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Once the standard against which all squash was judged, a reliable, bluish-gray green rind, creamy-yellow flesh and onion shaped ribbed variety.
All types of squash benefit from a period of post-harvest ripening during which the seeds continue to mature. Fruits are typically held for at least 20 days beyond fruit maturity before their seeds are extracted.
To remove squash seeds from the fruits, simply split the squash in half by shallowly cutting through the rind from top to bottom on both sides and separating the two halves.
Scoop out the seeds, massaging them free from the pulp as much as possible.
Rinse in a wide mesh strainer to dislodge the seeds from pulp. Spread out to dry.
Store in an airtight container in a cool place.