I like butternut squash, and they're not that easy to find in France, so I thought I'd have a go at growing some this year. I also planted some acorn squash, just to see what they're like.
The trouble with growing your own veg is that if they crop well, you end up with too many. So I have 51 squash of various sizes. Even after giving some away, that's a lot of squash to eat over the next few months. Good job I like them.
They are easy to cook; you just have to heat the thing in whatever way you like, until it becomes soft. Probably my favourite is the simplest: you slice the sqash in half, remove the seeds and cover the exposed flesh with olive oil. Season with salt and pepper, cook in the oven (220 degrees), exposed side up. It will take about an hour for the squash to be ready. Serve as is, with a knob of butter in the seed cavity.
This year has been quite wet, and my tomato plants only yielded a small crop before they rotted. I think the fungus might have infected some of the squash, since the fruits have a stained appearance on the skin in some areas. This hasn't affected the flesh at all, though, and they still taste good. The acorn squash (yellow and green in the pictures) taste very like butternut ones, by the way.