Wednesday, July 6, 2011


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?


  1. Wonderful! I love butternut squash but have to wait with growing it until we made our growing space bigger, hopefully by next year.

  2. Mmmmm, I love butternut squash but I am the only one to like it in this house. I love the photos!!

  3. YUM! I love butternut squash! Yours look delicious...

  4. Mmmm, how I would love to come over and have some soup, then pie!! The flower is beautiful too :).

  5. Wow! The squash are beautiful! I miss roasted squash, it is my winter time favorite! They do keep very well. The soup sounds delicious! I am growing a lot of things, but nothing is ready to harvest yet,not even the peas!Red currants will be ready in a few days, and then it is jam making time!

  6. The evolution of the perfect side dish (in our home)! You do know that the blossoms are supposed to be wonderful too...

    Blessings, Debbie

  7. Your recipes sound delicious. Butternut squash is one of my favorite vegetables.
    On my blog I have a link to butternut squash and peanut butter soup, please make it, it really is so unbelievably delicious.x
    Much love.

  8. Oh yum. We call them butternut pumpkins here. They are so tasty, especially homegrown and you can't go past soup! Jacinta

  9. beautiful captures....I am hoping to find more beans on my green bean bushes this week:)

  10. Oh squash! Yummy!! I am so excited and so wanting ours to hurry up and grow.

  11. I LOVE squash! It is definitely one of my favorites, along with kale...those two compliment each other pretty well I think. Both of your recipes sound so very yummy! It is great to be able to store the squash as is...leaves more room for all the frozen pesto, right?


  12. I love your photos of the unfolding of the squash, Tracey. Your blog is such a joyful place.

  13. Just found your blog, I love these pictures!!! I have a similar recipe for butternut soup although not with the nutritional yeast, I bet it adds a yummy buttery flavor.

  14. HOLY BUTTERNUT SQUASH TRACEY! Um, I think this season's trial crop worked!! So jealous. Our butternut squash flopped.

  15. So impressive! They look fantastic - what a yield! We have some growing in our garden...don't know how they will do yet but hopefully we can catch some of your success!

  16. Those squash blossoms look good enough to eat. What a bounty you have!

  17. the squash looks SO good. Yummy!