No garden crop soothes the winter-weary soul like the butternut squash. Its deep orange, smooth, sweet and nutty flesh entices as it bakes in the oven, filling the house with its rich aroma. For this hallmark experience of autumn we are indebted to insurance-man-turned-farmer Charles Leggett, who developed the Waltham Butternut variety in Stow, Massachusetts--just down the road from Waltham--during the mid-1940s. In this variety, Leggett combined the dense, easy-to-peel flesh of old "gooseneck" types with the flavor and texture of the best eating squashes. It's also one of the best keepers: if well cured and kept somewhere cool and dry, your Butternuts will store beautifully, keeping their eating quality well into spring.