christmas day and take less time too.

Keep them in the fridge in the veg crisper and they will be fine unpeeled.

I’m looking at squash and gourd iconography in art and need to know if there is a huge difference between the two.

A squash is a type of gourd. But a gourd is not necessarily a squash.

I have a recipe for squash blossom soup. I have been wanting to make it for some time but the problem is where I live. I am not able to get my hands on squash blossoms and was wondering if I could use squash instead of the blossom?

You’re not going to get nearly the same result, but you might still have an interesting dish. The squash blossom is just that: the flower of the squash plant. The squash itself is a very different thing: firm and fleshy. You cannot substitute one for the other and get a similar result. You’d be better off substituting soemthing that has a similar texture to a flower blossom, like a mild green (baby lettuce of any variety except iceberg, for example).

The zucchini package says to plant my squash in a hill. What does this mean? Do i have to raise the soil (or dump a bunch on to make a hill?). Or do i just plant them all next to each other? Won’t they get crowded and develop fungus easier if i do that?

The "hill" method is almost always used by the home gardener for squash. It means to prepare a small area of your garden into small hills. Maybe 15-18 inches in diameter of well tilled soil. Make them about 3-4 ft. apart. Then plant 5-6 seeds in each hill. When they are about 2" tall thin them to 3 plants per hill. No they won’t get fungus from being planted that way.

My squash plant is looking very healthy and looks almost done. It is my first time growing squash and I notice that flowers look like they are about to bloom on the tops of the squash. Should I pull them now? They are still hard and did not know if i should wait till then get soft.

You can pick squash at any stage you would like to. The italians even pull them when young with the blooms still on them and fry blossom and all…I pick mine when they are about 4 inches long for I like them small and tender…Normal is around 5 to 7 inches however.I have about 18 plants and only A household of two people, so I can pick them when young..I’m going for tenderness versus quantity..and with 18 plants, you get quantity as well.I have zuchinni,pattypan, and crooknecked yellow squash growing. I also suggest searching " cooking squash blossoms" on the net and you will have tons of info..some people even fry just the blossom itself..Do not pull them untill after the blossom opens..and let them get up to 7 inches long, or if you have plenty like I do..Pick them as small as you want to. I do STRONGLY suggest searching for blossom recipes like I recomended above.

I have a garden and we have a lot of yellow summer squash and zucchini. Need some new ideas for good summer treats! Thanks to all that can help.

Rice with Summer Squash –

INGREDIENTS
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

DIRECTIONS
In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

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Turkey Squash Casserole –

INGREDIENTS
1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk
1 cup shredded mozzarella cheese
6 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines

DIRECTIONS
In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain.
In a bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through.

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Skillet Squash and Potatoes –

INGREDIENTS
1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon cooking oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash paprika

DIRECTIONS
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.

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Sausage Squash Skillet –

INGREDIENTS
1/2 pound bulk Italian sausage
1/4 cup chopped onion
1 medium yellow summer squash, halved and sliced
1/4 cup chicken broth
salt and pepper to taste
1/3 cup seasoned salad croutons

DIRECTIONS
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

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Squash Stuffing Casserole –

INGREDIENTS
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 yellow summer squash, cut into 1/2-inch slices
1 small onion, chopped
1 cup shredded carrots
1 (8 ounce) package instant stuffing mix
1/2 cup butter or margarine, melted

DIRECTIONS
In a bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.

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Roasted Veggie Platter –

INGREDIENTS
1 medium sweet red pepper, cut into 1-1/2 inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2 inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

DIRECTIONS
Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender.

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Summer Squash Puffs –

INGREDIENTS
1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt

DIRECTIONS
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

FOOTNOTE
* If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.

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Summer Squash Bread –

INGREDIENTS
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

I play a lot of racquetball but I recently found out about Squash. From watching it, it seems to be basically the same as racquetball but with different rackets and I don’t think the Squash court has a ceiling.

The two look very similar. Is this the case in terms of rules and how the game is scored etc. Could Squash be played on a racketball court?

It could be played on the same court but the lines are different for playing real games. They rackets in both sports are different and so are the balls. Squash is a lot harder so younger people because you have to move really fast or the ball with stop. Racketball is alot easier, it is played with a bigger ball therefore easier to hit and it bounces higher/longer/faster! Good Luck

Should I cut up the squash into little pieces and put in water and microwave? Or will that get soagy?

