It’s possible that it is a bit early for a winter squash post. I usually try to delay them, because I know I’ll be eating squash all winter long. We’re barely into fall and I don’t even want to think about winter. But, as is the case every time the seasons change, I’ve been really excited to see winter squash at our CSA for the past couple weeks. I try to keep my selections to a minimum – focusing on delicata and spaghetti because I know they won’t be around as long and saving the butternut and acorn for later – but I just can’t help myself. I’ve saved the recipes below in order to make them this winter…when the novelty of squash has worn off and I feel like it’s all I’m eating.
Three Cheese Butternut Squash Stuffed Shells (Back to Her Roots)
Crispy Squash with Dill Cashew Cream (The First Mess)
Winter Squash Braised in Cider (NY Times)
Butternut Squash (Pumpkin) Bread (Alton Brown)
Red Lentil and Squash Soup (Saveur)
Butternut Squash and Apple Soup (The Domestic Dietitian)
Recipe Wednesday: Butternut Squash (Healthy Living Blogs)
Need more? Check out my 2015 Squash Highlights!