DAYS TO HARVEST
USES & COOKING SUGGESTIONS
These tiny beauties were especially bred to be cut in half, roasted, and served as an elegant and rustic side dish. Try them on their own first, but also try adding any flavors that suit your fancy– from sweet curries to cranberry to honeyglazes to sage, garlic and/or rosemary. They also do well as a desert–used as an edible cup for custard–our favorite is to lightly fry apple slices in butter and sugar to make a sweet caramel glaze, and put these in the bottom of the scooped out seed cavity and pour a cinnamon and nutmeg custard in on top. We find that for this recipe, it is best to pre-cook the squash somewhat, as it needs more time in the oven than the custard.