Will my squash last until the film arrives?

[gone]

Feel free to move this, we don't seem to have a squash thread category.

I found this thing below on the road, which I assume is a squash. Back home they were always yellow, and shaped differently. The idea was to photograph it, but I procrastinated so long that when I looked, the Nikon said it was on frame 37 on a 36 exp roll of film. Hmmm.

I took the squash outside and took the shot, and then the camera rewound the film automatically like always at the end of a roll, but there may not be an image on frame #37. Since there's no way to know how long it sat on the side of the road, and it's been on the kitchen counter for 8-10 days...... will it last another week until my photo supplies arrive if I put it in the fridge? Or is it like a potato(e?), and it can just sit on the counter. It has a nice patina now, but sometimes stuff can change over night.

 

[mshchem]

Acorn squash, keep in a cool dark spot. These are delicious. Cut in half, remove the seeds, a little salt, brown sugar, and a couple pats of sugar. Bake in a 350° oven ,maybe a little tent of foil over , an hour or till tender. Yummy!!

 

[gone]

OK, thank you, sounds good. So it is a squash. The yellow ones we sauteed in onions, garlic, black pepper and butter w/ a little salt. I wasn't sure if the fridge would help or hurt things. It seems to like the counter, so I'll keep it away from the window light.

 

[Don_ih]

They last for months at room temperature if they're not cut or bruised.

 

[gone]

Great! I'll look for more, this one must have escaped from somewhere (probably from Whole Foods, there's one of those nearby). I've never seen a yellow one away from a farm/table/store, but Tucson has all manner of things on the roads and in alleys.

Edward Weston kinda copyrighted veggie images, his peppers are high art. I'm looking to make a more modest photo....if it doesn't pan out, then I can make a side dish of the model.

 

[Don_ih]

Everyone takes photos of vegetables and fruit. I've taken dozens of pictures of apples, alone. No matter what the picture is of, you're the one taking it. It's a good thing to be doing.

 

[Donald Qualls]

Those (and their relatives) are called "winter squash" because after you harvest them in the fall, they'll keep in the root cellar (or the bottom of the pantry) for the whole winter. As long as they're not on bare ground, exposed to damp, or allowed to freeze, that is...

 

[Don_ih]

As long as they're not on bare ground, exposed to damp, or allowed to freeze, that is...

Or eaten.

 

[Sirius Glass]

Cook it and eat it. If it turns out not to taste good, just return it where you got it and complain.

 

[winger]

Another way to cook - chop it in half and scoop out the seeds, slice each section into slices about 1/4 thick and put them on a baking sheet. Sprinkle whatever herbs you like on them and then finely grated parmesan cheese. Bake at 375F for about 25-30 minutes (IIRC).
Acorn squash keep for awhile at room temp.

 

[Truzi]

It should keep a long time if there are no bruises or cuts (scabbed-over cuts should be okay). As it ripens will become a nice golden-yellow. Check it periodically for soft spots.

I never liked acorn squash because of the brown sugar my mother always baked them with. Once I tried just the plain flesh, I did like it (though not a lot - I'm not a fan of sweet things). We do something similar to what Winger mentioned, roasted as wedges with spices, olive oil, and maybe a splash of red or balsamic vinegar. You can even eat the skin when roasted this way, as it softens. Winter squash can also be good in soups and chili. We also make a butternut squash "risotto" that is very good; acorn isn't quite as good in it, but is close.

 

[Donald Qualls]

FWIW, I grew up eating this with butter and brown sugar, but since becoming diabetic, I've gotten used to using a lot less sugar; when I eat them now, I put butter and salt (substitute) on it. I've found I prefer a lot of foods often sugared this way (oatmeal, Cream of Wheat, and grits, rice at breakfast, etc.).

 

[Don_ih]

I used acorn squash as the main ingredient in all the baby food I made for my kids. No sugar or salt added.

Maybe we should all take a photo of one.

 

[Auer]

Cut in half, clean out guts and then cut in to wedges. Toss in oil, salt and pepper.
Grill or broil.
Dont eat skin obviously.

I much prefer the taste and texture of this compared to the sugary mash.

 

[MattKing]

Feel free to move this, we don't seem to have a squash thread category.

Clearly we need a sub-forum dedicated to subjects for photography.
John Nanian would, I am sure, have agreed. Perhaps he still does.

 

[jvo]

They last for months at room temperature if they're not cut or bruised.

+++++++ indubitably!

 

[Reinhold]

When baking the cleaned halves, add a shot of red wine too.
It's quite compatible...

Reinhold

 

[mrosenlof]

Lots of good things can be done with this. I like some kind of curry or spicy topping. Not really a fan of brown sugar on squash.

 

[pentaxuser]

Or eaten.

True and based on the posts I guarantee that cooking it is also likely to be a good way of ensuring it doesn't last until the next film arrives as long as momus gets going right away

pentaxuser

 

[Don_ih]

I actually bought a winter squash just after this post was made. And just a few days ago, I took a couple of pictures of it. I then threw it away, because it was soft.