Butternut Squash: how to roast it, what to do with it
Those of you who follow this blog know that I like to cook seasonally. If you grew tired of my zucchini recipes this summer, or my green tomato recipes last month, you’ll be pleased to see that the seasons are once again changing, and my cooking is heading again in a new direction.
It’s the season for winter or hard squash, and isn’t that the cutest one you’ve ever seen? Unlike summer squash which must be refrigerated and which spoils within a few days to a week, winter squash can sit on the counter and most of them last weeks if not longer. I try to make sure I use them up before they start feeling a bit soft or looking a bit wrinkly. To kick off my squash posts, I thought I’d do a quick post about how I like to cook butternut squash and link to the recipes I’ve already shared with you. Then you can look forward to new recipes using spaghetti squash, butternut squash, sweet sugarloaf squash, and whatever else I end up with from my farm or the market.