Where to store the squash . . .

Some squash has been cooked and made into pie.
Some frozen.
But how to store the rest?

We do not have a cellar and an in ground storage option would be a challenge because of a high water table. After reading several books and entries on the web, we have built a wooden box of rough sawn lumber and put it in a corner against the north wall of the house inside the greenhouse. Under the box the floor is dirt with a layer of loose bricks. There is a 'padding' of saltmarsh hay under the box and on two sides of the box. The squash are in the bottom of the box with cardboard covering them. The rest of the box has been filled with the hay with a remote reading thermometer sensor in the chamber with the squash.

So far so good!

What to do with all that squash . . .

Butternut Squash and Fresh Ginger Soup sounded good!

The butternut squash and the onions did very well here this year at the Annisquam Herb Farm. And . . . I would like to start using more fresh ginger root. The combination of the high fiber squash and the therapeutic effects of ginger on the digestive track would be good at this change of seasons.

Here is some information at Whole Foods on ginger and its properties. And information on preparing and using fresh ginger

And the recipe I started with:

In a large sauce pan saute
• 1 yellow onion, chopped, in
• 1 Tbsp butter until soft and transparent
Add
• 1 butternut squash, peeled, seeds removed and chopped in medium sized pieces
with
• 3 cups chicken broth
Bring to boil, then simmer until squash has softened. Puree and add
• 2 tablespoons of chopped fresh ginger, or more to taste
• a splash of white wine
• salt and pepper

Serves 4 - 6