BUTTERNUT SQUASH

Let no one think that real gardening
 is a bucolic and meditative occupation. 
 It is an insatiable passion, like
 everything else to which a man
 gives his heart. 

~Karel Čapek,
The Gardener's Year,
translated by M. and
 R. Weatherall, 1931

This is our first year to
ever grow butternut squash
and I am so glad we did.
Not only have they already
produced over 200 pounds
of vegetables, they are
still flowering and growing
more. I am amazed at how
well they have done. They
have actually been one of
the easiest vegetables to
to grow and tend: just weed,
water, some sun and plenty
of growing room. I  am also 
extremely glad that they
will hold up for six months
without refrigeration!
We have been enjoying
them simply roasted
for an hour in the oven
at 350 degrees and also
in soup and pies.

Butternut Squash Soup

1 roasted butternut squash
1 onion, chopped
1 red bell pepper, chopped
1-2 garlic cloves, minced
olive oil
3 to 4 cups vegetable broth
canned coconut milk
red pepper
nutritional yeast

Saute' onion and bell pepper and garlic in a medium saucepan with a splash of olive oil. When softened add roasted butternut squash and vegetable broth. Simmer for 15-20 minutes. Puree' with an emulsion blender. Thin with coconut milk and top with a sprinkle of red pepper and nutritional yeast.

Butternut Squash Pie

2 cups cooked squash
3 eggs
1/4 cup milk
3/4 cup sugar
3/4 stick butter
Spices-cinnamon, nutmeg, ginger

Mash cooked squash with butter and sugar. Beat eggs together and add to mixture along with milk. Add spices to taste . Bake in a 9 inch pie shell for 1 hour at 300 degrees.

What are you growing this week?