I love growing squash, as it's always struck me as a very productive plant that creates a very tasty foodstuff. My favorite squash variety of all is the Galeux D'Eysines pumpkin, because of it's size, looks, and food related applicability. One pumpkin is big enough to create a massive pot of soup, which is fitting due to the fact that this variety is at its best in that form. The flavour is sweet and mild, but with a hint of that distinctive squashy-ness that tastes really good in savoury dishes.
If anyone out in that wide world manages to get their hands on one of these beauties, I highly recommend roasting them in the oven to soften the flesh, as they're a pain to peel, what with those all those warts. Roasting is also an easy way to prep the flesh for soups.
Since one Galeux pumpkin makes so much soup, I opted to preserve several portions via freeze drying. I filled the FD with all the soup it could hold, and there was still lots leftover for several meals to come. In case anyone is interested in the settings used for this, I set them at 11 for both freezing and drying, and the process took a total of three days to complete.
The final product was just too fun; it brought to mind powdered cheese, and it felt like styrofoam. Not necessarily the most appetizing similarities when considering that this is meant to be a foodstuff, but the point is that it was entertainingly other-worldly.
I ended up lightly powdering all the soup, with three quarts and a mylar bag-full being the end result. Can't wait to try it out on a rainy day!