Today was squash day. Not only did I harvest the few squash in the garden (it wasn’t a good squash year for us), Lily and I tackled the four sugar pumpkins I bought from the market. Lily was surprisingly enthusiastic about the pumpkin cleaning process, as you can see by her demented smile. She kept saying how much she likes guts. 😉
We baked the sugar pumpkins and will puree the pumpkin meat for pies and muffins.
We also saved the seeds and roasted them with a little olive oil and salt for snacking.
Here are the remaining squash harvested from my garden. I’ve got one fat spaghetti squash, one Waltham butternut, and a few Delicata. It’s probably not bad that we have a small squash crop since I’m the only squash eater in the family. More for me I guess!
Have you started cooking with squash yet this season? What are your favorite ways to cook and eat squash?