Penny and the girl with the final harvest of last year
This gorgeous and gigantic thing is the last of my butternut squash…from 2008!
Obviously, something that grew this large, tasted this good and (most importantly) stored for as long as this one did needs to be saved in perpetuity. Butternuts (cucurbita moschata) don’t easily cross with the four other types of typical garden squash, as most of its relatives are rare. Personally, butternuts are the one squash I reliably seed-save because I don’t grow varieties that could cross it, nor do any of my neighbors. So, these seeds are washed and are drying for next year’s garden.
Butternuts have the distinction of being the one unadulterated squash (read: not covered in brown sugar) that my picky husband will eat. Me, I love them all, and now that fall is upon us, my desire to eat squash has returned with the turning leaves and the cooler temperatures. By far my favorite butternut squash dish is hand-made squash-filled ravioli with a shallot/sage/browned butter sauce (eat, die happy!) but my weeknights are usually harried, with no time to craft a stuffed pasta. ‘Sokay. Shortcuts can be taken. Oven-roasted squash chunks can be made while the store-bought pasta boils and the shallots caramelize in their own pan of butter. Sizzle the sage in the shallot butter, drain the pasta, toss all in a big pasta bowl, testing for salt…and voila, a quicker, near-enough dish for a Wednesday night.
Whoops: Steam on the lens. Take my word, it was tasty. I used broken-up lasagna noodles.