I love butternut squash. Roast and eat with butter. Chop, boil, drain, eat with butter. Mash and eat with butter. Yum. (I may kinda have a thing for butter too…) This fall I came across several sales for organic butternut squash, so I loaded up. If you have a root cellar, squash will store for up to six months. Not so much on my dining room table. I noticed one was starting to get soft, and although I could eat it for every meal, the hubby prefers it spread out. So I spent my Saturday canning butternut squash. Get the easy recipe here!
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