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.