Honeynut Squash and friends
An unassuming, tender looking morsel nestled in with a couple of colorful, rough and ready gourds...the honeynut squash. Never tried this one before so gave it a tumble - it's great coming in at just 4" tall from base to stem. It's great as part of a dinner for one...cooks quick because of it's size...tastes great just roasted as she comes or slathered in margarine then sprinkled with cinnamon...also a star as part of my healthy eating plan. Found this at my local corner produce market on 185th and TV Hwy. in Aloha, OR. I might try seed saving with the scooped out center to try growing my own next year. Give it a try, see what you think...
Basic baking instructions - preheat oven to 350 degrees. Split the squash in half lengthwise scoping out the seeds. In a glass baking dish/loaf pan, add 1" of water, place the squash cut side up, cover with foil. Bake for 30 min.+ until the squash is tender. Serve this with fried pork chops seasoned with salt/pepper/garlic powder and a green salad on the side.
When I'm not haunting local produce stands, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .
Or I'm knitting warm winter head gear from upcycled recycled yarns for my other shop - www.etsy.com/shop/topdraweryarns .
My daughter's have an online shop - www.etsy.com/yesdesigns - where they sew and sell cotton pocket knickers for just such occasions.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upycled recycled yarns into cozy eyecatching striped throws and afghans.
