SAVORY BUTTERNUT SQUASH Butternut is a staple in my home. We eat it often in the fall and winter months,but I make a savory variety which we enjoy more than the usual sugary way of preparing it. When choosing a butternut squash to prepare, look for the one with the longest neck. That is where the best flesh is. The bulbous part is hollow and full of seeds. Like most things, they are available year round now, but I remember well buying a bushel of them from the farmers in the fall and storing them, wrapped in newspaper, in the cool basement where they kept well over the winter. Ordinarily they are simply prepared by slicing and peeling circles from the neck and adding butter and sugar before baking in a covered casserole at 350 for an hour. Some use brown sugar and some even use maple syrup. This tastes like dessert to me and I make a more savory version in the following recipe. Begin by slicing the neck of the squash into rounds about 1 inch thick. Then peel them. This is much easier than trying to peel a thick skinned squash whole. Slices must be thick to hold their shape and texture through the baking process. Layer the rounds in a covered casserole dish with thick slices of onions, finely minced garlic, and diced thick bacon. drizzle dark molasses over all and dot with butter. Cover and bake at 350 for an hour or until the rounds are just soft but not mushy. Excellent served with any pork entree for a hearty cool weather dinner.