Queensland Blue Squash Seeds

Queensland Blue Squash Seeds

This popular Australian heirloom was introduced to the US in 1932 and is sometimes called the Australian Blue Pumpkin.

The Queensland Blue Squash is a striking blue colored, turban shaped fruit with a flavorful, sweet golden colored flesh. It is a great tasting roasting pumpkin or can be used in soups.

This squash produces fruits weighing 12-20 pounds. Queensland Blue Squash squash stores well and can be stored in a cool, dry location for 1-6 months.

Also available:
Amish Pie Pumpkin Seeds
Winter Squash Seeds

Recipe for Stuffed Winter Squash

Submitted by Anon in Boulder, Colorado

• 1 Large Winter Squash
• 3-4 Cups Steamed vegetables, Onions and Mushrooms (to taste)
• Grated Parmesan Cheese
• Sea Salt
OR
• Any combination of: Sour Cream, Butter, Plain Yogurt, Chopped Herbs,Applesauce

1. Preheat oven to 375°F.
2. Wash exterior of Squash.Cut in half and remove pith and seeds.Sprinkle with Sea Salt
3. Invert Squash on greased, rimmed baking pan.
4. Add ½ inch of water to the pan
5. Bake at 375 for 30-45 minutes
6. Fill Squash cavity with steamed vegetables of choice, top with parmasan cheese and serve immediately.
OR
7. Allow squash to cool slightly, then scoop out pulp,
8. Mash pulp with desired combination of Sour Cream, Butter, Plain Yogurt, Herbs and Applesauce until squash mixture is the consistency of mashed potatoes.
9. Replace in shells.
10. Sprinkle with Paprika and reheat before serving

Serves: 4 to 6

Recipe for Heirloom Queensland Blue Squash Soup:

eGardenSeed.com Family Favorite

• 5lbs. Heirloom Queensland Blue Squash
• 1 can of unsweetened coconut milk
• 2 ribs celery, diced
• 2 cloves garlic, sliced
• 3 scallions, sliced
• 1 small shallot, diced
• 3 dried Thai peppers, diced (use a Jalapeno Pepper if you don't like things too spicy)
• 6-8 cups vegetable stock
• splash of dry sherry
• salt and pepper to taste

1. Heat oven to 400°F. Bake the Squash (cut in half) in a tray lined with parchment paper or a Silicon mat for about 40 minutes. You may have to pierce the squash to get the innards nice and soft in a reasonable amount of time.
2. Dice up 2 ribs of celery, 3 scallions, 1 small shallot and 2 cloves of garlic.
3. Set a big soup pot over a medium flame. Spoon out the solid coconut fat from one can of unsweetened coconut milk (8oz. or 13.5oz). If there's not enough to coat the bottom of the pot, add olive oil.
4. Once it's nice and hot, add the chopped veggies, until soft, for about 5 minutes. Once soft, remove from heat.
5. Remove the squash from the oven when the flesh is soft and easy to pierce with a fork. Peel the Squash (it will be hot so use a pothlder!).
6. Slice up the squash into chunks and add to the big pot with the veggies at Medium heat.
7. Add the splash of sherry, chopped hot pepper and the coconut liquid into the pot, bring to a boil and cook for 5 minutes.
8. Add in 6-8 cups of vegetable stock, return to a boil and cook for 10 minutes. Remove from heat.
9. Ladle, bit by bit, the contents of the large pot into a food processor to purée it all. Do not fill past the halfway mark with each batch.
10. Pour the puréed soup directly into bowls or into another container for keeping.
11. Salt and Pepper to taste

Companion Plants for Squash: These plants will grow well with Squash

• Corn


• Beans


• Radishes


• Natsurtiums, Mint Tansy and Catnip- Also help repel Squash bugs.


• Tall Sunflowers-Help provide shade during the hottest summer days.

Repellent Plants for Squash: Avoid planting these within close proximity to Squash

• Potatoes-Do not plant Squash near Potatoes as it may inhibit their growth