Articles | Bespoke web | Design | Editor | WORKS
Inu AI | Photoessays | PUMPKIN
Colors | Guide to Growing | COOKING| Gourds | Halloween | Map | Refs | Seed | Shapes | Species | Summer
Asia | Brownies | Halloween | Nutrition | Pie | Pie pumpkins | Pumpkin syrup | Recipes | Storing | TRIALS| Types | Weight loss
Acorn | Baby boo | Buttercup | Butternut | Carnival | Delicata | Fairytale buttercup | Honeynut | Kabocha | Musquee de provence | Stems |STRIPETTI| Swan white | Turban

Got a Stripetti today. Thought it was an overgrown and very ripe delicata. It was yellow with orange stripes, though 3 times larger than delicata, and more of a round shape, closer to spaghetti. The cashier called it a spaghetti. There was no sticker to say what it was.

When we got it home we cut it in half and baked one half, cut side down on a tray at ~350 for 3 hours. The exposed flesh had dried and formed a skin-like texture. When poked, it was soft and broke into strands. It definitely smelled like delicata, and tasted a bit like it, though the flesh was a much lighter colour. It didnt make any juice while cooking, as most other squash do. The shell is unusually hard.

At this point I looked up how to bake a stripetti. Most recipes recommend to bake the squash cut in half, cut side down in an inch of water. They also bake for 40-60 minutes.

We put the squash back in the oven with a half inch of water in the pan.

Remember me, buy my shirts!
pop art