This is the last of my saved Musquee De Provence, a large traditional French winter squash (Cucurbita moschata), now a puree in the freezer. These large flat, cheese-wheel squashes are often seen on sale in French markets where they are sold in more convenient slices or wedges.
Planted in a mound of compost and loving the warmth of the polytunnel, the plants went mad, growing multiple stems up to 10m in length. Each plant produced 3 to 4 fruits, weighing between 5 and 8kg with the largest weighing in at 10 kg. I left the fruits to ripen in situ, waiting until the mottled green skin had turned burnt orange before cutting them free and leaving them on a stand in the warmth of the polytunnel for a good month so the skins could harden.
They don’t just look good, but taste good too. The flesh was dense and sweet (sometimes too sweet!) with a deep amber colour that made the best-looking squash soup. The flesh produced quite a lot of liquid on roasting but if I left the roasting pan i in the oven to cool down, some of the liquid was absorbed. I poured the whole lot, cooked flesh and cooking liquid, in the blender to make puree.