Thanks Charles, I can now

[susan]

Thanks Charles,
I can now update the rating of winter squash that I started here. We had our first Blue Hubard winter squash. I used it in making the pasta sauce and then the rest of it is cooking in pot for lunch.
Blue Hubard has a very tough skin and a deep orange flesh so sweet that I can comfortably rate as:

Blue Hubard: 7

Adding winter squash to pasta sauce created some pleasant surprises. I always felt the sauce is too much acidic and salty with all that tomato and cheese topping. However the diced squash made it nicely sweeter or as I wish to put it pasta sauce is made more ‘humane’ by adding some sweet winter squash!

Unfortunately if you have not planted this exotic winter squash last year you have to wait until September to experience this, but you can have taste it of it by going to one of the Asian ethnic shops. Usually at this season the ethnic shops ( which we are blessed to have them in many large towns in Britain) sell some varieties of squash which you never find elsewhere in supermarkets. You can find whole or sliced Crown Prince squashes and some other smaller winter squashes!

I may not plant Butternut squash this year as it does come close in taste and smell to any of these varieties that I have grown last year. I even felt last year’s Butternut smelled and tasted somehow a bit metallic, somehow like the smell of a workshop.

Wish you and family a healthy, bountiful and prosperous growing year.

PS: Charles, If you will add the pictures to the forum I can send you some photos of this winter squash.