Country Gardens – July 2019

Preheat oven to 425°F. Coat a 15×10-inch baking pan

with nonstick spray. Place squash in prepared pan.

Drizzle with oil and sprinkle with salt and pepper; toss

to coat.

Roast 15 minutes. Stir squash; roast 5 minutes. Stir in

cheese and thyme. Roast 5 minutes or until tender.

Number of servings: 4

BUTTERNUT

squash

PARMESAN-ROASTED

BUTTERNUT SQUASH

Prep: 20 minutes Roast: 25 minutes at 425° F

Pictured on page 91

PLANT AT A GLANCE

CUCURBITA

Nonstick cooking spray

1½ to 1¾ lbs. butternut,

kabocha, or other

winter squash, peeled,

seeded, and cut into

¾-inch pieces

2 Tbsp. olive oil

½ tsp. kosher salt

1⁄ 8 tsp. black pepper

1⁄ 3 cup grated Parmesan

cheese

¼ tsp. dried thyme,

COMMON NAME: (^) sage, or basil, crushed
Winter squash
BOTANICAL NAME:
Cucurbita species
TO GROW: Winter squash
thrive in a sunny spot, in
fertile, well-drained soil.
Plant the seeds in early
summer, about the time
you’d set out tomato plants
or sow bean seeds in the
ground. The soil should be
warm (about 70 ̊F).
Where summers are
short, start seeds indoors
three weeks before your
last frost date, then
transplant into the garden,
being careful not to disturb
the plants’ roots.
Follow the directions
on seed packets to allow
plenty of space for the
plants to grow. If you don’t
have enough room in the
vegetable garden, sow the
seeds on the edge of your
compost pile. The plants
will thrive in the heap’s
moist, fertile conditions.
To start plants off well,
encourage vigor, and help
prevent pest damage, cover
seedlings with floating row
cover (available at garden
shops). When the plants
start to bloom, remove
the cover to allow bees to
pollinate your crop.
Regular, deep watering
encourages healthy plants
and good fruit set. Water at
ground level to help prevent
foliage diseases.
PESTS AND DISEASES:
Keep an eye out for squash
bugs and their eggs, which
are laid in clusters on the
underside of leaves. Pick off
bugs and their eggs.
Vine borers can be a
problem in midsummer.
Look for sawdustlike
frass (droppings) at the
base of each plant or
watch for wilting vines. In
infected sections, cut a slit
lengthwise along the vine,
kill the larvae with your
knife, and cover the cuts
with soil.
HARVEST: It takes all
summer—three to four
months—to produce mature
winter squash. When the
fruit is ripe, squash skin
hardens. You should not
be able to pierce the skin
with your thumbnail. Cut
the stems about 3 inches
from the fruit and allow
the squash to cure in the
garden for a few days (acorn
squash do not need curing).
Remember, the stem is not
a handle—pick up your
squash carefully.
STORAGE: Store squash in
a cool (50–60 ̊F), dry, well-
ventilated area.

KABOCHA /

JAPANESE

PUMPKIN