Temps were predicted to hit 33 degrees for two nights in a row, meaning that the butternut squashes, which still seemed underripe, had to come indoors. They were marred with scars because I hadn’t thought or known to lift them off the damp cold ground. But in the kitchen, curing, they took on more of a bronzy hue and then, a couple days later, started to rot. So I chopped them each in half, scooped out seeds, sliced off the soft spots. I admired the pale orange flesh and its surprising, clean scent. We had nearly ten pounds. Into the oven the squash-halves went, roasted for an hour, then on to the freezer. If they still have flavor after all of that, we’ll use them in pies and soups this winter. If not, I guess they’ll make great compost.