Before last year, I thought there was only one kind of squash worth eating: The acorn squash. Preferably poked with a fork, microwaved, cut in half, and sprinkled with butter and brown sugar. But the Simply in Season project forced me to try butternut, pumpkin, and other squash in ways I never anticipated. I now have much respect for the butternut squash. Here are some of the favorite recipes I’ve discovered:
- Baked Squash and Apples
- Butternut Sage Orzo
- Chicken and Chickpea Soup
- Savory Squash Bread Pudding
- Liberian Pumpkin with Cock Sauce
- Butternut Harvest Stew
- Gingery Butternut Squash Soup
- Butternut Bisque
- Winter Squash / Pumpkin Bars
- Pumpkin Sausage Pasta
So what are YOUR favorite squash recipes?
