Now that fall is here, I’ll likely be turning to this tasty version featuring butternut squash. It might seem like an unlikely pairing, but the squash, along with cinnamon and nutmeg, adds subtle sweetness and the type of warm, homey flavor I find myself craving once the weather starts to cool.Read More
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This recipe is infinitely scalable. A butternut squash will lose about 3–4 ounces in weight after it’s been seeded and peeled, so a 2-pound squash will yield about 3½ cups (28 ounces) of cooked squash.Read More