Squash That Hunger

Last year I purchased some squash seed. A variety called . Uchiki kuri from William Dam Seeds in Dundas. Even though we have done well with our butternut squash in past years, we wanted to try this interesting squash some more. The first year, it did poorly and the few fruit we got rotted out too soon.

This year in spite of the wet summer, we have gotten a decent crop of this Japanese Hubbard type squash.

We have always liked barbequing the butternut squash using various flavours including mustard, Patak's curry sauces, butter/cinnamon, barbeque sauce and even plain (just oil). When we barbequed the Uchiki kuri, early in the season, it wasn't bad. At that time it was more like a summer squash. We could cook and eat the seeds and all.

As the squash matured, however, it wasn't as good on the BBQ. Mostly because it wasn't as moist.

Change of venue. Baked in the oven, the finished product was much more moist and much tastier.