New Posts  All Forums:Forum Nav:

Winter Squash

post #1 of 3
10/15/09 at 11:28am
Thread Starter 
Ok, another question about Lunga Di Napoli. First of all, they are huge. 25lbs and over. I have been told to bake cook or steam them. I have tried all of the above. They are very stringy and very most (too moist). Almost more than spaghetti squash. Does anyone know if this is normal for these squash. Also any solutions too for all the liquid. I have even baked uncovered. How are they served usually?
Reply
post #2 of 3
10/17/09 at 6:53pm
Pretty big squash. Since it is 25 lbs and over, have you tried cutting it into "smaller" portions and then baking it , liquids may evaporate quicker.

Are you cooking it all at once in the oven ?


I have never cooked such big squash, I am offering an opinion.

Merci,
Reply
post #3 of 3
10/17/09 at 9:47pm
Thread Starter 

Winter squash

Yes I cut it up in chunks on trays. It does not all fit at once. The first time I had to keep pouring off liquid, the next time I put it on racks over a tray. It was a little bit better, but still a lot of water. I just thought someone might of had experience with this squash, since it's normal for it to be so big. I have been cooking it down after mashing for pies and baking. I still have many to do. I am wondering if it will dry out more as it is stored.
Reply
New Posts  All Forums:Forum Nav:
  Return Home