The finest-tasting butternut squash is homegrown organically. But you knew that. Buy if you must, but buy whole ones only. Those tasteless pre-skinned and sliced thingies are for those who don’t know how to have fun.
As to preparation, don’t peel them. Cut the ends off, then cut into round sections with a big-ass knife (above). The fat end has seeds, so scoop them out for compost. Lay the other sections wide end down and lop off the hard skin. Chop the remainder into pieces for steaming. When it’s soft, it’s ready. I forget how long that takes.
Like this:
Like Loading...
Related
About lifegrower
Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
