A basket full of butternut squash. Some weren’t fully ripe, but the plant was dying back so I decided to cut all the fruits and bring them inside. At least I have a few that will last me a couple months. These keep for a good amount of time and taste excellent roasted with some fresh herbs from the garden.
Winter squash is fairly easy to grow; try to stay on top of any squash bugs by picking off the eggs that are laid out in beautiful patterns on the underside of leaves. I really enjoy less common varieties, but the butternut was most prolific this year. Uchiki Kuri got attacked by bugs and I didn’t ever get a sprout from the Hokkaido Stella Blue seeds that were planted. Zucchini always does well in my area, but its abundance can sometimes be more of a curse than a blessing. 🙂
Peace and love,
Kristan
Suffused Supper 