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| One of the sweetest vegetables of all, butternut squash's velvety, orange flesh tastes great when roasted and dressed with little more than a bit of salt, pepper, and olive oil or butter. Pureed, it makes wonderfully creamy soup or can be used as a filling for stuffed pastas. Cut into chunks and baked or braised, it adds a note of sweetness to all kinds of main and side dishes. The round part at the bottom of the butternut squash is hollow and full of seeds, so look for one that's top-heavy and free of blemishes. |
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| Recipes to try: |
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Butternut Squash and Apple Soup |
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Marinated Butternut Squash: Scapece Di Zucca |
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Spiced Butternut Squash Stew with Couscous |
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Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate |
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Lasagna of Roasted Butternut Squash |
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