One of the first foods my daughter enjoyed as a baby was butternut squash. Now she’s 10 and has moved on to more sophisticated fare (her current obsession is with cheese from the Basque region), so whenever those elongated vegetables start showing up around local markets, I can’t help but feel a pang of nostalgia.
Judging from the plethora of butternut squash available at local farmers’ markets, I’d say that the time is now. Be sure and look for squash that’s firm and unblemished, and remember to peel them before using. This can be a bit unwieldy given their shape and texture, so use a sharp vegetable peeler and watch those fingers! Another option is to roast the squash before peeling. Slice them lengthwise, then drizzle with a little olive oil and roast, cut-side-down, at 400 degrees until tender. This can take anywhere from 20 to 50 minutes, depending on the size.
After they’re roasted, it’s a snap to peel them. As far as serving, roasted butternut squash is fine as a side dish on its own, but the possibilities multiply when you purée it. Think about a filling for ravioli, a spicy fall soup, or a creamy, vegetarian pasta sauce. You can also substitute squash for pumpkin in any bread, tart or pound cake recipe, or make it a meal for any little ones who have just made the transition to semi-solid food.
This article appears in Sep 1-30, 2011.