Butternut squash and parmesan soup Serves 4 Ingredients 800ml good vegetable stock 50g butter 1 onion, peeled and chopped 1kg butternut squash, peeled, deseeded and cubed (reserve 20g for the garnish) 100g parmesan cheese, plus its outside rind, chopped salt and freshly ground black pepper For the garnish 20g butternut squash seeds, taken from the squash 2 tablespoons vegetable oil, or enough to cover the seeds 100g fresh cep or porcini mushrooms, cut into bite-sized pieces bunch of chives, chopped 1 tablespoon unsalted butter 20g Parmesan cheese, cut into 5mm dice Method First, make the soup.
When it's soft, add the diced butternut squash and sweat over a medium heat for 2 minutes.
To make the garnish, toast the butternut squash seeds in a dry frying pan over a low heat until fragrant, then cover with the vegetable oil and simmer gently for five minutes.
We work directly with loggers and foresters in order to get them to stop cutting the remaining healthy butternut trees.
Pope said dead butternut trees can stand for four to five years and fatten trees are salvageable two to three years after.
Historically there hasn't been a tot of butternut lumber or veneer available.
We like to call butternut 'perfectly imperfect" he added.
Jim Dumas, owner of Certainty Wood in East Aurora, NY, stocks butternut veneer.
Ladle soup into bowls and top with butternut
croutons and dollop of sour cream if desired.
As the Center's director, I try to help people solve their nature problems, and I knew we had some large butternuts up near our north property line.
At least two-thirds of Wisconsin's butternuts have visible cankers, and death awaits them.
Butternuts are scattered all over their range, which takes in a huge swath of the continent, from New England southward to northern Alabama and westward into Iowa.
Like walnuts, butternuts love sunlight and usually die if shaded by faster-growing trees.