This year's crop of Butternut squash has been very successful. There are still over 40 of them to pick.
I am currently making lots of things with them in.
Roasting brings out the best flavour. Soup can be made from lightly roasted butternut but on this occasion I boiled it.
Finely chop then sauté 1 large onion, in a little oil, over a low heat..
Add 1 knob of finely chopped or grated root ginger.
Add 2 tsps of ground tumeric and 2 tsps of ground cumin.
Add 1/2 tsp of garlic flakes .
Now add 2 kgs of peeled chopped butternut squash, and just cover with vegetable stock or hot water.
Boil till butternut is soft. Cool slightly and blitz with a blender stick. Reheat. Serve in heated bowls with sour cream, parsley and a crusty roll.( add cracked pepper & salt if liked )
Very tasty. Adjust herbs and spices & seasoning to your liking.
Yesterday was a beautiful clear day so I walked up and over the Quarry park track, puffing ever so slightly on the steep part. I had photo opportunity stops as well. ( I should make time to do it every day , but usually take a quicker option. )
In the butterfly garden Colette dahlias were attracting lots of Monarchs.
I waited till this one opened it's wings. Note the round tag on it's right wing.
The Mt in the distance with one of our kiwifruit blocks directly below.( mid left )
This is the sensory garden designed for wheel chair access and has plants at hand level for blind folk to smell and touch.
At one point in the Quarry is a clear view down through the trees to our house. Notice the red leaves on the Viburnum tree behind it. ( all the kiwifruit blocks are obscured from this angle . )
On Saturday we spent time spreading 1 year old pea straw over the house vege garden,
to break down more and suppress the weeds, over Winter.
I hope you have a productive week everyone.