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Winter Squashes
Appears in
Published 2007
Most winter squashes, such as acorn or butternut, are cooked by cutting them into two or more pieces, pulling out the seeds, adding a little butter to the cavity of each piece, and then baking the pieces in a moderate to hot oven.
Once the pieces are lightly caramelized and are easily penetrated with a knife, you can serve them as they are, or you can scoop out the flesh with a spoon, combine it with butter, cream or coconut milk, and herbs or spices and puree it or leave rough and chunky You can also thin this same puree with milk, broth, or water to convert it to a soup, and then swirl a compound butter—butter flavored with curry is especially good—on top of each serving.