Yep, I am deeply in love with butternut squash. But these are not just any butternut squash, we planted these squashes from seed.
It all started last Spring. We started the seeds in the greenhouse. Then we prepared the beds, dug them real deep because we know how much squash loves to spread it’s roots. Then we added compost and azomite minerals. Finally, the squash starts went in the ground. We watered them and watched them grow every day. Until they got enormous and started spreading out across the entire garden. We loved seeing the bright yellow squash flowers filled with bees. And then the start of the little tiny squashes that slowly grew bigger and bigger. In the fall we harvested them and put them in the pantry through the winter. So now you see why I love these butternut squash so much!
And today, on this gorgeous sunny February day, I decided it was time to bake them.
Here is a delicious way to prepare Butternut Squash:
1) Cut the stems off. Then cut the Butternut Squashes in half.
2) Then take lots of pictures because they are so incredibly beautiful and the rich orange color is enchanting you.
3) Fall in love with each one
4) Marvel at their unique shape. Some are large and some are little. I like to imagine that they are a whole Butternut family. Papa Butternut, Mama Butternut, and Baby Butternut.
5) Stare a little longer, don’t be shy, they love the attention and appreciation.
6) Scoop out the seeds
7) Give the seeds to the Chickens.
[Edited to add: Now I’m surprised I ever wrote that.
They make such a delicious snack when they are sauteed! I like to soak them first.]
8) Put them in an oiled (I use lard or coconut oil) baking pan with 1/2 inch of water.
Bake at 350 degrees until tender. Around 1 hour.
(Or 325 for longer, if you feel like paying less attention, as I sometimes do.)
(Or 325 for longer, if you feel like paying less attention, as I sometimes do.)
Enjoy the aroma that fills the house.
Smells like fall.
Scoop out the squash from the skins when they are cooled down enough to handle.
(You can always peel them before baking if you’d like.)
Smells like fall.
Scoop out the squash from the skins when they are cooled down enough to handle.
(You can always peel them before baking if you’d like.)
Feed the peels to the chickens.
Mash the squash in bowl.
We love to serve winter squash with plenty of fat.
Lard and coconut oil are our favorites these days.
Mash the squash in bowl.
We love to serve winter squash with plenty of fat.
Lard and coconut oil are our favorites these days.
Butternut squash is so sweet and delicious!
Mmmm Mmmm!
Enjoy!
Enjoy!
We are hoping to build a greenhouse this year too. It’s amazing how much more you can grow with a greenhouse! 🙂
Yep, I agree, it’s so satisfying to eat the food we pour all that love and energy into growing. (and sweat and hard work too!) 🙂
Beautiful! I’ve been afraid to try squash because of my shorter growing season. But I hope to build a small greenhouse this year, so maybe squash is in my future.
How wonderful it is to eat something we grew ourselves!
What I love about planting squash is that you can harvest them in the fall and they will stay good in the pantry all through the winter! 🙂
I love the color and the chickens would love the seeds. Maybe I can talk Kristine into planting some squash this year.