This year lane wants you to know she has an abundance of butternut squash, one of her favorite things. She planted two hills of butternut and off of those two hills there are probably anywhere from twenty five to fifty squash. The plants are too dense to count them accurately yet. Lane has found several recipes to use butternut squash in including lasagna, soups, salads and just baked in the oven with spices served with chicken or rice, for example. Here is a recipe lane thinks is really interesting she hasn’t had a chance to try yet but you might find equally interesting. the squash are in between the corn and mole plant.

one medium onion chopped, 3 tbsp butter, 2 top red curry powder, 2 tsp grated fresh ginger, 1/2 tsp salt, 14 oz can chicken broth, 1 1/4 cup water, 1 1/2 lb butternut squash, peeled, seeded and cut in one inch cubes, 14 oz can unsweetened coconut milk, 1/2 cup half and half, 1/3 cup chopped cilantro.

cook onion in butter until tender and clear, stir in curry powder, ginger, salt and cook briefly.

stir in chicken broth and water and bring to a boil. add squash and return to a boil. reduce heat and simmer covered for forty minutes or squash tender. cool slightly and blend. stir in coconut milk, half and half and cilantro. bring back to just below boil. serve.