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Thursday, September 17, 2009

More Of Mine


Here is our butternut squash. Like most squashes, they are very profic. They store well without much labor in preservation and so they become a staple for our autumn and early winter diet. The deep orange and slightly sweet flesh is just a taste sensation roasted with butter, salt, and pepper. They make great pies and we add them to pumpkin in our pumpkin pies to increase the orange color. I take a little one to work and cook it in the microwave for lunch. I believe that squashes are the staff of life and every backyard farm need a variety of them.

4 comments:

Jennifer said...

How many vines produced these squashes?

Dale Johnson said...

About 6 hills, 2-3 plants per hill.

karisma said...

MMMMM! Pumpkin soup!

NDScheman said...

Just bought these at the local Jax Beach market for curried squash soup, a T-day favorite!