We are thankful for the end of the really hot weather.
It seems that we are getting a taste of the coming autumn. On days like this Farmer Reuben takes some time to pay bills and prepare tax information for the accountant, you know, the business stuff.
This week we are sending you Butternut Squash. Here is some info to get you going.
General Info With a yellowish tan skin and deep orange flesh, the butternut squash tastes pumpkin like but with a richer and sweeter flavor. Like other orange foods, butternut squash contains vitamins A, E, and C. Compared to other squashes, the seed cavity is smaller so there is a lot more squash in a butternut squash.
Serving Suggestions Butternut squash can be roasted, boiled, or baked. Most often the squash is cut in half lengthwise, seeds scooped out and then the squash roasted cut side down until tender. You can also cook butternut and other squashes and pumpkins in the crockpot. Wash off the whole uncut butternut squash and place in the crockpot on low for about 5-8 hours depending on size of squash. Squash is cooked when a knife easily pierces all the way through. Then simply let squash cool and remove the seeds and skin.
Storage Butternut squash can be kept in a cool, dry place.
