Jane's Delicious Garden Blog


The one that got away

Posted in Garden Diary by Jane Griffiths on the February 4th, 2009

No matter how diligently I harvest my marrows, there is always one monster that manages to hide and by the time I find it, it’s the size of baseball bat. Or else I discover a busily expanding football of a gemsquash, camouflaged in the shadows. These beasts are usually more watery than their younger brethren but there are ways of maximising their taste and flavour. Stuffed and baked, they are delicious. Simply cut them half, scoop out the pithy seeded centre, leaving a firm shell. Add a tasty filling such as crispy pancetta mixed with tomatoes, basil, breadcrumbs and a little olive oil and spices. Pack the filling in firmly, mounding it above the squash. Brush with olive oil and bake at 180 for about half an hour. They can be wrapped in foil and done on a braai. Try shredding monster squash and adding it to bread mixes or muffins before baking. Shredded squash makes a great base for any pasta sauce too. Yum.

Here is a pic of some of my summer harvest . . .pict0262.JPG

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