Happy Thanksgiving! Tomorrow marks the unofficial end of the fall season and the kickoff to Christmas. As per my usual style, I find myself once again treating food as a drawing subject as opposed to a meal.
Unlike the egg and ice cream drawings I shared this summer, today’s artwork is of the healthier variety: butternut squash. After having grown this vegetable in my garden this year, I was inspired to represent it in colored pencil.
The subtle but vastly different colors of the squash made it simultaneously a challenge and a delight to render, resulting in a simple but happy fall piece.
P.S. You may remember my most recent Thanksgiving recipe posts (home made applesauce and pumpkin roll), but be sure to also check out my butternut squash recipe from earlier this season. Made in the slow cooker, this simply-made vegetable is a Thanksgiving staple.
To me, butternut squash is everything you could ever want in a vegetable. It’s versatile, beautifully colored and rich, making it the perfect ingredient for fall and winter cooking.
While using it as the main component of a soup or casserole is a fan-favorite idea, there is nothing quite like a simple recipe, allowing you to truly enjoy the flavor of the squash.
Having grown butternut squash in our garden this year, I was really looking forward to enjoying the rich and satisfying taste of the squash without loading it up with cream, butter or cheese.
That being said, one of the easiest ways to cook butternut squash is in the slow cooker. check out the easy technique below:
- Peel your squash and cut it into cubes.
- Place the cubes in your slow cooker.
- Mix in 1 tablespoon of olive oil.
- Add kosher salt and ground pepper to taste.
- Cook on high for two hours or low for four hours.