Despite minimal effort in composting in the side lots and the partial shade, our butternut squash plants did really well and produced at least 4-5 fruit each. Although there were a few mutants, ranging from round shaped to green color ones to midgets, most retained the perfect golden feature. Their big green leaves created a nice background as well. Thankfully, the peacocks didn't discover them until the end of harvest season. Although some were not able to ripen on the vine, many of them survived the various peacock invasions.
Initially, we baked them in brown sugar; they tasted like sweet potatoes and almost as good as dessert. With the sudden weather changes, a bowl of creamed butternut squash soup was just perfect for the cold gloomy weather. Paired with a warm cheddar biscuit, it's quite a hearty meal.
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