Last Saturday, I posted the January tour photos. I took those that morning.
We then enjoyed the day with temperatures getting above freezing and much of the snow melting. However, there was a winter weather advisory posted for our area for that night.
Around 4 pm, this arrived.
It got much worse before it let up.
The state highway department closed the major roads in our area because visibility was near zero as it got dark.
I had the perfect project ready.
Last summer, my candy roaster squash plants were quite productive. After sharing several with friends, I still had a stockpile of them on our coffee table in the family room.
Candy roaster squash stores very well. You can just roast one as you need it, but I decided to try roasting the seeds this year too. So, I wanted to do all of them at once.
Each was cut open, seeds removed, wrapped loosely in foil and roasted for about an hour at 350 degrees.
That was just long enough to soften them so a spoon would easily scoop out the squash.
Into freezer bags to be reheated later with different additions like brown sugar or olive oil with garlic salt.
Then, I roasted the seeds using my roasted pumpkin seed recipe.
I did save some of the seeds for planting in the spring.
The candy roaster squash seeds have a nuttier test.
My wonderful husband approved them for future roastings.
Now, I have space on my coffee table, roasted seeds to snack on and squash in the freezer for suppers.
We spent an hour on Sunday digging out of a 2.5" snowfall that put drifts in the most inconvenient places: the driveway and the patio. At least the wind stopped sometime Saturday night.
This post is property of http://gardenonsherlockstreet.blogspot.com/