Friday, September 2, 2011


We harvested the first of our butternut squash. There might be 100 pounds of squash growing on our hillside. We bought a six pack of tiny little plants and stuck them on the hill and left them alone. They just went crazy.

 Our tomatoes have just about run their course, the zucchini is fading out...ENTER the squash brigade.

I just cut one in half, scooped out the seeds, peeled it and cut into wedges. Then I pre-heated the oven to 375~, tossed the wedges in olive oil and salt and pepper. Roasted for about 45 minutes, until the edges were brown and the center was soft.

It was great. It's going to be a tasty fall.

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