Butchering Day

Last fall, a good friend gave us one of the fruits of her garden.


A beautiful winter squash, a “Greek Sweet Red Squash”, which since then has been resting since then on the shelves of our pantry. We decided that maybe butchering day had come. We were hankering for suppersquash, and for a pie, too.

We knocked off the stem and give it to Coquina-dog to chew on. With one of our bigger kitchen knives, we cut it in half.


The seed cavity walls were a bit thin, but the color was beautiful.


As you see by the next photo, it was wet as a swamp in there.


At moments like these, all you can do is wonder at the care with which nature makes seeds.


We scooped the seed cavity clean.


Then we peeled the outside.


We chunked up the meat. What a color! After baking, we pureed the soft pieces. Some we ate “plain”, and much of the rest went into a pie. We have no photo of the pie, because it got eaten before we remembered to take a picture.

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We saved a few of the seeds.


Maybe we’ll plant them and see what the next generation looks like…

Our friend says the seed came from Baker Creek. Here’s the link, if you’re interested. https://www.rareseeds.com/greek-sweet-red-squash/

4 responses to “Butchering Day

  1. Your post reminded me of a comment from my 92 yr. old mother last summer who said, observing a huge watermelon she’d grown, “I guess I’m going to have to field dress it!”

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