Microwaving leaches vitamins, but sometimes it’s the only choice.

Best thing to do is to score the squash with a knife and put the squash in a paper bag with a teaspoon or so of additional water.

Microwave on high for a minute or two, then on power 7 for 3 minutes or so. Check it after every 3 minutes of microwaving to see if it is done.

Good luck!

I want to know the specific squash type to make a sweet squash pie please.

of course it is pumpkin squash….but you can make sweet potato pie, and there is also ….butternut squash that you can use….there are lots of different types of squash…you have summer squash and winter squash…..there are all kinds of different recipes out there using summer and winter squash to make sweet and savory pies…..

I had a plant grow out of our compost pile, from store-bought squash. Will it be good? Thanks.

Look at the stem. When it begins to turn brown or show some signs of wilting, it is done providing nurishment to the fruit.

And as for the volunteers coming from your compost pile, you bet they’ll be good. I have them coming from my compost every year. Also have about a dozen volunteer tomato plants this year.

ok, I know that I plated all pumpkin seeds, and yes, I know what they look like and everything, but 1 or 2 of my plants are growing squash. any known reason?

2 things could have happened here. you could hava few volunteer squash plants. Birds or rodents could have gragged the seeds there from somewhere else and they happened to end up where you planted your pumpkin. Or
you could have had a few squash seeds mixed in with your pumplin seeds from the seed company and you never noticed when planting.
Thats my guess.

I was told that my pumpkin and squash plants would cross-pollinate and produce gourds. Is that true? If that’s true does anyone have a good gourd recipe?

It sounds plausible. You wouldn’t want "posh" or — god forbid, "squmpkins". No, seriously, it does sound plausible. We made a mistake something like that once in our vegetable garden when I was a kid.

I got one to cook for my baby, but it’s been over 3 weeks or more since I bought it. I was giving her other foods, and I wasn’t supposed to give her more than one new food at a time.
I cut it open, and it doesn’t smell bad or anything. It smells okay, and the color seems okay too. But I wanna make sure it’s okay to use it.
Should I just throw it out? I would just to be safe, but where I live, it’s really hard to find butternut squash this time of year.

Honestly I had a squash go bad without looking bad, but I don’t think butternut is like that I think it gets squishy.

In any case cook it and then you eat some, if it tastes ok it is probably ok.

Unfortunately I only have dried.I am intending to make a squash soup if thats helps any,thanks.

i roast the squash and put garlic and mixed herbs on it, then place in a pan with a tin of chopped tomatoes and puree, makes a lovely thick soup.

Yesterday morning I went to water my veggies and noticed that the flowers were eaten off of my squash. Just the base of the flowers were left laying around. I’m guessing it was bunnies since we have so many around here. What can I do to keep them out of there?

The marigolds are a good idea. I have also used moth balls placed around the perimeter of the garden or plant you are concerned about.

NOT SQUASH as in butternut/pumpkin but squash as in orange squash. In the UK drinks you dilute with water are either described as a squash or a cordial. Orange flavour is always a squash but lime flavour is always a cordial. What’s the difference?

If you want to be posh you call it cordial, if not then it’s squash! Apparently the word cordial derives from an obsolete medical term from the latin cordialis. Also it appears that squash is a cordial but is cordial a squash?

I love butternut squash but it’s such a hassle to cut and cook. Plus it’s huge so it really makes too much for me and my boyfriend. Acorn squash is easier to work with but not nearly as tasty. Is there a winter squash out there that’s both yummy and easy to prepare?
Dealing with cutting the darn thing in half is the hardest part IMO! That’s why I’m looking for an easier squash.

Hint…cut it in half and nuke for a few minutes (depends on size). The skin will peel off much easier.

I have bought a butternut squash to make baby purees and don’t really know te best way to prepare it. Also does anyone know any good purees using butternut squash.
Thanks
Louise

I cut it in half, scoop out the seeds, and put tin foil over each half. I then bake it in the oven for about 35 minutes-or until soft.I usually just throw it in the oven when I am making supper, to save power, and then let it cool while we are eating. Then scoop the flesh away from the skin. It is quite soft at this point, so I sometimes just mash it with a fork, but if baby is a beginner, you may want to puree it in a blender, since it can be "stringy". I then divide it into ice cube trays, and transfer to freezer bags once frozen. Here is a site with some great ideas
www.wholesomebabyfoods.com

I have several fresh squash and I want to know if it is and how to can squash. I don’t have a lot of freezer space.

just put in zip locks are freeze them up to 3 months

I planted the squash seeds 5 ft from my other plants, but they seem to be taking over the end of my veggie rows. I’ve got an eggplant, bell pepper and tomato almost covered in zuchinni and yellow squash leaves. Is there a way to train the vines to grow over each other instead? Can I cut the runners as they near the other plants? Will letting them grow around and over the other plants hurt the other veggies? My neighbors are thrilled with all the squash, but we’re looking forward to the others as well.

