Cooking Sibley Squash

From: Seven Songs Organic Farm farmers

Seven Songs Organic Farm Comments: So easy! And then you have squash for a week of pies. Or freeze the cooked squash for easy winter dishes.

Sibley squash is among the very best for flavor, sweetening as it ages, and it keeps until February! This once-revered brown- seeded heirloom first surfaced in the Missouri River watershed in the 1830s and is similar to kindred varieties found among the Winnebago Indians. Hiram Sibley, introduced it to commerce in 1887 through his seed company in Rochester, NY.

A Slow Food Ark of Taste variety.

How to Cook the Squash

Ingredients:
Sibley squash

Directions:

Preheat oven to 400 F.
Jab the squash all over with a knife (5-10 cuts)
Lay the squash on a cookie sheet, or low pan in the oven
Cook for an hour, or until it wilts a little and is soft. (This could be up to 1.5 hours)
Now it is easy to cut open, so you can remove the seeds, and eat.
Store cooked squash in the refrigerator (up to 14 days) or the freezer (1+ years).