The Macs » Blog

squash farmer

My gardening skills are nothing to brag about.
I have told you before that my father-in-law is the 
only reason my garden is AT ALL successful.
Most of the time I just pray that my garden will survive 
despite my lack of attentiveness to it.
This year I went out to start picking my butternut squash.
My father-in-law told me they were about ready.
 I set Levi up on a blanket next to the garden with some toys.
{Guess who didn’t stay on the blanket and had to have 
dirt pried out from under his fingernails later that day?}
Anyway, I was so surprised to find that I not only had a few to pick, 
but I piled up 35 butternut squash.
I think I can officially call myself a butternut squash farmer.
This was definitely a successful harvest.
Joel will be so proud.
Levi wasn’t so impressed.
  • Anonymous - nice work, jess! wish i could be there to eat some of that!


  • AshleyAnn - I am so envious! Butternut squash soup is my favorite. I tried growing squash and pumpkins this year and not a single one made it…and killed by the squash bug. Nasty little bug.ReplyCancel

  • Lauren - Ha!!! Look at Levi’s poor face in that picture, LOL!!!!ReplyCancel

  • A - I hope Joel let you drive the big JD tractor over to your garden and load up all your squashes!! 😉

    We had awesome luck with our pumpkins this year!!ReplyCancel

  • Stef - yay Jess!! Those look fabulous! I think it will make for some yummy meals for Levi 🙂
    Can’t get over the look on his face in that last picture!!ReplyCancel

  • KK - Awesome! You’ll have to share what you end of doing with all the “fruits of your labor.”ReplyCancel

  • Mindee@ourfrontdoor - Amazing! Good for you. I’m curious though. What does one do with 35 butternut squash?ReplyCancel

  • Anonymous - I am impressed! Makes me want a garden…Seems as if your Levi is all boy! Lots more dirt to come…


  • Anonymous - congratulations on your successful ‘crop’. squash are not that easy to raise…it looks like you have the secret. My mother used to make squash pie…it tasted like pumpkin–one could not tell the difference.
    Levi — is awesome.ReplyCancel

  • Natalie - i’m so jealous! i would love to have that much squash on hand!! 🙂ReplyCancel

  • Anonymous - Soooooo very yummy!

    Butternut Squash Cake
    3/4 cup butter, softened
    1 1/2 cups granulated sugar
    3 eggs
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    2 1/2 cups flour
    3/4 cup buttermilk or milk
    2-3 cups shredded peeled butternut squash
    1/2 cup chopped walnuts
    1/2 cup butter, softened
    1 package (3 oz) cream cheese, softened
    2-3 cups powdered sugar
    2 to 4 tablespoons milk
    1 1/2 vanilla
    1/2 cup chopped walnuts

    1. Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
    2. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
    3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
    4. In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the vanilla. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

    -Jen G.ReplyCancel

  • mary - Do you have any butternut squash (or acorn squash) recipes to share? I have one from our local farm and am looking for a good idea of what to do with it!ReplyCancel

  • The Mershawn's - Ooo…that is exciting! Wish I could buy a couple from you. I’ve got a big squash eater…but Texas to Kansas is a little far to drive for a couple butternut squash;). Oh well. And, Levi, you’re cute no matter what you’re doing!ReplyCancel

  • merlin - I don’t know why, but this photo has me cracking up laughing. I’m sorry Levi.ReplyCancel

  • Nancy - I’ve never heard of squash cake!! Neat, though!
    He looks so cute among the squash!ReplyCancel

  • Erica - levi cracks me up in that picture! and he’s right next to that picture of cora on the sidebar and he looks just like her in the picture!!ReplyCancel

  • Stacey - Hi. I’ve been blog stalking you for a while and I just wanted to let you know how impressed I am with you. You are an amazing woman and have been through so much at such a young age and somehow still remain positive. You have been such an example to me and I just love reading about your precious little Levi. SUCH a cutie! He sounds like a dream baby and you deserve nothing less.
    Thanks for sharing your story and your faith.

  • Katie - That is just too cute, Jess! I’m very impressed with your crops! 😉ReplyCancel

  • Katie - P.S. Jess…what kind of camera do you have?? You can get back to me at or I can check back to this post if you have the time to answer. Thanks!ReplyCancel

  • Christina - That picture of him amongst the squash is tooo funny! It looks like they are climbing up onto him, and he is none too pleased! Cute.
    And about a garden or a green thumb of any kind?
    Our fake plants look dreadful; you don’t want to know what I end up doing to live ones.ReplyCancel

  • The Moffats - can’t wait to see the abundant harvest. can’t wait to squeeze that little boy’s cheeks. can’t wait to come! and my very favorite thing about this post? it’s the tiny john deere football laying on the blanket. hahahaha. 🙂 or maybe it’s levi’s super happy face…it’s a toss up.ReplyCancel

  • Amber - Did you start with seeds or plants that is amazing!I’m jealous…ReplyCancel

  • Alaina - Jess~ Do you have some recipes you might want to share for your butternut squash? I figured with 30+ squash that you are the expert squash maker by now! Someone just gave me one and I’m not sure what to do with it, excpet for the cake recipe post – thanks Anonymous!ReplyCancel

  • Anonymous - I know you asked Jess but here is another recipe that is a family (including kid) favorite in our house.

    Butternut Squash Lasagna
    Recipe courtesy Giada De Laurentiis (changed a bit)
    1 tablespoon olive oil
    1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
    1/2 cup water
    1/4 cup butter
    1/4 cup all-purpose flour
    3 1/2 cups whole milk
    Pinch nutmeg
    3/4 cup (lightly packed) fresh basil leaves
    12 no-boil lasagna noodles
    2 1/2 cups shredded whole-milk mozzarella cheese
    1/3 cup grated Parmesan
    Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Season the squash puree, to taste, with more salt and pepper.
    Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
    Position the rack in the center of the oven and preheat to 375 degrees F.
    Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
    Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving

    Jen G.ReplyCancel

  • Miss G - woohoo! good for you! KellyReplyCancel

  • Alaina - Thanks Jen for the recipes!!ReplyCancel