What to do with all those squash
Pumpkin is a winter squash, which means that, unlike zucchini and yellow crookneck squash will last in your cellar or pantry all winter. Among other squash, pumpkin, acorn, Hubbard (the squash that grow so large, it is supposed to cure world hunger), spaghetti Delicata and inheritance.
squash harvest in autumn is a most satisfying experiences in the garden. You've waited all summer for the color changes from green clear to creamy beige. You see the leaves begin to brown and the difference. You've sat patiently as the sun, exfoliation treatments perfection gold. Then bring them home and find you have one heck of a lot of squash, and did not know what to do with it.
Even if there are more squash over, you've probably seen the store or Farmers Market. If you've been wondering about how to use it, here are some basic ideas on how to prepare Butternut (and other winter) squash:
Roasted Butternut
Preheat oven to 400 degrees
Oil a baking sheet rim
Cut into cubes of butternut squash (without seeds and skin)
Mix the cubes of squash with a couple tablespoons olive oil
Sprinkle with salt and pepper to taste
Bake for 20 minutes
Add the cubes and cook for 20 minutes until caramelized
Butternut Oven
Preheat oven to 400 degrees
Cut the squash in half and remove seeds 2
Place halves cut side up on a baking sheet covered
Putting butter (About 4 c. soup).
Sprinkle with salt
Bake until tender, about 50 minutes
Butternut Soup
Cut 2 small onions
Cut 4 cloves garlic
Mince and pumpkin 3 cups Peel
Cook onion and garlic in 2 tablespoons. olive oil in a saucepan over medium heat until tender
Add squash and 3 cups water and 2 cups apple cider (or 5 cups total liquid vegetable broth)
Bring to a boil and let cook 30 minutes, until squash is tender
Season with salt and pepper
Puree with an immersion blender until smooth
Buon Appetito!
About the Author
Christy Wilhelmi is owner of Gardenerd.com , the ultimate resource for garden nerds. She is a board member of Ocean View Farms Organic Community Garden in Mar Vista, California, and gardens almost exclusively with heirloom vegetables.
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