If you have the room I would train them to grow in the oppsite direction by moving the vines even if they have already grown little roots into the ground, this willnot kill them and they will grow new little roots where you want them. If you do not have the space then you are going to need to trellis them. I have encountered the same problem in the past and I now only buy the bush varieties and they no longer try and take over my garden. Good Luck!

I’ve played squash for around 3 years now and have always played in normal sports trainers. What is different in squash trainers and do they improve your performance on the court

Squash shoes offer alot more support on the court, you should really try them but wear whatever you find more comfortable also when looking for shoes io would recommend asics or adidas as they are the better quality shoes. hope i helped you

I have a volunteer squash in my front yard. It vines out unlike a regular squash plant but, leave no doubt, it is a squash. The young squash look like baby watermelons. I have absolutely no idea how it got there but will be glad to accept this volunteer for whatever it is worth. Any help?

There are many squash that resemble watermelon. Here are a few.

Acorn Squash:

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dsquash%26ei%3DUTF-8%26fr%3Dks-ans%26b%3D261&w=500&h=375&imgurl=static.flickr.com%2F62%2F223017592_88d9eb8bfa_m.jpg&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fvintagechica%2F223017592%2F&size=146.8kB&name=223017592_88d9eb8bfa.jpg&p=squash&type=jpeg&no=273&tt=372,543&oid=0b99e972034c48f8&fusr=thisvintagechica&tit=Acorn+Squash+All+In+A+Row&hurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fvintagechica%2F&ei=UTF-8&src=p

Carnival squash:

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dsquash%26ei%3DUTF-8%26fr%3Dks-ans%26x%3Dwrt&w=504&h=341&imgurl=www.gothamstudio.com%2Fimages%2FVegetables%2FSquash%2FCarnival_Squash_724.JPG&rurl=http%3A%2F%2Fwww.gothamstudio.com%2Fimages%2FVegetables%2FSquash%3FS%3DA&size=40.3kB&name=Carnival_Squash_724.JPG&p=squash&type=jpeg&no=8&tt=368,529&oid=f1c62468fbe83d72&ei=UTF-8

Quincy squash:

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dsquash%26ei%3DUTF-8%26fr%3Dks-ans%26b%3D121&w=500&h=375&imgurl=static.flickr.com%2F32%2F51848562_edbb16d269_m.jpg&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fsharon-west%2F51848562%2F&size=154.5kB&name=51848562_edbb16d269.jpg&p=squash&type=jpeg&no=129&tt=368,485&oid=2695930ea64d936a&fusr=sharwest&tit=the+quincy+squash&hurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fsharon-west%2F&ei=UTF-8&src=p

Chilacayotas squash:

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dsquash%26ei%3DUTF-8%26fr%3Dks-ans%26b%3D141&w=500&h=375&imgurl=static.flickr.com%2F27%2F50281330_31616e6e51_m.jpg&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fplaneta%2F50281330%2F&size=205.3kB&name=50281330_31616e6e51.jpg&p=squash&type=jpeg&no=145&tt=372,586&oid=76986206d4d4b824&fusr=planeta&tit=Chilacayotas+%28Squash%29%2C+October+2005&hurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fplaneta%2F&ei=UTF-8&src=p

Could it be a gourd?
Check out these pics.

