Winter Squash

For the best flavor and texture, winter squash should be allowed to ripen fully on the vine. Once the vines begin to die back and the shells are hard, the squash is ready to harvest. A light frost improves the flavor by changing some of the starches to sugars, but it will also shorten the shelf life. It's best to pick most of the crop before the first frost is expected, then allow a few to remain on the vine until after a frost. If your crop isn't quite ripe before frost threatens, you can cover the vines with blankets or a heavy mulch to buy a little more time.
Golden Squash Muffins Ingredients:
2 1/4 cups flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter or margarine, softened
1 large egg
3/4 cup cooked, mashed butternut or buttercup squash
1 tsp. grated orange peel
1 cup milk Heat oven to 400 degrees. Grease muffin tin (regular size dozen) with butter. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender (I use clean hands) or knives until mixture is like fine crumbs. Beat egg in a medium bowl; stir in squash, peel and milk. Add to flour mixture until just blended. Fill muffin cups 3/4 cups full. Bake 20-25 minutes until lightly browned and center is done when tested with a toothpick. Makes 12 muffins. Serve with butter and honey.