Don’t get me wrong, I really do enjoy pumpkin and it’s employed in my kitchen in the fall and winter. But butternut squash is something I use all year because it doesn’t depend on heavy fall spices to lift the flavor. Pumpkin has to be gussied up, while butternut squash naturally can stand alone.

This week, I’m heading to the farmers market for a 50-pound case of butternut squash for $12. I buy in bulk to get a lower price, but since I only have a family of four, I must get creative. Thankfully,...