Musquee De Provence

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.

The seed came from Pennard Plants where there is an excellent range of squash and pumpkins to choose from, but this variety is also sold by Suttons