Butternut is the most versatile of the winter squash and so I’m beginning my series with this reliable vegetable.
I really want to label the popular butternut as a ‘gateway gourd’ – but, fun fact, gourds are inedible, grown strictly for decorative purposes – and that is the complete opposite of the butternut.
Instead, this winter squash has a mild, pleasant flavour that lends itself well to both sweet and savoury dishes. I’m in the habit of roasting one every week and using it for soups, pasta and the occasional pie.
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