Roast butternut squash the way mom used to make.

Growing up, I loved butternut squash. We didn’t, to my recollection, have it often but I thought it was one of the best things ever. Of course, the way mom made it might have a great deal to do with why I loved it so.

I have a bunch of butternut squash from my CSA lying around, and walking home today, I told Bill that I wanted to figure out how to use some of it for dinner tonight. I also mentioned I want to make some more risotto, to use up our arborio rice, but we didn’t want to combine the two. We’ve made a butternut squash risotto recipe (a “challenge” recipe, even) a couple of times, and it’s never quite right. Which is bad enough, but the recipe makes enough for a small army…

He mentioned we could just roast it, and we’re feeling a bit lazy.… Continue reading →

[59] Creamy Butternut Squash

cover of Cook With Jamie

I love butternut squash. I don’t think I had it a lot as a kid, but I definitely had it some. Mostly, my mother would cut one in half and put a little butter and brown sugar in the cavity and bake it until it was soft and delicious. In fact, I don’t think I had it any other way until years after I started making it at home. Of course, over time that sort of preparation makes you wonder if you’re having a veggie or a dessert, so I started looking for other ways to make it. Mostly, I found soups. I like them, but I still wanted something else.

That’s part of what’s been making this challenge so neat; I’m being forced to branch out in two ways.… Continue reading →