This year is the first year that I haven’t stopped going to our local farmer’s market as soon as the weather turned cold. A few weeks ago I picked up a gigantic butternut squash not sure what I was going to do with it.
HGK’s Rich and Creamy Butternut Squash Soup with Spinach
Cut off the ends of the squash and discard. Cut squash in half lengthwise and remove seeds. Place halved squash, cut side down, on lined tray. Roast squash in oven for about 1 hour until largest squash is soft throughout.