For the past few weeks at the Hollywood Farmers' Market, we've been irresistibly drawn to these long, curved-necked Tahitian squashes. But with weight of up to 30 pounds, actually buying one of these giant squashes seemed like an option limited to those with very large ovens or freezer space...As always, talking to the grower proved to be enlightening. It turns out that a Tahitian squash (also known as melon squash) doesn't have to be used all at once. After the desired portion has been sliced off, the cut end will "heal" over, and the remainder of the squash can be stored, unrefrigerated. According to the farmer, the squash will keep for a couple of months this way.
Tahitian squash is related to butternut squash and has very sweet, bright orange flesh. It can baked and cooked like other winter squash or grated raw into salads.
Does anyone have experience storing and cooking this squash?
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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