The butternut squash came out more squashy than usual – much less like the soft, puddingy texture of sweet potato, more watery and stringy like spaghetti squash, a diluted version of the dense butternut from where the seeds originally came. A suggestion from Steve Burnett: cut it into fries, toss the fries liberally in Burnett’s legendary homemade hot sauce and roast for 40 minutes to make spicy squash fries. If you like a skin on your fries, finish them off under the broiler for a few minutes. Hot, spicy and delicious.
Almost 60F by mid-morning with ominously low blanket of cloud that splits into a flotilla of long cotton balls by mid-afternoon. A high of 62F. The fall is slower this year with only vague swathes of red amidst the yellowing landscape.