Fall Harvest

The butternut squash plant has been the steady presence around our garden year after year. When we mention to folks that we grow butternut squash, there's either an " oh wow " response or an " ill, I can't stand it " reaction. We think it's safe to say it's one of those hate it or love it veggies. In our realm, we LOVE it!!

Easy to Grow

Germinated in the relatively warmer months, our butternut squash is typically grown alongside pole beans and corn as the third head of the " 3 sisters " triumvirate that native and aboriginal Americans made infamous. Butternut squash prefers a fertile soil, that has a nice blend of loam, compost and organic matter packed up into a mound. Try planting 2-3 seeds per mound for the greatest germination success. One thing that helps tremendously with fruiting of the plant is to have a lot of pollinators present to aid in pollination. Fortunately for us we live amongst honeybees and other winged pollinators.

One of the key factors for us growing Butternut Squash is the versitiltiy of the foods that can be prepared from this wonderfully sweet and earthy vegetable from soups, to casseroles to roasting ( pictured below ) or pureed baby food.

Here are some recipes to consider from this often loathed veggie:

1.Butternut Squash Soup

Ingredients:

2x Large Butternut Squash

2x Large shallot cloves ( minced )

2x Medium to large granny smith apples ( diced )

1 1/2-2 quarts of broth; chicken or veggie ( depending on the size of the squash )

1 tbs Olive Oil ( oil of choice )

Cracked pepper & salt

1/4 teaspoon of nutmeg

Instructions:

Peel, cut ( cube ) squash, then steam ( or roast ) until soft.

Drain the squash of any water and puree in a blender or food processor.

Sautee the shallots and diced apples together in olive oil, and add salt & pepper.

Combined all components listed & transfer into a pot and let simmer.

Serve soup alone or with homemade biscuits or bread.

2.Pureed Butternut Squash ( Baby Food )

Ingredients:

2x Medium Butternut Squash

Breastmilk, formula or water

Instructions:

Take two small to medium butternut squash and steam or roast them depending on your preference. We like to leave the skin on and cut the squash into several pieces and steam them however, some find it easier to peel the amor-like skin back once the squash has been cooked.

Once the squash has become tender or soft, drain and allow the squash to cool down to touch, peel and place into a blender or food processor. Don't forget to secure the lid.

Set your blender settings on puree for 1-2 minutes ( or blend if you don't have a puree setting ).

Add Breastmilk, formula, or water to reach preferred consistency

Store any excess pureed squash in any of the following; container that can be placed into the freezer, a freezer bag, ice trays etc. ( It's suggested to keep homemade baby in the freezer for a maxium of 3 months but still considered safe to consume up to 6 months )

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