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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Butternut Squash with Italian Sauce

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Butternut Squash with Italian Sauce

Ingredients:
1 medium butternut squash
1 28-oz. can diced tomatoes
1/4 cup olive oil
1/4 cup minced onion
1 tablespoon chopped garlic
2 teaspoons dried basil
1 tablespoon dried parsley
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Directions:
Prepare butternut squash by slicing lengthwise, scoop pulp, rub insides with a little olive oil and lightly salt. Bake, cut-side down, in rectangle cake pan with 1” water, in 350° oven for about 15 minutes, until squash is soft, but not mushy. Drain the water from the pan and set the squash aside. Follow ingredient list for Italian Sauce. Sauté tomatoes, onion, and garlic for 20 minutes, add herbs, sugar and salt. Let sauce set for 10 minutes to cure the seasons together. Place cooked squash into a baking dish with fitted lid. Spoon the Italian sauce into the butternut squash hollows. You made need to spoon a little squash out to make room for more sauce. Top with Parmesan cheese, cover and bake at 350° until the sauce bubbles. Let set for 5 minutes to cool. Options: substitute spaghetti squash, use mozzarella cheese and sausage for a main course meal.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.