Musquee de Provence squash is medium to large in size, averaging 15-20 pounds, and is round with a flattened shape.
Musquee de Provence squash is best suited for cooked applications such as roasting, sautéing, baking, boiling, and grilling, but it can also be consumed raw and used for a variety of sweet applications. The large squash should be cut from the center, like a pie, and requires a very sharp knife. On average, one wedge will provide enough squash for one recipe. Raw wedges or slices of the squash can be eaten like cantaloupe. Roast wedges or diced pieces and serve as is, use in pies, baked goods, soups, or sauces. Incorporate into risotto, pasta, or green salads. Musquee de Provence squash will pair well with pecans, rum, eggs, onions, garlic, and meats such as ground beef, poultry, and sausage, fennel seeds, red bell peppers, zucchini, brown rice, quinoa, or farro. Musquee de Provence squash will keep for up to nine months when stored in a cool, dry location and for up to two weeks when sliced and stored in the refrigerator. Freeze cut pieces of squash for up to six months.