Autumn. A bit of chill in the air. Sky that seems even more blue. Leaves vibrant in yellows, oranges, reds and purples. Quiet afternoons strolling through fallen leaves; kicking them in the air, breathing in their aroma as they crush. Apple cider, sweaters, the smell of the burned place on the lid of a jack-o-lantern. Fall is the reward for surviving summer’s heat; a time to make memories to keep you warm in the cold of winter.
Butternut squash grow and become fat during the summer, turning a lovely tawny gold by first frost. Being so-called winter squash, they ripen in the fall and will keep in a cool dark place for up to six months. Their orange flesh is sweet and the perfect foil for savory fall soups and pastas. I grow butternut plants in my perennial bed; their vines traveling through and around the flax, chocolate flowers and iris. When the garden frosts off, I’m left with a sort of treasure hunt to find the squash. This year, I found nearly twenty!
Aren’t they pretty?
These will keep me in squash for the winter, even after sharing with friends! The first recipe that comes to mind after squash harvest, and deserving of a reposting, is Pasta with Butternut Squash, Brown Butter and Rosemary. I love the sweetness of the roasted squash combined with nutty brown butter, the piney tang of rosemary and pine nuts, and topped with salty parmesan. Oh. Fall flavor in a bowl. Yummy! I made it last week, using rotini instead of the torn lasagne. I think I like the rotini better–the butternut gets caught in the little twisty turns of the pasta for more yum per bite.
Celebrate fall by going leaf-scrunching wearing your favorite sweater and come home to a yummy butternut squash pasta…..and maybe a lovely chardonnay!