The Boston Marrow Squash are all getting close to being ready to pick. Over the weekend, Vince had picked one and asked me to make the “Sweet Potato Casserole” with it. He loves that recipe! I had planned to make it but never got around to it so I made it yesterday. These squash are said to get around 15 pounds, with some being as much as 35 pounds. The one he picked was probably one of the largest I had in the garden and it weighed in at 10 pounds, 2 oz.
The squash, when cooked is so silky smooth. I love the texture of it. There’s a huge seed cavity inside so it isn’t 10 pounds of edible squash, but probably close. Even though the seed cavity is big, it doesn’t weigh much at all.
I made the casserole, which is simply boiled squash, a bit of sugar, cinnamon, salt and nutmeg. Once I got that all mashed together, I tasted it, adjusted the spices, then added one beaten egg.
Right before it was done baking, I added mini marshmallows on top and let them get brown. Simple as that!
I’m hoping this squash is good canned. Yellow squash and zucchini turn to mush when canned but this one is more like butternut squash or pumpkin. My plan was to can a couple of jars, then test it and see how it holds up but I hated to run the canner for 90 minutes for a few jars so I canned 10 quarts.
I figured if it’s too mushy or watery for casseroles, I can puree it with the stick blender and use it to thicken soups or something. I’ll figure out a way to use it.
When canning, I always add a bit of vinegar to the water in the canner so the minerals in our water doesn’t stick to the jars but obviously, I forgot to add the vinegar. I’ll clean the jars and hopefully not forget to add the vinegar next time.