I didn’t realize I’d skipped a day with the squash and melon progress photos, until I started uploading them to Instagram. Ah, well.
While I was taking the photos this evening, I got to the lovely round, blue squash. I believe it had reached its full size and was just finishing it’s maturing on the vine and hardening its shell.
When I got to it, I found it had rolled over onto its top. I went to move it and… well…
… it broke off at the stem!
From how dry the broken end looks, it was at least partially broken off before I moved is.
So, we now have a winter squash that is too young for storage. We’ll just have to eat it!
I’ve looked through Vesey’s winter squash, and they don’t anything like this sold on its own. The closest to it is the Winter Sweet, and that one is more grey than blue-green like this. The colour is like a blue Hubbard squash, but not the shape. The stem is completely different, too. I’ve done image searches, and nothing quite matches.
Anyone know what this is?
As for what to do with it, the simplest thing would be to just roast it like any other winter squash, and give it a taste.
I am, of course, open to suggestions!
The Re-Farmer
The Re-Farmer 
Blue pumpkins, or squash, are delicious. Usually the inside is bright orange. They cook and taste just like other pumpkins.
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Thank you!
We still haven’t tried to crack it open yet. It’s rather intimidating, with the size and shape of it! 😄😄 How does one safely cut into something so round and smooth? 😁
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I know what you mean. I do that too when I buy big beautiful blue pumpkins. :)
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