Thanks, farmer dill. I kept butternut squash last year, and at the end, the last 6 didn't have any taste at all. Not sweet anymore. My grand daughters love creamy winter squash soup and I would like to make it year around for them. I bought a blue Hubbard yesterday to decorate outside with. That one will indeed be pressure canned. Only thing is- you have to have a meat cleaver or hatchet to cut it up, LOL.

I had some long-keeping banana squash this past year. I made my last batch of soup in late June/early July. The sweetness had also gone in those. I had some simple syrup that I make for sweetening iced tea, so I put some in the soup... voila! Tasted great again.

Rgreen, was your banana squash a pink color and really large? I saw some squash like that in the farm market where I bought my hubbard. They must have been 18"-24" long and were a pretty pink color.

Yeah, these were N. Georgia Candy Roasters. They are known for making excellent soup, and they are great keepers. They are a pinkish cream color. Some banana squash get absolutely huge, but these are smaller than some of the banana squash. I think the longest was close to 2'. The flavor is mild compared to other winter squash I've grown, but these really shine in soups.

Rgreen, thank you. I am going to have to find a photo of N. Georgia Candy Roasters. They sound divine!