We’re almost halfway through November now and chances are you might be getting tired of seeing and smelling pumpkin-flavored everything. From coffee drinks to candles, everyone’s favorite winter squash is taking over the world, at least from September to December. Don’t get me wrong, I love pumpkin, but sometimes it’s good to switch things up! There are many varieties of winter squash on the market, from acorn to kabocha, that deserve their time in the limelight, too.
Pumpkin’s highly underrated cousin, butternut squash, has a buttery, slightly sweet flavor that shines in silky soups and bubbly gratins. If you’re not familiar with peeling and cubing them, most grocery stores carry pre-cut butternut squash that works just as well in most recipes. Why not give butternut a shot this week? Let’s start with a simple, healthy soup:
Now that you’ve learned the basics, here are some more great butternut squash recipes to try this month: