Squash - Warty
American heirloom variety with interesting warty skin. A large and very tasty squash.
How to cook? We've experimented a lot here at Whippletree Farm with cooking squashes over the years, as you can probably imagine!
A great way of cooking a big Squash such as this is to cut it in half, cover the cut faces with tin foil, and simply roast in the oven until soft. Scoop out the flesh (discarding the seeds), and you'll have pretty much a ready-made soup. Just blitz with some stock and whatever other cooked veg you may want to add e.g. onions, leeks, carrots... If your oven's big enough you could roast it whole and save even more effort!
Can also be cut into wedges, and roasted with some oil and herbs/salt/spices ... leave the skin on, and just eat around it. Looks beautiful!