I've been eating sweat meat at the family dinner table for over 50 years. My great grandmother made the best pumpkin pies with sweet meat every year for thanksgiving and christmas. I would make myself sick because I couldn't stop eating her pie. The only pie that comes close to being as good as hers is a costco pie. You can make pumpkin butter and protein shakes with it or try it with some butter, salt and pepper for a savory side dish. It is a lot of squash at once. I freeze what ever I can to use for a healthy and filling shake.

Super excited to try this variety! Nothing but the best quality seeds.

Sweet Meat Squash is consistently the best tasting squash that we’ve grown every year, and we’ve grown many kinds, across several decades. The biggest drawback is that people are stymied by the immense size and aren’t sure what to do with so much?!
We roast them in the oven on a cookie tray with parchment @ 375 degrees x2-3 hours, depending on the size. This highlights the natural sugars by caramelizing them, and makes the finished product rich and delicious. Then, we remove the skin and seeds (which we feed to our hens!) and package the squash in 2 cup portions for pie, which is FAR superior to pumpkin!
Freeze the ziplock packages and use as needed. Keeps for two years in the freezer.

Here’s our favourite recipe:

Sweet Meat Squash Pie

Instructions:

Filling:
In a large bowl, mix the following. I prefer to use a food processor so it’s creamy smooth.

2 cups squash
1/2 cup brown sugar
3 large eggs
1 cup milk, or cream, or a mix of both
2 tsp vanilla
Spices: (sift together first)
3 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice

Purée the above and pour all of the above into a single pastry shell,…
OR pour over the following pressed crust, for a gluten free option. *

* If you don’t want a crust of any type, just line a baking dish with parchment and pour the squash into the parchment, and bake as a delicious and nutritious pudding!

Pressed Crust:

Preheat oven to 350 degrees.

In a large bowl, mix together to a fine crumble:
2 cups oat flour
1 cup sweetened shredded coconut
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup coconut oil (softened or melted, for ease of mixing)

Mix above ingredients together and press into a 9x13 pan.
Bake at 350 for 10-12 minutes and remove from oven to cool for ~ 10 minutes before gently pouring the squash mixture over the base. Spread evenly over pressed crust.
Return to 350 degree oven for 45-70 minutes, until firm, or reaches an internal temperature of 200 degrees. The length of time is dependent on how variable your oven temperature is, and how deep the squash filling is.
Turn off oven and let it cool some before removing from the oven, so the filling doesn’t crack as much!
Chill thoroughly in fridge, before serving with whipped cream - add a 1/8 cup maple syrup and 1 tbsp of strong coffee to the whipped cream for a richer flavour.
Bon appetit!!

Thx for the opportunity to share how well we enjoy MIGardener’s Sweet Meat and how we use it all winter from the freezer! 🍁🍁🍁

Do they trellis or vine on ground like a pumpkin

I am growing this variety and I have only two plants and have gotten 8 fruits from them so far, with more growing. They taste delicious and are of a decent size. They are also very pretty and can be used as decorations until you decide to eat them!