Thursday, October 29, 2009

Candy Roaster Squash

Ever since I have lived in these mountains, almost 20 years, I've heard of the legendary Candy Roaster Squash. First from my husband and his family, who have lived here for generations. Also, over the years, many other native people. Everyone has talked longingly, as of a long lost treasure.

Unbeknownst to me, on a farmers market excursion, while I was enjoying the sunny, crisp day, and marveling at the variety and quantites of the pumpkins, squash, and gourds, and snapping photos of them, I took a picture of a bin of candy roasters. I didn't know. I can't possibly show Pritchard Parker every photograph I take, so he didn't know either. I just thought they were kooky looking things.

Several days later, when we were at the market together, and driving by the vendor with these squash, Pritchard Parker exclaimed excitedly, "They have candy roasters!", and slammed on brakes.

These rare heirloom squashes are huge, weighing up to 60 pounds. This one is about 14 pounds.

The pink skin of the candy roaster opens to a pretty golden orange flesh. I was surprised by the smell of it, almost cucumber-like.

After roasting the squash, I have puree which is very delicately flavored, much less stringy than pumpkin, and very juicy, for pie making.
Stay tuned. . .

Candy Roaster Squash on Foodista


  1. Hi there - it's your niece, Betsy! :) I wanted to let you know I've been following your blog and I really enjoy it! I used the recipe for Cream Cheese Banana Nut Bread that you mentioned in a post awhile back, and it got rave reviews from my friends. Hope all's going well in NC!

  2. Betsy! It's great to see you here. Thanks for visiting.

  3. That was a well-equipped farm stand; I see the seller also had another great squash, French heirloom Musquee de Provence.

  4. I was given a Candy roaster and am now attempting to make my first Candy roaster pie.
    It has taken quite a bit of electricity roasting it in the oven to get the flesh soft.
    Doubt whether I will be able to afford to make it again but I will let you know how it goes.
    I am tempted to add a spot of vanilla to the mix and sprinkle some nutmeg on the top. Do you think that will alter the taste too much?

  5. Mike, I think both vanilla and nutmeg will both be delicious with the squash. I'm going to be baking another Candy Roaster this weekend;)

  6. I grow candy roaster squash (in Va). It is the most delicious squash!! I roast them in the oven with just the tiniest bit of butter and brown sugar. Bake until caramelized and soft. Oh, what a treat!!! The taste is between sweet potato and pumpkin pie. So unbelievably good!!!!

  7. A friend gave me one of these last week...never seen one before! It has to be the BEST tasting winter squash come it's not been on the market before?!?

    I roasted half of the huge feller smathered with butter and lemon thyme for a wonderful soup (whole house smelled like Thanksgiving!)...and cooked the the rest stove-top. I made the best "pumpkin" pie ever...froze batches of both the stove-top and the soup. I saved the seeds...think I'll try roasting 'em!

  8. Howdy from Georgia! I found your blog while doing a search for Georgia candy roaster squash. We grow them at our house every year but usually let them go to waste because they are a little labor intensive to cook with. I made a soup with ours today. I roasted for an hour with an onion & thyme, simmered in veg stock with white wine & cardamom. Very very good!
    I'm so happy I've stumbled upon this blog! Will follow! Take care!