One of my favorite vegetables from the garden is
butternut squash. And it's a good thing, because
my hubby definitely overplants!
Besides the yummy taste of butternut, a big plus is
that when you plant enough of it, like in our garden,
it can be stored in a cool garage and your harvest
will last until the next season.
Storage: We live in the northeast, with cold winters, so I have a space in our garage when I can store the butternut on an old bookcase. I stand them up, next to each other on the shelve.and that's it! When I want butternut for dinner, throughout the year, I just go out and get one. They stay wonderfully!
I think the best way to make this squash is to bake it. It is so quick and easy. Often when it is just my husband and me looking for a quick meal, we will each have a whole butternut squash and small salad as our dinner. What could be simplier than that?
MY BAKED BUTTERNUT RECIPE
1 butternut squash
2 TBS melted butter
real maple syrup
Saving Your Seeds
If you want to save your seeds for next year, it's a simple process. Put your seeds in a colander and rinse with cold water to wash off all the gook. Dry them with a paper towel. Then lay out your seeds on a sheet of wax paper to dry. Once dried, put in an envelope, date and lable. Place in the fridge until needed next season.