This year we planted winter squash in our garden. The particular kind of squash we planted was butternut squash. Usually you see butternut squash in the grocery stores when they are yellowish and their skins are hard. To eat them, you peel off the skin, then cut into bite-sized pieces, and cook them. We saved a lot of seeds this summer and they came up, but most of the plants in our garden now are not from those seeds.

Right now, our winter squashes are very small. For a long time we were a little bit worried because there were no squashes growing. Now, however, there are quite a few growing, and our mom thinks they’re really cute. I’m not sure about that, but they do look nice, and since I’ve never had one before, I was interested to see how they taste.

Whenever our sister eats them, she usually just eats them ripe, baked in the oven. However, we were wondering if you could eat them green, which is considered unripe, so I asked Mr. G (what our dad calls google) about it and found out that yes, you can eat green winter squash. There are actually pretty many ways to cook them green, and tonight we tried putting them in a stir fry with zucchini. It was surprisingly good and they had a definite “buttery” texture, hence their name.

If you want to find out more ways to eat green butternut squash, you can click here. We are probably going to try tempura next and include zucchini and carrots along with our green butternut squashes. We really enjoy eating the vegetables from our garden. This summer we’ve dedicated one meal a day to just eating what we get from our garden. That’s a lot of vegetables, because we have a large family, but so far, no one has gone hungry 🙂

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