A bumper crop of butternut squash makes its way to fall tables.
While we lament the end of sweet summer corn, heirloom tomatoes, and juicy peaches, fall brings us squash. Hardy, firm, dense, nutrition packed, deep hued, misshapen, motley squash. Our instagram feeds were full of photos of truckloads and bushelfuls of hardy, glorious butternuts, the most popular and tasty for cooking. Deep orange and dense, butternut squash requires a thorough roasting, boiling or steaming before it can frolic in soups and casseroles and side dishes. We like to roast it with a little maple syrup or sugar until it’s caramelized and tender. With a quick mash, it’s then ready to be used in this creamy soup, and simple gratin. Enjoy.