Galeux d’Eysines Squash (Gerber Farms)

Description

Galeux d’ Eysines squash is medium to large in size, averaging 10-20 pounds, and is round, squat, and flat on the top and the bottom. The skin transforms from green to salmon-peach when ripe and is covered in peanut-shell like protrusions. When maturing, the sugars in the flesh leech through the skin and this process is what causes the unique swelling, or wart-like bumps. As the sugar content grows, the more nodes appear on the outside of the squash and the sweeter the squash will become. The firm flesh is bright orange and moist with a medium-sized seed cavity free from the fibrous strings found in many other squash varieties. When cooked, Galeux d’Eysines squash has a smooth, velvety texture and a sweet flavor reminiscent of sweet potato and apple.

Galeux d’ Eysines squash is best suited for cooked applications such as roasting, grilling, baking, or sautéing. Its moist flesh becomes too wet when cooked with water so boiling and steaming should be avoided, and prior to consuming, the skin and bumps should be removed. The fibreless, sweet flesh of the Galeux d’ Eysines is ideal when cooked and pureed for use in soups, sauces, preserves, or pies, and it can also be cut into bite-sized pieces for roasting and served as a side with meats or fish. The seeds are also edible when roasted or baked and can be eaten alone or in a granola mix. Galeux d’ Eysines pairs well with leeks, onion, garlic, rosemary, thyme, sage, Italian parsley, nutmeg, red Russian kale, spinach, sundried tomatoes, black olives, chorizo, French bread, gruyere cheese, and feta cheese. Whole Galeux d’ Eysines squash will keep up to six months when stored at room temperature in a cool, dry, and dark place.

Source; https://specialtyproduce.com/produce/Galeux_d_Eysines_Squash_9232.php