The Week of the Butternut Squash

featuring Pesto Chicken Melts with BNS Soup, Garlic Sage Meatballs, & more

To me, no other produce encapsulates the spirit of Autumn quite like the winter squash—for the most part, they’re cozy, kinda sweet, and a tad nutty. And if you’re lucky, they're sometimes decadent and creamy.

I grew up in a household where the second Autumn rolled around, green beans would get put in retirement for the remainder of the year, making room for butternut squash to become the star of the show.

Given my mom’s favorite method of cooking butternut squash was to coat it with olive oil, a touch of cinnamon, and brown sugar, I loved it.

While roasted butternut squash is delicious, we’ll be using one very large, 2—to 3-pound squash in a variety of ways to make dinner for the week.