2015 must have been a good year for butternut squash. I didn’t
plant any this year, but I’ve received several from family and friends. In
addition, a few butternuts have shown up in my weekly veg box. The easiest way
to cook this (or any other) squash is to scrub it, poke it with a fork and
stick it in the slow cooker. After a few hours you pull it out, cut it in half,
remove the seeds and scoop the pulp into a bowl. Add butter, salt and pepper
and you’re in business. Last Sunday my big Crock-pot was busy making pot roast, so I peeled and cubed two raw butternuts to fit my smaller cooker. Afterwards
my hands were raw, red and peeling. I’d completely forgotten that very fresh
squash eats skin. If I’d let them age a few months I would have been fine. I
must remember to use plastic gloves the next time I try this.
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