Again, this recipe has been around so long I’m not sure where it came from.
This hasn’t been the usual blockbuster year for squash – so each butternut is particularly precious. I liked the idea of combing the butternut with citrus in this recipe from Woman’s Day magazine.
I know – two crazy recipes for butternut squash. Well, why not?
This one came from Sunset magazine, the Western equivalent of Southern Living. It’s based on a northern Italian pickling technique called carpione that’s traditionally used to preserve fish but works with any firm-fleshed seasonal vegetable.
They say cool weather is coming. Right? Maybe then we’ll want to try this recipe by Asha Gomez of The Spice Table and Spice Road Chicken as demonstrated at the Peachtree Road Farmers Market.
Adapted from a recipe from Moore Farms and Friends.
Adapted from a recipe in Saveur magazine.
Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.