Many thanks to my aunt, Carole Hamilton, for solving the mystery of the feral squash. As it turns out, I was on the right path from the get-go. My mysterious vegetable was, in fact, a pumpkin — a Long Island Cheese Pumpkin to be exact. Carole sent me a link to this great site which identifies late season squash so you can see for yourself. I’m thrilled to actually know what I’ve been eating. These guys were so good, we are going to save the seeds and try to grow some more Long Island Cheese Pumpkins next year. If all works out, I’ll send the first ripe one up to Carole! Time to start making room in the fridge!
With two of the remaining segments, I’m making “Roasted Winter Root Vegetables” with dinner tonight. I tweaked the recipe a bit, and this is what I’ve come up with:
Roasted Winter Root Vegetables
- 2 cups winter squash cut into 1″ cubes
- 2 large carrots cut into 1/2″ segments
- 2 red potatoes cut into 1″ cubes
- 3-4 sprigs of fresh rosemary
- 4 tablespoons of olive oil
- salt & pepper to taste
Heat oven to 450 degrees. Mix all ingredients in a casserole dish. Cover dish. Bake until vegetables are tender. Remove cover for last 10 minutes. Approx. 35 minutes total cook time.