Friday, September 3, 2010

Winter Squash

As the summer ends, the fall harvest begins bringing a variety of winter squash to the market. Here's a picture taken in the early summer of a butternut squash growing at Wise Farms. No doubt this squash has since matured, harvested, and been served with someone's dinner.

Butternut squash, along with other winter squash, are tasty when baked in the oven and seasoned with cinnamon, nutmeg, or brown sugar and a little butter. After cutting the squash in half lengthwise, scoop away the inner seeds (much like scooping away the innermost part of a cantaloupe). Then place in shallow roasting pan, and rub a little olive oil over top of squash. Add enough water to cover bottom of pan, and bake at 350 for 50-60 minutes until tender and lightly browned.

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