in season: winter squash

There are numerous types of produce that are in season during October, being the reason they call it the "harvest" I suppose. One specific type that is grown locally, and in abundance, are winter squash - butternut, butter cup, turban, pumpkins, and spaghetti to name only a few. They can be roasted, baked, fried, pureed, used in appetizers, as main dishes and in all kinds of desserts. They are also uniquely an American vegetable as they are native to the American continents. So show your patriotism and visit a local farmer to pick up a few. Here's one of my favorite ways to eat butternut squash, in Roasted Garlic and Butternut Squash Soup. Warms the heart and toes.

To bake any winter squash simply cut the squash in half symmetrically, remove seeds and such, drizzle a little olive oil on the flesh and bake, flesh side down, for at least 45 minutes (depending on the size) in a 350 degree oven; or until tender and soft. Remove the flesh from the rind and use however you fancy. The possibilities are endless!



Rosie said...

Hi, just found this wonderful blog from Debs @ Test & Tell. I look forward to reading this blog from now on :)

Maria said...

Great looking soup! Congrats on this opportunity!

Lo said...

So glad I stumbled over here... was just thinking about making some butternut squash soup myself! This is a fine looking recipe.