One of my favorite Fall ingredients is butternut squash. It's incredibly versatile and lends an autumnal, pumpkin-ish flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables can not be enjoyed raw. However, once you know the simple steps to roasting butternut squash you can put it to use in just about anything.
The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out my basic recipe for roasted squash.