This summer, when squash is overtaking your garden, don’t squash the idea of sharing, but also consider using kitchen magic to transform this garden champ into winning pantry offerings for all year long.
Butternut squash might be tan and plain on the outside, a real ho-hum in comparison. But underneath is a brilliant orange flesh surpassing the flavor of all others. Roasted, zoodled or steamed, cook with it and you will fall for butternut squash.
By Laura Woolfrey Macklem:
Out of all the warm weather produce, summer squash seems to either be the most abundant or the most difficult for home cooks to employ. You don’t hear lamentation of tomato...
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,...
