Cooking a Jumbo Size "Illinois" Squash. 10.20.2021

This week I butchered an Illinois squash and made several things from it. There wasn't much wasted. The back story of this open-pollinated variety is that Abraham Lincoln's family bought the seeds when they lived in Kentucky. When they moved to Illinois, they took seeds along for the move. They grew these in New Salem. Seeds were given or sold to neighbor families, some of whom grew them for generations, passing the seeds down to their descendants. Finally, some seeds wound up with seed merchants, and I bought these from rareseeds.com. This is a moschata species squash, and all of my other squashes were ither species, so they should grow true from saved seeds. This squash was 18 pounds. It was way to big to roast without making some slices.

I set aside one one-pound section to be included as 1-inch cubes in the next 8-day supply of dog food, and a 2-cup portion of cubes for the day's squash soup. The rest were roasted at 375 F for 90 minutes until tender. Then I scooped out or sliced off the toased flesh and pureed for future soups or pies.

This squash came out lemon yellow. I froze 6 2-cup freezer bags of puree for future use. I also rinsed off the seeds and let them dry to save for next year. I did make a pie with one bag of puree. Despite being lemon yellow, the pie came out a rich chestnut brown. The recipe is the same as pumpkin pie, except I substitute coconut milk for evaporated milk. Very tasty pie for sure.