Squash

Yesterday, I harvested four more squash. They now cure in our back hallway. The night before – a very rainy and windy Sunday that my poor 17-year-old daughter spent outdoors at the last rowing regatta of the season on the Merrimack river – I had roasted three of the five previously harvested squash and turned half of the roasted pulp into a very tasty butternut squash soup with fried sage and cheese, adapted from this recipe. The soup was the perfect ending to a wet and raw day. I froze the other half of the pulp for future use.

All in all, I have harvested nine butternut squash so far. They weighed in at a total of 21 pounds and 15 ounces. I gave two of them to my neighbor and five are still on the vine – a total of 14.

Brushed with olive oil and stuffed with thyme and sage
Roasted at 425F for 40 minutes
Dinner is served

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