Hello GOURD-GEOUS!

 Butternut squash growing season begins when all danger of frost is past and the soil is warm. When planting your squash your soil should be well adjusted and well fertilized since butternut’s are heavy feeders. Plant 5-6 seeds per 4 inches apart and 1 inch deep. Keep the soil moist, but not soggy. In about 10-12 days the seeds will sprout. It’s best to start your seeds indoors to give them a head start. To grow your squash indoors, you need to start about 6 weeks before the last frost. Plant in a good soil in a sunny window or a greenhouse. Then transplant to the garden after all frost is past.

Butternut‘s take up a huge space in your garden. They send out vines up to 15 feet long. You know your squash is ready when the skin turns hard and it’s hard to pierce with your nail.

The butternut squash is a fruit and a member of the pumkin family. The origins of the butternut squash and it’s uses are different from the gourds. It has a nutty flavor and is mild sweet taste. It has a tan- yellow skin and orange fleshy pulp with seeds in the bottom. When it’s ripe, it turns almost a deep orange and becomes sweeter and richer.
If you can’t grow butternut squash in your back yard, buy ones that have a long neck as it contains more meat and less cavities and seeds. I pick my butternut squash in late August early September and store them in the cellar for months.

I use my butternut’s in soups, stews, casseroles and any kind of comfort food in the colder months.
One of the most common ways to prepare butternut squash is roasting. Once you roast it, you can eat it in a variety of ways. I cut up several squash and toss them in a bowl with chunks of onion, salt, pepper and olive oil. I take tons of fresh sage and toss it on top. I roast it in a 450 degree oven for 30 minutes on a lined baking sheet with parchment paper. Halfway through, I sprinkle cayenne pepper and cinnamon.

This fragrant, soft and creamy dish makes a great side for almost any roasted or grilled meats!




Did you know that butternut squash....

✔️ Can be used in both sweet and savory dishes
✔ Is a fruit used as a vegetable.
✔️ If steamed you get the maximum nutrients
✔️Low in calories
✔️ Has a ton of vitamin A
✔️ Is a natural antioxidant and great for skin health and eyesight.
✔️ Good source of fiber, vitamin C, magnesium and potassium.





Comments

Post a Comment

Popular posts from this blog

To beet or not to beet?

Image
Yes, beets grow in dirt and I assume that’s why they might taste of it. Even after you wash them. I can describe beets as being earthy. When I pull them from the soil, they give off a smell like freshly plowed earth or a field after a summer rainstorm. The taste of beets actually depends on how you prepare them. Unlike other root vegetables, beets can be eaten raw! Beets are a superfood! They are a great source of potassium,magnesium, iron and vitamin B6. They also contain a special pigment, betacyanin, that helps promote detoxification of the liver. There are two types of beets my dad and I grow. Golden and red. I love both because they have different nutrients. I usually mix both colors together and roast them because they look so pretty on a serving dish. This is another quick and easy way to serve beets. I like to make beet hummus, and add to my charcuterie board when I’m entertaining guests. Ingredients Ingredients 2 medium beets steamed 2 garlic cloves 1 cup cooked chickpeas 1 Tb...
Read more

LEMON CURD CUPS 🍋

Image
  Easy vegan lemon curd cups are the treat for you if you are a lemon lover! This vegan lemon curd cups have only 7 ingredients and takes 10 minutes to make! Just pour this deliciousness on to a no bake raw crust made out of a mixture of walnuts, almonds, shredded coconut, dates and maple syrup. I topped it off with a silky merengue made out of aquafaba. These are served in little fancy desert glasses..... Oh la la! Ingredients: For the raw crust: 1 cup almonds 1 cup walnuts 1/2 cup shredded unsweetened coconut 5 dates 1/4 cup maple syrup Directions: In a food processor, add 1 cup of almonds and 1 cup of walnuts. Pulse a few times to break down the nuts. Add shredded coconut, 5 dates and maple syrup. Blend until you have a sticky consistency and the dough sticks together when squeezed between your fingers. Press mixture in 12 - 5.3 oz mini glass dessert bowls. Set aside. Ingredients: For the lemon curd: 1/2 cup freshly squeezed lemon juice 3/4 cup sugar 1/3 cup cornstarch or arr...
Read more