1 rutabaga, peeled and cubed into half inch pieces Salt and fresh pepper 3 tablespoons butter or sunflower oil (more for the big honker rutabagas) 1 tablespoon chopped parsley 1 tablespoon thyme 2 tablespoons chopped chives 1-2 garlic cloves, minced about a half cup bread crumbs browned in butter or oil Boil the rutabagas until beginning to soften but not soft, about 20 minutes. Drain and set aside. Melt butter in a large skillet over medium-high heat. When the butter foams, add the rutabaga and stir until brown. Toss with herbs and garlic. Add salt and pepper to taste. Top with bread crumbs. This is a great preparation for turnips too! Peel the squash (optional), cut off the ends and halve. Cut into slices about a third of an inch thick. Heat the oil in a wide skillet and add the squash, frying over medium heat until beginning to brown (7-8 minutes). Turn and cook on the second side until tender. Add salt, pepper, parsley and cumin and toss to coat.