I hit a deer last night. Actually, the thing ran into me while I was going 70 mph. I’m ok, just a couple light scratches on my arms/fingers. D”s car is a mess.
According to what the police said it went like this: The deer nicked the driver’s side headlight knocking it out, it spun around and slammed into the car above the tire and door, its head whacked the window caving it in and throwing glass all over me, it continued its trip down the side of the car and smashed in the gas cap area. The people who witnessed it said the person behind me hit it too.
The days are getting shorter. In Iowa, the leaves are starting to change and the cool, sweet scent of fall permeates the crisp air. Of course this is after the grey days and cold rain that are happening right now. The smaller farmer’s markets are winding down and the larger markets are preparing to move into their “winter market” homes.
Iowa Fall Produce
- Apple
- Onions
- Pumpkins
- Radishes
- Squash – spaghetti, acorn, butternut
- Sweet potatoes
- Turnips
- Tomatoes
- Zucchini
My favorite fall treat is acorn squash. It brings back memories of my dad bringing some back from a local market. The way I fix it now is the way he fixed it – cut in half with butter and brown sugar… yum! I have yet to get my acorn squash this season because I set out to try some new-to-me foods. Honestly, I don’t think that I’ve ever eaten butternut squash. At least not that I can remember, so that was my experiment this week. For you today I have not one, not two, but three ways to use up butternut squash!
The “appetizer” today is…
Roasted Butternut Squash Seeds
- Cut open the squash. Scoop out the seed mess.
- If you’re not ready to roast, you can put them in a container for later use.
- If you’re ready to roast, place the seeds in a colander. Spray some water on them and slosh around.
- Pick out all the stringies you can and discard/compost.
- Let the seeds dry for about 30 minutes.
- Place the seeds in a baking pan.
- Let them dry some more.
- Preheat your oven to 275 degrees F.
- Pick a seasoning! (However I did not need as much as their recipe calls for, so I made minor adjustments.) I did basic butter and my favorite salt! (I put them in a bowl for this part.) Lightly baste the seeds.
- Bake at 275 degrees F for 10-30 minutes, checking every 5 or so.
- Scrumptious! They taste just like pumpkin seeds.
For the “main dish”, you are having…
