Why are my Butternut squash so slow?
catherinet
4 years ago
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lilyd74 (5b sw MI)
4 years agocatherinet
4 years agoRelated Discussions
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Comments (4)I live in your area, Brizzie, and I can tell you that by and large, Heathen is correct. But once your sage gets going, it can take quite a bit of water and humidity (it has to, here in the subtropics!) - just make sure you give it excellent drainage - it absolutely will not tolerate constantly wet feet. I suggest you build up a mound, and plant it on top of the hill to accommodate those torrential summer downfalls. Don't allow the soil to dry out completely, but make sure it's not soggy. Certainly, it will do better in poorer soil, so don't feed it for at least another year. If you have other Mediterranean herbs like thyme, rosemary, santolina, lavender, treat them in the same way. These are all fairly slow to take off, especially in their first year. Also make sure not to crowd them up too much. In our humidity, they need a bit of air circulation. If your plant is still very small, you might need to protect it from the fierceness of our summer sun a little. Just in its first year, until it toughens up a bit. Once it's up and running and past the infancy stage, it'll take the hottest afternoon sun we can give 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 Morespartanapples
4 years agocatherinet
4 years agoMokinu
4 years agolast modified: 4 years agocatherinet
4 years agospringtogarden
4 years agoMokinu
4 years agolast modified: 4 years agocatherinet
4 years agoMokinu
4 years agolast modified: 4 years agospringtogarden
4 years ago
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