Need some answers to Butternut Squash Questions
9 years ago
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butternut squash question
Comments (8)The curing that farmerdilla mentioned is important for storage. After your butternuts have reached their final size (it may vary between squash) they will usually turn a golden amber-brown. At that time or within weeks but before disease kills the vines you should cut the sqash leaving a few inches of stem on each squash. In dry weather you can usually leave them in the garden to completely dry the stem before bringing the squash in. In damp weather or if hard frost is forecast bring them to a spot you can cover them but uncover and spread them to allow the stems to continue drying. The flavor difference between a mature butternut and immature one is much like the difference between a zucchini and a sweet potato. I've grown many different winter squash and these are still my favorites. Enjoy your harvest but don't rush it....See MoreButternut, Butternuts, Butternut Squash
Comments (33)Lots of us tried this a few years back - and it was really good. it was those darn cookies that created a stir - where to get them - lol. Butternut Squash Lasagna Recipe courtesy Giada De Laurentiis Posted by LoriJean Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 8 to 10 servings User Rating: Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets. 1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth....See MoreCouple questions about baking butternut squash for freezing
Comments (4)Same here - no strings. But then I don't bake mine cut-side down either so all the juice remains in the squash. Nor do I fully cook it. I only want it cooked enough to scrape out of the shell to bag for the freezer. I tried the only stab a few holes approach once. It exploded and made one hell of a mess. Dave...See Moreplanted supposedly butternut squash seed some green an cream striped
Comments (2)Now some of the squash is prominently striped light tan with DARK GREEN stripes. I think they cross pollinated with the couple of TABLE QUEEN acorn squash in same "bin" Yey are growing vertically in the crowded 4 ft diameter wire raised bed bins. I need to support them. as they are some shaped like gourds. Some in other RB Bins are regular light green with no Prominent dark dark green stripe The stalk is very dark green. Yeah I know I started the seeds too early some are close to 10 12 inches gourd shaped long. Im thinking of cutting out 24 inch squares of tulle and tying that to the wire circle around them. Making like a cradle for them. Like a stork carrying a baby in a square of diaper fabric. Wish I had a bunch of onion mesh bags, Unfort gave away many many pantyhose and stockings. Dang it wish I saved them for growing squash vertically thanks all...See More- 9 years ago
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