We planted so many winter squash plants this year. They went in late, in the back garden, and as the season moved on I learned that garden didn't have nearly the amount of sunlight I originally thought.
Those squash plants didn't do so well. (But the pumpkin patch right next to it did great, so who knows.) In all we harvest one acorn squash, one spaghetti squash, and two decent butternuts. A disappointing harvest, especially considering how well these types of veggies store. We were hoping for many winter meals from those plants. Oh well. At least the farmers in our area had better luck (or perhaps better skill) than we did.
Over the weekend we found ourselves travelling down winding back country road in a nearby town that is known for orchards, berry patches, and farmstands. We found ourselves stopping here and there for some apple cider, autumn raspberries, apple fritters (!!), and then that one special place with the wicker laundry baskets filled with butternut squash - for $2 each! (That's a good price around here.)
Trying to be polite and leave a few for others, we picked up a half dozen of those beauties and made our way home. I think we should go back to that farm this weekend. I bet there are more, I'm sure others have gotten some for themselves... how many is too many?
I know come late February I will feel there is definitely such a thing as too much butternut, but right now - in the height of autumn - I just don't think too much butternut is possible.
Last night I roasted up the first squash of the year while the rain fell hard against the windows. It's such a simple thing to do really - peeled, chunks of squash with a good amount of cinnamon, a pinch of nutmeg and sea salt, a drizzle of melted coconut oil. Bake at 375° F for about 30-35 minutes. Gently stir half way through. Maybe a chopped clove of garlic added for the last 10 minutes. Delicious.
It's not really a recipe per say, but if you care to try make some for yourself:
Print - Cinnamon Spiced Butternut Squash
Today we're at homeschool co-op, and the leftovers make for a tasty room temperature lunch with some chickpeas and a handful of fresh parsley from the garden. Don't you love how fantastic parsley is after everything else in the garden withers away? I think I'm a bit like parsley, tired and wilty in the heat of summer, refreshed and at my best in the cool of autumn.
Here's to squeezing every last (crisp) drop from October.
