We’re still lucky enough to be enjoying some of our winter squash! Butternut squash, in fact.
We planted about 20 plants last spring, and have been enjoying the squash in many different recipes. Sliced and fried with garlic in olive oil. Sliced and fried with sage. Cooked into a soup. In a risotto. All delicious!
We’ve also given loads away to friends, one of the great pleasures in gardening.
Although squash are grown here, the locals tend to prefer courgettes (aka zucchini) and pumpkin to some of the more esoteric varieties! We grow loads of summer and winter squash – butternut, pumpkin, hubbard, potimarron, acorn, crookneck, delicata. Some we grow every year, some we only grow occasionally (how many pumpkins can 2 people eat, anyway?!)
We particularly like the butternuts because they are so versatile. And they’re a good size for the two of us. Even The Nephew enjoyed my butternut with chopped sage, which came as a real surprise!
In the dark depths of winter, when you’d give almost anything for a nice, home grown tomato, the winter squash sustain you. And they provide badly-needed nutrition to two people who can’t stand to buy store veggies!