Does anyone know what a Jarrahdale (sp?) pumpkin tastes like, and how best to use it? @dave mentioned it in the squash podcast.

To me they have a slight nutty flavor, the flesh is string-less and smells faintly of cucumber. They make great pies. The skin is very tough so be careful when cutting them open.

I love Winter Squash (Cucurbita maxima 'Jarrahdale') because it's a really easy to grow squash that tastes good. Patti's description is accurate. They get about 20 pounds and I use a very strong knife to cut them open. I prefer the taste of butternuts but they just aren't as prolific and long-storing as the Jarrahdales.

I do like that they are prolific and store for a very long time. They are nice to look at too.

When I have trouble cutting a thick-skinned squash, I stick the point of a French chef's knife in as deep as I can, then use the back of the blade as a lever to push the edge around as far as I can.

In theory I should probably try to whack them with a thin-bladed cleaver, but I'm a sissy and don't want to miss and take a finger off or gouge my kitchen counter or knock the cutting board off the counter.

I'm practicing with a cleaver outdoors, on things brought home from the fruit stand dumpster. 7/8th inch plywood, cleaver, whack-whack-whack, feed the compost heap and then count my fingers.

I have never had this kind of squash, but since I always bake my squash, I just poke a hole in them with a knife, so they don't explode in the oven, and bake them seeds and all. When they are baked, you can easily cut them and remove the seeds. Hardly any effort, an the insides stay nice and moist. I do the same with pumpkins when I want to make pies. Saves a lot of effort. I don't know if this ruins the seeds for roasting or not, I don't use them.

Probably ruins it for seed saving But it does sound easier

I'm going to try that next time, Tom!

Dave, let me know how that works for you.

Will do!