[missmoneypenny]

Hello all,

For the first time ever I grew three beautiful squashes this year, took them home before first frosts, and made a butternut risotto a couple of days ago. I was so disappointed with the results, the squash flesh was bland and worst of all had an unpleasant, dry and chalky texture    What did I do wrong? I made a point pf watering regularly as the fruit were maturing. The variety was Waltham , from Duchy Organic seed no less. Anyone had the same problem, and what can you do to prevent it recurring next year? I live in South London

[Swing Swang]

What did it look like and taste like raw? If it wasn't deep orange and full of flavour then it probably hadn't ripened sufficiently.

[jazzbyrd]

I would leave squashes for two months or longer before eating. If left for a while the sugars develop and the squash becomes more flavoursome.

Jazz

[stompy]

If it still had a slight tinge of green to the outside then it was still unripe.

Mine are currently in the minni greenhouse at home ripening to a pale yellow/cream colour.
This can take upto a month depending on the weather.

If you have any left put them on a sunny windowsill and turn them 180dgr's once a week until they have the required outer colour as previousely desribed.
The taste also gets better the longer they are stored 

[missmoneypenny]

Thanks all for your kind suggestions. The other 2 are on windowsill so I won't be chucking them out yet. I'll benignly neglect them for a few weeks and try cooking again. Let's see what happens!
This gardening forum thing is great. Gardeners of the world unite! you have nothing to lose but foodmiles!

[cooperman]

I made the same mistake when I first grew butternut.....
They need at least 2 or 3 months to ripen.  I have several (from a not very good crop this year) that were harvested just over a month ago and the skins are JUST starting to change colour......
Also remember that when cutting them off the plant always have a good length of stem left on the squash - 4"+ is about right....