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3F_adv_prop%3Dimage%26fr%3Dks-ans%26va%3Dgourds%26sz%3Dall&w=162&h=192&imgurl=www.reimerseeds.com%2Fimages%2Fproducts%2Fgourd%2FBushel_Gourds_Seeds.jpg&rurl=http%3A%2F%2Fwww.reimerseeds.com%2Fcategory.aspx%3FcategoryID%3D509&size=8.2kB&name=Bushel_Gourds_Seeds.jpg&p=gourds&type=jpeg&no=19&tt=57,832&oid=f6d61b8c7c289622&ei=ISO-8859-1

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dgourds%26ei%3DUTF-8%26fr%3Dks-ans%26b%3D21&w=170&h=170&imgurl=www.reimerseeds.com%2Fimages%2Fproducts%2Fgourd%2FStriped_Pear_Gourds_Seeds.jpg&rurl=http%3A%2F%2Fwww.reimerseeds.com%2Fcategory.aspx%3FcategoryID%3D509&size=15.3kB&name=Striped_Pear_Gourds_Seeds.jpg&p=gourds&type=jpeg&no=29&tt=58,429&oid=2007ddaa3e622d1a&ei=UTF-8

what racket should i get??? 1)the head microgel 125 http://www.amazon.co.uk/Head-Microgel-125-Squash-Racket/dp/B00164Q5BC/ref=sr_1_1?ie=UTF8&s=sports&qid=1264277342&sr=1-1

or the dunlop aerogel 4d pro http://www.amazon.co.uk/Dunlop-Aerogel-Pro-Squash-Racket/dp/B002CLIAFM/ref=sr_1_1?ie=UTF8&s=sports&qid=1264272624&sr=1-1#moreAboutThisProduct

the head is 125grams and the dunlop is 130g

any other good rackets??!!

the head

I LOVE acorn squash, and recently came across a recipe for Butternut Squash Ravioli… I have never had butternut squash before. I am wondering if there is much of a taste difference between the 2 and if I can use acorn squash instead of butternut squash..

You can use either one. I have used both to make Ravioli. Most people wont even be able to tell the difference.

I got a bunch of butternut squash at the Farmer’s Market and I don’t want it to go bad. I want to freeze it for future use but not sure what is the best way. Should I roast it and cube it first or just cut them in half and freeze them to thaw out and roast later? Any recipies or uses would be appreciated as well as I have never cooked with butternut squash before.

Place the squash on shelves or screens so air can circulate around them and store in a dry, dark, well-ventilated, cool place (50 to 55°F) place. Do not store uncooked winter squash in the refrigerator or in an area where the temperature may drop below 41°F. Below 40 degrees will cause chilling injury to the squash and alter flavor and texture. Stored properly, winter squash will keep 2 to 6 months depending on variety, at room temperature they should keep for at least 2 to 3 weeks. Check them on a regular basis, turning occasionally, and look for any signs of deterioration. Don’t store squashes near onions, potatoes, apples or pears which give off ethylene gas and spoil the squash.
Refrigerate cooked squash after tightly wrapping the cut pieces in plastic wrap and use within five days. Cooked pieces, mashed or pureed squash can by portioned out and packed into freezer bags with the air removed, and stored in the freezer for later use.

My robot friend is 6,6 centimeters in height. So I have wondered how strong a planet’s gravity must be to squash a human into this size? 5 times the gravity of the Earth? 6 times? More? Less?

Very strong, probably 20 times

the squash i planted are big and beautiful, with blooms, but now befor they even produce the squash, the plants are falling to the ground. can someone tell me what to do with them, or whats wrong with them.
the squash plants are verry large , blooming and are not wilting. they are verry healthy, they just want to fall over on the ground. Can it be because they are so large and what do I do about it.

I think what I hear you are asking is why the squash plants are not growing upright. Squash are sprawling, vining plants naturally. They are supposed to do what you are seeing them do. You yourself say they are not wilting and look healthy.
I was irritated by the sprawly nonsense of some of the squash in my garden, so my ex put in 2 upright 2×4′s about 6 feet apart, and then he nailed a 2×4 across these two, creating a sort of upside-down "U" shape. Then we tied string vertically and horizontally on this frame, and trained the squash plants up the string. It is surprising how well the heavy fruit held up.
This plan is described in the book "Square foot gardening" .

Im trying to make a turkey dinner with squash as a side dish and I don’t know how to cut up the squash to steam it. I know it should be in chunks but how far from the rind do you cut and how much of the soft part do you remove?

Most any type of hard winter squash(not spaghetti squash though) Can be split in half, scooped out and roasted in the oven with butter, honey, maple syrup, olive oil, herbs and seasonings. They can be peeled, cut into chunks and roasted with oliveoil and herbs, steamed, boiled and mashed. Can also be split and scooped out and filled with italian sausage or meatloaf mixture and roasted. If you’re cutting it up to steam it, just peel the skin off it and remove the seeds and membrane before cutting it into chunks to steam. Some types don’t steam well and just turn to mush.