2004 All-America Award winner! Vibrant orange-red skin is very distinctive! Flesh is also a deep orange with a sweet, nutty, creamy smooth flavour. Stringless. Fruit is 1.5 – 2 kg (3-4 lbs).
Squash plants are frost tender and must be planted when danger of frost is past. For earlier fruit, plant in 8 cm (3 in) jiffy pots or strips 3 to 4 weeks prior to intended date of transplanting to the garden. Plant the seed 4 cm (1 1/2 in) deep and keep the soil warm, 22 C (72 F). Space plants in the garden 1 m (3 ft) apart. Fertilize with 10-52-17 and liquid seaweed for strong healthy plants.
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon freshly grated nutmeg
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth**. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
**When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe as found at The Food Network