You Butternut squash my vibe! We are so happy that you have joined us for Aspen Moon Farm Fall CSA! Winter squash is one of our favorite Fall vegetables to share with you. The most common way to prepare most types of winter squash is to cut in half and scoop out the seeds, place face down in a baking dish with an inch or 2 of water, cover with foil, and bake at 400 until completely tender with a fork (30-50 minutes depending on size and type). You can add butter or oil and spices or honey or just salt for a great side dish. Butternut squash is super versatille and the puree can be used to make pumpkin pie or pumpkin bread, to make a squashadilla (a vegan quesadilla), or as the base for a nice thick vegetable stew or purreed soup with coconut milk, or add a scoop to your pancake batter. Alternatively, Butternuts can be peeled, chopped and roasted with olive oil on a baking sheet until the edges are golden brown- YUM! You can also freeze the puree to use for soup or pie later. Additonally, if you are into raw foods, raw butternut squash slaw is surprisingly awesome- peel, shred (or chop up with pulses in the food processor), and mix with olive oil, cumin, finely chopped onion, cilantro, salt, and dried cranberries. The above photo is from the Longmont Farmers market last year.
