Earlier in the week, we told you that we'd picked up a few tips on using exorbitant amounts of squash. Here's another: for an unmistakably autumnal theme, decorate with the early fall squash. And then of course proceed to eat your decor. Read on for more about these particular table decorations...Each and every piece of edible or (once-) living decor on this table was home-grown in Texas, from the pattypans to the butternut squash, acorn squash, and pumpkins. Even the dried hydrangeas came from the garden. And that jar of jardiniere pickles on the far left? Everything in IT was home-grown, too,
The best part about edible decor is, of course, the ability to eat it. The thick-skinned squashes like acorn and butternut last quite a while (pattypan is thinly skinned and much more delicate, so it needs to be eaten sooner). Any that don't get eaten will eventually be thrown into the compost pile.
Here's another nice note about those butternut squash: they were free. The seeds all came from last year's harvest of squash, and now there are pounds upon pounds of produce!
(Images: Amber Byfield for Re-Nest.)