Now I'm motivated. Some kind of winter squash "volunteered" in an idle part of my garden, I assume some squirrel stole a seed from a neighbor.
It was the most vigorous-looking thing there, so I left it until all the leaves turned white and sickly. I was cleaning up, so I chopped it down and brought 4 squashes indoors. (I would never deliberately plant winter squash, but would think about zucchini if I had more square feet.)
How would I know if winter squashes were unripe?
What temperature would you bake them at, and how long?
