Thinking of putting up more food? Don’t forget the vegetables that store very well with no fuss. Butternut squash and sweet potatoes are on the top of the list. We grow them and usually have 30-40 butternuts that we store and eat over the winter months. They keep amazingly well in a cool basement. And don’t forget that butternut squash make excellent “pumpkin” pies.
An easy way to prepare butternut is to bake it whole in a baking pan in a 350 degree F oven for about an hour or until it is soft–a knife should easily pierce the top end (not the round end with the seed cavity). Remove from the oven and cut in half. Scoop out the seeds with a spoon and discard. Cut into serving sizes leaving the skin. Top each serving with 1 tsp of ghee or butter. Season with dried onion powder, salt, and other herb seasoning of your choice if desired. Eat out of the skin (discarding the skin) while still warm.
