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Orange rind is covered in delicate netting; flesh is smooth, sweet, and fiber-free. Great for pies, bread, soups, and puddings!
Amy Goldman, the author of The Compleat Squash, says "Winter Luxury Pie makes the smoothest and most velvety pumpkin pie I’ve ever had. When cut into a wedge on a plate, it holds its shape, color, and flavor long after the competition has keeled over and died.”
Amy Goldman, the author of The Compleat Squash, says "Winter Luxury Pie makes the smoothest and most velvety pumpkin pie I’ve ever had. When cut into a wedge on a plate, it holds its shape, color, and flavor long after the competition has keeled over and died.”
It's not the best keeper, so enjoy it by Thanksgiving or turn it into squash puree and freeze it until you're ready to use it.
Winter Luxury should be baked whole, pierced for a few tiny vent holes, stem trimmed. You can cut a lid to remove gunk and seeds and replace before baking but it yields a drier pie.
Once cooked, scoop out the flesh like ice cream. Puree in a blender adding some liquid if needed.
http://blog.seedsavers.org/blog/winter-luxury-squash-pumpkin-pies-dream-come-true
Also known as Livingston’s Pie Squash, Winter Luxury was introduced in 1893 by Johnson & Stokes of Philadelphia.
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