Yesterday I roasted 11 or so butternut squash and made 11 pints of puree to freeze.
Some of it will be given as baby food. I made a little batch to give my sister who is due soon and some is for a friend who just had a baby. They may not want it but it seemed only appropriate when surrounded by all that puree to think of baby food and share with those who might appreciate some pre-pureed goodness. Who knows...
The remaining squash will be baked into muffins, breads, and treats. Of course a lot of it will get cooked into delicious soup with cornbread crumbled in it. I could also eat it with a spoon because, as mentioned multiple times, I am slightly addicted to it. I love that you can add onions and garlic to make it savory or add sugar and such to make sweet treats, or leave plain and enjoy.
So as sad as I was to finish up the last of the winter squash, I know I have a healthy stash. It's not enough to last a year, but that's okay. I'm learning that's the whole point of this local eating thing. It will be nice to greet the new squash of next year - like welcoming an old familiar friend home again (except then you quickly gobble him up... so maybe not like that at all?) Still working on my metaphors I suppose.
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