THWARTING THE CRITTERS

Have you ever had this happen to you? I might have but a stop to it if I hadn't been away for several weeks. When I came home from vacation one year I found something had been having a fine old feast on my butternut squash. Just look at those teeth marks.

This year I decided to make their job a little more difficult and it paid off. I have quite a nice crop.

Early on in the season, just as the fruit were starting to develop, I covered them with the mesh bags I have been saving all year. They came from onions, grapefruit and even the green expandable bags with which they protect wine bottles. I left on vacation feeling comfortable that they were safe. I just wish we had had a little rain in our 5 week absence. However, most of them are just perfect for 2 people. Butternut squash risotto is the favorite but roasted is also a favorite. Halved, drizzled with  olive oil, sprinkled with salt, pepper and dried oregano and roasted in the oven until tender. Then, as a main course, topped with sautéed red onion, yellow bell pepper, left over barbecued corn and topped with parmesan cheese.

You can eat every scrap-even the skin. With a side salad it makes a great vegetarian meal.