butternut nut 2

We’ve been chided for posting after the fact:  Presenting grow tips and recipes for certain vegetables after they have already been harvested, but not when those very veggies should be going into the ground. True, true. So below, we offer a forward-thinking re-post for those interested in actually having their own butternut crop to choose from when winter rolls ’round. Because as the re-post below reminds, now is the time to get your butternut seeds - and all your other winter squash seeds – in the ground here in the Sacramento region. So read on, find a bare patch of soil, and seed on….

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The cool of autumn leads to the cold of winter, which leads to the hot soups, breads, and salads from the fall harvest. One of those favorite soups from chef Rachel is a butternut soup: sweet, hearty, and well-paired with a homemade whole-wheat bread. Another is a butternut cube-topped salad, also paired well with that same bread.

The butternut gets its start in early-June as a seed stuck in the warm soil left bare from the just-removed fava bean crop. Butternuts need a lot of room to roam, as much as pumpkins- they seem almost to be seeking an escape from the garden altogether. Planted in groups of three in low hills with plenty of compost, the plants need little else but consistent water. This year, we’ve selected the heirloom, Butternut Rogosa Violina Gioia (a ribbed variety of exceptional flavor) to fill the front yard bed newly created this spring break. I simply pulled back the straw mulch and planted three seeds per hill. Nine hills – if they all germinate – would give us 27 plants. At 6+ per plant, we’re looking at plenty of butternut for ourselves, the Garden Bounty, and folks interested in buying a few to re-coop seed costs.

3-4 months after planting, as the first frosts settle in, the vines will die back to reveal the creamy-tan pear-shapes the size of footballs; expect a half-dozen per vine. If you are growing other winter squash, that number will be plenty. The squash can be stored in the cold of the garage for months. I’ve had them keep till March, which gives you plenty of time to do something with them. Winter squash aren’t like summer squash where you have 2.4 million pounds of them at once, and you have to do something with them… like give them to passing motorists at stoplights or let them grow big enough to target shoot. Their storability is what keeps me heading back to butternuts and other winter squash. They don’t hog room in the fridge, just a little out-of-the-way space in the garage. When you need a hearty meal in the dead-cold of winter, the unassuming butternut is there for you.

The best way to get into the butternut is to cut off the ends to create a flat surface for easier handling, otherwise they tend to roll awkwardly off the counter. Once the butternut can stand on its own, you can peel it with a standard-issue potato peeler. Then slice in half lengthwise to allow easier scooping out of the seeds, which are also edible if roasted like pumpkin seeds. Once the gloop of seeds has been removed, you face a great deal of vibrant orange “meat” to cut into cubes. At that point, the recipe is your guide in terms of cooking methods.

Be clear: I was one of those reluctant winter squash eaters when I met Rachel; the two recipes below have me hooked and looking forward to more butternut iterations on my dinner plate or bowl.

Fall Butternut Squash Soup

Dorina Gilmore in her blog: health-full  has given us “my” wonderful butternut soup recipe.  My advice is to make it exactly as she writes it.  We’ve made it a few times and love it.  The one time I strayed from the recipe a bit was the only time I was a little so-so about this recipe.  It’s copied for you below – but all credit goes to Dorina.

Ingredients:

• 1 medium onion, chopped
• 2 tablespoons olive oil or organic butter
• 2 medium butternut squash, peeled & cubed (or Trader Joe’s does it for you if you don’t have time – check out the fresh stuff in the refrigerated section!)
• 2 tart granny smith apples, grated
• 1 cup celery, chopped
• 3/4 cup white wine (sherry or chardonnay)
• 2 large boxes (organic) chicken broth (about 50 oz.)
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon parsley, for garnish
• 1/4 cup cream, for garnish

Directions: 1. Add olive oil or melt butter in large pot. Add butternut squash. Saute in pot for 15-20 min. until soft. 2. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft. 3. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min. 4. Puree soup using immersion blender or food processor.

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

Spiced Butternut Lentil and Goat Cheese Salad From Bon Appetit

I’ve just used normal old lentils and paprika, and we haven’t used the mint. And we’ve used the spicy salad mix from our garden. It’s subtle but lovely, and wonderful with red wine and a nice loaf of bread. If anything, use a little extra cumin, paprika, olive oil and vinegar.

Ingredients:

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded butternut squash or sugar pumpkin
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon sea salt
• 8 cups baby arugula
• 1/2 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves (optional)
• 1 tablespoon red wine vinegar

Directions:

1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.