Cape Cod Rock Hopper

A View of Autumn & Autumn Butternut Squash

           So Columbus Day has come and gone. Most of the seasonal places are now closed or are in their last days of operation. And winter/off season hours are definitely in place. My friend and owner of the motel we stay at has finally said his good byes to the last of this guests till next year and is starting to enjoy a life again after being tied to place since Memorial day without much if any of a break. Many of the locals now feel it is safe enough to venture out of their hiding places and that they might make it to the market without getting run over by a half dozen or more tourist, and that's just getting from the front door of the house to the car. Restaurants are calmer and an evening out is not so filled with families that were out in the sun too long and the kids didn't get there needed naps and are now whiny and cranky while your trying to get a bite to eat. And how come they found your favorite place that use to be a place only the locals knew about. You can take a ride down to the harbor and most of the pleasure boats have been pulled out of the water and winterized. The only ones left are the real fisherman who still need to make a living and need to go out every day to put bread on the table. But the view and surroundings are surreal from what had been throughout the summer months, as you can sit and look out across the water at the changing color in the leaves on the other side of the harbor. The sun gets up later, and goes down a lot earlier and winds that blow across the waters are not as warm has they once were, as the air now holds a bite to it that was not there just a holiday ago. While visions of festivals that drew the last of the visitors are now fading quickly from the scenery.
       So what is there that still beckons the call to some to visit the Cape when most have gone. The charm of seaside towns with no hurries about them as you can stroll from shop to shop on a lazy fall afternoon. (And yes; believe it or not more shops are staying open throughout the year). The enjoyment of watching the sun set across autumn skies while walking a lonely boardwalk. Visiting the real local bazaars and craft-shows that build toward Thanksgiving and Christmas. Hearing the crunch of fallen leaves under the feet and the smell of outdoor fires after a fall yard cleanup while sipping Hot chocolate and eating smors . You might think that everyone leaves the Cape the day after Columbus Day and the last one over the bridge (if you can get over it) turns out the light and locks the door till next season. But that is not so. If you have the opportunity for a lazy weekend, or a romantic get away, or just some R&R, don't forget the Cape. Book a Bed & Breakfast, or a centrally located hotel and explore a Cape that you are not used to. Don't expect the flash or the glitz, but enjoy just some real down to earth Cape Codding.
         So until my time comes, someone please keep the lamp in the light house lit so I can always find my way back.

   No special introduction needed on this. It is a wonderful dish for the Fall and Autumn times of the year. You can substitute Acorn or other fall nutty squashes in place of Butternut squash. This is just my rendition of an old standby recipe. Experiment and have fun with it.

        Recipe of the week: Autumn Butternut Squash

•     1-2    each     Butternut squashes (total 3-4 pds)
•     4       Tbsp     Butter
•     1/3    cup       Brown sugar (depending how sweet you like it a little more or a little less)
•     1        tsp        ground nutmeg
•     1        tsp        ground cinnamon
•     1        pinch   sea salt       
•     1        grind    black pepper
•                             mini marshmallows (totally optional)

    Cut butternut squash in half and remove seeds and pulp. place in baking pan face down and put about 1+ inches of water in bottom of pan and cover with foil. Place in 350 degree oven and bake until fully cook or soft to touch or poke (you can also us the knife or for test if it pokes easily its done), normally 45-60 minutes.
Upon removing from oven drain off water and scoop insides of butternut squash out of shell and place into a large bowl (use an oven mitt or heat resistance ). While squash is still hot place butter in first to allow to melt, then brown sugar and mix well then add rest of spice, and mix till smooth consistency, (like good mashed potatoes  no lumps please). Place mixture in a casserole dish or 9 inch pie pan. This can now be either allowed to cool and place in refrigerator for later or even frozen. Before serving heat squash in oven, at last possible minute place mini-marshmallows on top and turn on broiler to brown marshmallows. Serve hot.