We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Butternut squash or Acorn Squash, halved lengthwise and a wide shallow groove cut out of the meat, with butter, maple syrup, salt and pepper. Brown sugar would substitute for maple syrup. Good simple Yankee food. I think the Indians ate the same thing - without the butter. I would happily eat all of these.
They are scrumptious....I still have a dozen left from my summer harvest last year. We keep them at room temperature in our stingily heated living room (so I don't forget about them in a guest room), and they are just as delicious now, months later, as when first picked. Also a great thing to grow where I live as they are the only squash in my organic garden that survives the squash borers and the cucumber beetles, and mildew....
Do any of you northern squash experts have advice for an old lady with arthritic hands on how to cut butternut squash in half without the knife slipping? I have a nice 8-inch Wusthoff chef's knife which I use for cutting whole chickens in half and removing the backbone, but butternuts are so darn hard and smooth they tend to slip out from under the blade.
Any suggestions? I love squash and they are sinfully rich and delicious especially now.
You can cut a small flat spot from the rind of the squash with your knife. The squash will then lie flat and not roll when you split it lengthwise. A cleaver works if you are a good shot, that's how we handle the big Hubbards.
If you start the knife into the squash, you can rock it slightly while applying pressure to the back of the knife with the heel of you hand.
Not perfect, but it helps.
BTW, buttercup squash tastes better. Flesh is dryer and a little sweeter, but it does not keep as well in the root cellar. Same deal, cut a small flat into the rind of each half and it lies flat in a baking pan.
Another suggestion for squash is with beans. A vegetarian relative- except for deer and elk- whose seasoning is blander than the English, added squash to some navy beans. It was a very tasty combination.
While Butternuts can be eaten green as summer squash, their relatives, the Trombocino types, are bred specifically to taste good as summer squash. Butternuts, Tahitian Melon Squash and similar types are preferable for winter. The Trombocinos are stringy - almost like spaghetti squash - when ripe, and not very sweet. But they are great as summer squash, sauteed with a little garlic and olive oil.
Try growing them on a trellis or arbor for a striking display. If it's warm enough where you live, alternate with Cucuzzi gourds for an even more interesting display. Neither plant has spines or prickles. Steam slices of the gourds for 2 minutes when the diameter of a quarterm with a touch of butter, or pare with a potato peeler, halve and stuff when larger.