Results of the Butternut Squash

The farm planted the last 'test" plot of Butternut squash this year. The yields were great, no question about that. This time I did not build a traditional mound to grow the squash, I dug holes. Each 2 ft wide hole had ample horse manure mixed in.......and a "spaghetti" water line (no emitters) to supply water. Three seeds per hole.
 Each "hole" produced 20 fruits on average. had I pollinated the flowers by hand.....I could had doubled the yields. Hopefully next year we will have the bee hives in place.....if not....some back breaking work is ahead.
 Butternut squash is not difficult to grow, but like other squash, the plants are subject to fungus and must be watched carefully during the growing season. They like hot temperatures and require full sun like most vegetables.
 That pesty fungus .......will reside near the stems. One the fruit ready for harvest, your cut the stem from the fruit, and let it remain in the field for a few days to cure. The stem should be tan color, not green, when packing. Green stems is an open invitation for the fungus, and in a matter of a few days....your fruit will rot. The picture about is a wheel barrel full of water with a few table spoons of bleach...this will kill the fungus should you wish not to have it cure in the field. Cure the stem!
 Once harvested, butternut squash and other winter squash keep for long periods of time. In fact, you'll notice that the squash have a sweeter and milder flavor after about two months of storage than they have just after harvesting.
 We used no fertilizers or chemicals.

Here's a GREAT pie butternut squash pie......if you love Pumpkin......you'll love this butternut squash pie.

1 medium butternut squash or 2 small butternut squash
1 (12 ounce) can evaporated milk
3/4 cup sugar
2 eggs
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon apple pie spice
1 9-inch deep dish pie crust

Directions:
1 Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
2 Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
3 Cut the squash in half, and remove the seeds.
4 Scoop out about 2 cups of the pulp and place in your blender or food processor.
5 Add all remaining ingredients and blend until smooth.
6 Pour into prepared pie crust.
7 Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
8 Cool on a wire rack.