Yes, I finally harvested my butternut squash and have been spending the last few evenings making batches of soup. Pretty easy (or I probably wouldn’t do it): cook onions and garlic in olive oil, add chicken stock (one of those boxes of liquid), Cumen and chunks of squash (to fill the soup pot). Boil for 20 minutes, then use a blender or a food processor to mix to the right consistency. I have been adding to my freezer for those cold winter nights ahead.
A friend also suggested I cook the squash without the seasonings and use it to make bread or other lovely items like I would use the pureed pumpkin. Maybe I’ll do that tonight.
Has anyone ever tried to roast squash seeds like pumpkin seeds? I may have to see if they are good (and won’t make me sick).