Tetsukabuto should keep fairly well, but not as long as some of the butternuts. I've had butternuts last until May.
If you can, save some seed of the cross and the grow out next year, for me.
My favorite squash, I just cut it in half, seed it and bake it (perhaps just a thin brushing of oil to keep from forming a "crust", but not necessary). No need for anything else on it, and no need to process it, either.
The Hopi Black on the vine closest to the root ball would likely have the maturest seed.
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