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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Butternut Squash

vegetable

Growing:

Start seeds indoors a month before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant 3-4 plants in a hill of well-drained soil for good drainage. Squash plants are vines and will sprawl 6-8 feet. Harvest in the fall when skin is tough enough that it can not be pierced with your fingernail.

Selecting & Storing:

Squash should have a consistent color, and be quite firm, with a hard "shell." This is one of the "winter squashes," so named for it's ability to store well for a long time. It will store up to a month in a cool (not cold) dark area such as a basement or will store about 2 weeks in the refrigerator.

Basic Preparation:

Wash the squash. Use a sharp, hefty knife to cut squash in half from stem to end and scoop out seeds. Place cut-side down in a baking dish with an inch of water; cover with foil and bake at 350° for 45 minutes. Flip it over onto a plate and top with a bit of butter and salt and pepper to taste, if desired. Enjoy the "meat" of the squash.

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