Squash ‘Potimarron’ (Cucurbita maxima, Hubbard Squash) (Winter)
A famous French heirloom, the name Potimarron derives from potiron (pumpkin) and marron (chestnut). Potimarron is one of the very best for baking and roasting, fruits reach 1.25-1.75 kilos (3-4lbs) in weight with an aromatic chestnut like taste. Great for storage we harvest from late august to consume immediately. The main harvest for us is in October making sure its before the first frost, we then store them in our cellar on shelves or old pallets. We can still consuming them in good condition in February of the following year.
Culinary note: The flowers are edible.
- Flowering Period: June, July, August
- Sowing Months: April, May
- Position: full sun
Recipe: This and most squashes are very versatile for many recipes so I will use our simplest for this example.
Roasted Pumpkin
Cut the pumpkin in half and scoop out the seed and pulp (if you have harvested these squash late remember the seeds will be mature and can be saved for sowing the following year for you and your friends.)
Peal the hard skin off of the outside and cut the flesh in to your preferred size and shape. Place in a preheated oven dish with melted lard (preferably home made.) You can use oil but they won’t taste as good. Add sea salt and pepper to taste, coat all the pieces in the lard and seasoning by turning. Place in the oven at about 200°C for 35 to 45 minutes.
We use squash like this to replace potatoes to accompany roasted or grilled meats but they could be used alongside nut roasts or with roasted chestnuts.
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