This one is doing weird things from the mutation, but I’ve got some great Spaghetti squashes coming in, and the flowers are pretty as you say. First time actually having anything squash wise actually thrive, so super excited about this one!
Hrmm we don’t have it often, but we usually treat it like spaghetti and have it with some tomatoe based sauce and garlic bread. We cut the squash in half length wise, salt/pepper and a little cayenne and sugar. Put it upside down (skin side up flesh down) on a baking tray and roast for 40 minutes and shred with a fork.
Other than roasted squash done similar to above, no I’ve got nothing else.
I usually just google a recipe and try one from some website I recognize (all recipes) or highly rated ones elsewhere if I want to try something new.
We grow butternut squash. They don’t get big like the grocery store, but they have a ton of flavor.
One of my favorites was a butternut squash based pasta sauce with a few minor tweaks like bacon instead of prosciutto. The rosemary, other herbs, garlic, ricotta, parm, and bacon were just so good on pasta 🤤 tons of flavor!
Gorgeous! The blossoms are pretty and the fruit tasty, any way I’ve had it. Now I want a salad with it!
Thanks!
This one is doing weird things from the mutation, but I’ve got some great Spaghetti squashes coming in, and the flowers are pretty as you say. First time actually having anything squash wise actually thrive, so super excited about this one!
You are welcome and thank you, too! What a beautiful start to my day!
I’ve never had spaghetti squash and was unimpressed with any butternut dishes I’ve had, including the soup. Do you have favorite recipes for either?
ETA: especially thanks for the pictures of the blossoms. Your thoughtful kindness hot me in my feels, in all the best ways.
My pleasure.
Hrmm we don’t have it often, but we usually treat it like spaghetti and have it with some tomatoe based sauce and garlic bread. We cut the squash in half length wise, salt/pepper and a little cayenne and sugar. Put it upside down (skin side up flesh down) on a baking tray and roast for 40 minutes and shred with a fork.
Other than roasted squash done similar to above, no I’ve got nothing else.
I usually just google a recipe and try one from some website I recognize (all recipes) or highly rated ones elsewhere if I want to try something new.
Sometimes, simplicity is best. I’ll try it, thanks!
We grow butternut squash. They don’t get big like the grocery store, but they have a ton of flavor.
One of my favorites was a butternut squash based pasta sauce with a few minor tweaks like bacon instead of prosciutto. The rosemary, other herbs, garlic, ricotta, parm, and bacon were just so good on pasta 🤤 tons of flavor!
That looks and sounds amazing! I’ll try it within the next few weeks, thanks so much.