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.

Winter squash, in their various colours, shapes and sizes, are a staple ingredient during the cold months.

The world of winter squash and heirloom pumpkins is vast and wonderful, and holds some of our favourite comfort food recipes. Velvety soups, spiced pies, familiar casseroles, delicate curries and sweet breads are just the beginning.

There’s plenty of room for creativity when working with squash, but it’s helpful to be familiar with the varieties and know the best way to prepare them.

A brand new squash season has kicked off and these beauties are going to be around all winter. In a short blog series I’m going to share a few recipes, dish a tutorial or two, and give lots of tips for cooking and serving winter squash.