I’m not a pumpkin kind of gal. I’d like to be, and heaven knows I’ve tried pumpkin in various forms plenty of times. But pumpkin just doesn’t do it for me, unless I’m sticking a sharp knife into it to carve a spooky face.
Pumpkin’s fall friend butternut squash, on the other hand, is something I can really get behind. Butternut squash in soups, baked pasta dishes, pizzas, risottos, and salads – or even just roasted with a bit of salt – is positively divine.
Yes; I called butternut squash divine. No; I’m not exaggerating.
Compared to other kinds of squash, the creamy skinned butternut squash is a much more manageable size, making it both easier to peel and chop and unlikely to leave you with a ridiculous amount of leftover squash. And, for the occasionally lazy among us, you’ll be delighted to know that Costco sells skinned, cubed butternut squash for the next few months.