Tuesday, October 21, 2008
I harvested my butternut squash a few days ago. It was a good harvest, although I think I've never had a bad harvest of butternut squash. I've moved them all to shelves in the garage where they will stay until sometime in January or February, at which time I'll cook them all up and store them in the freezer.
Butternut is far better if not eaten as soon as it's picked. If it's allowed to site a while in a nice cool dark place, it'll ripen further and get much sweeter. Once it gets to that stage, I cook it and save the flesh in the freezer. I've found it easier to cook it with the skin on and then just scoop out the soft flesh. Sometimes I save the seeds before cooking the squash and roast them with butter and salt. I prefer them over pumpkin seeds since they are smaller and more tender.
The cooked butternut stores well in the freezer. I'm currently trying to use up last year's crop so I have room for this year's. It's very nice as a side heated up in the microwave with a bit of butter, and makes a fantastic "pumpkin" pie.