The harvest that has been in full swing is beginning to wane. Earlier this week I harvested the remainder of the butternut squash. My goodness! I'm trying to come up with ways to use all of them. Fortunately, they do keep for several months. If they are stored in a cool dark place they will keep very nicely. Of course I have some that were marred from the bunnies that so freely enjoyed romping through the garden. (thanks for doing your job and barking at the bunnies Meghan.....NOT!) I can't get too mad at her. She's so cute. The bunnies are too!! The slightly injured butternut squash will need to be used a lot sooner. I'm thinking of making butternut squash butter.....🤔 I've never made it before, but I always enjoy trying new things. I'll be sure to share how it goes when I make it in the coming weeks.
Earlier this week I did use up a couple of them. I made Roasted Butternut Squash. It was heavenly! The best thing was that it was really quick and super easy. (my kind of recipe!) With the holidays rapidly approaching, it's also one that can be used at your Thanksgiving feast as it has a beautiful caramel/ orange color. Here are a few pictures as well as the recipe. Give it try!
Roasted Butternut Squash
1 butternut squash (about 3 pounds)
1 1/2 tablespoons olive oil
1 1/2 tablespoons maple syrup
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/2 tablespoon fresh chopped rosemary
Preheat the oven to 400 degrees. Peel the butternut squash and then cut it in half. Scoop out the seeds and pulp. (cut off the stem) Cut the uncooked squash into cube size chunks. In a mixing bowl combine all the above ingredients. Add the squash to the bowl and stir well until the cubed squash is well coated. Turn the squash out onto a baking sheet that has been coated with cooking spray. Separate the squash on the pan so that they do not touch. Bake for about 20 minutes or until the squash is fork tender.