The Galeux d’Eysines

I've mentioned Galeaux d'Eysines, or Warty French pumpkins quite a few times in past posts. They are my favorite squash to grow.  This year was a very bad year for my vegetable garden.   The green beans died in the heat.  One tomato plant never set fruit.  I did get lemon cucumbers and other tomatoes (a yellow cherry just bought at Walmart).  I only got one Galeaux d'Eysines.  Here it is.  The warts are called corking, and are caused when the sugar content gets so high inside the fruit that it breaks the skin, forming the warts.   

Naturally, I cooked it up!

I cut it into chunks, added a bit of water, covered it with plastic wrap and microwaved the chunks (a few at a time) until soft.  After cooling the skin peeled right off by hand.  I find the flesh doesn't need a blender to mash or whisk smooth.   Then on to my son's favorite pumpkin item, cookies!

Cooling

Ready to eat.  Although the unfrosted one are good too.  Feel free to omit the nuts.  Better by far then the translation of The Galeux d’Eysines, which is Embroidered with Scabs for Eysines. Things sound so much prettier in French!

The recipe is here.

It took half the puree, so I froze the rest for another time.  Maybe muffins, bread, or cake!