Koasted tsutternut

Koasted tsutternut

Squash and

Cranberries

Do you know butternut squash?

Technically it’s a winter squash but we begin harvesting it from our Virginia gardens in late July. That’s pretty early for a winter squash Cooked, it tastes a lot like sweet potatoes but is much lower in carbohydrates.

Walthum butternut squash is an easy variety to grow. The plants are prolific and give a hefty yield. My primary reason for growing butternut squash is that it keeps without preserving. Simply harvest the squash and put it in a cool place. Don’t bother to wash it until you’re ready to use it. I keep mine in a basket or card board box in my chilly mud room. Keep an eye out for blemishes which can start to rot. Use those squash up first.

From harvest to spring, I have squash whenever I want it.

1 butternut squash (any

f

size)

Fresh cranberries (washed, drained and stems removed)

Vegetable oil

Dash soy sauce

Position oven rack so squash will roast in center. Preheat oven to 350 degrees. Coat a shallow baking pan with cooking spray. (Pan size is not important but an 11 X 15 X 1 inch jelly roll pan works well.)

Peel squash. Cut in half crosswise. Scoop out the seeds and discard (or save for planting.) Wash well. Drain. Cut into random 3/8 inch cubes. Put into a bowl. Add cranberries to taste (about 1/4 cup for every 2 cups of squash cubes) and a dash of soy sauce. Toss with a little vegetable oil (not olive) - using about 1 tablespoon for every 2 cups of squash cubes.

Spread out mixture in a single layer on prepared pan. Roast in preheated oven 5 minutes. Stir. (A pan cake turner works well.) Continue cooking until tender - about 5 minutes more. Do not over cook.