How to Cook (Better) With Butternut Squash

"The joy and peril of butternut squash season is that it can seem endless. While it runs from early fall to well into winter, the squash's hearty nature means good ones can be found even beyond winter, maybe even longer than your appetite for them lasts. When leaves start to turn shades of orange, yellow and red, it's exciting to see those sweet, earthy gourds. But months later, when the landscape grows darker, grayer, frostier, our attitudes toward butternut squash can, too."

"A hot oven cuts through squash's density, turning it tender. Of all cooking methods (simmering, steaming), it seems like squash is best when it's roasted. When cooked at a high temperature, the dense squash caramelizes with ease, letting its sweetness and nuttiness shine. You can even skip the harrowing task of peeling: The oven can crisp the skin, adding a pleasant snap against the fudgy flesh."

Butternut squash season runs from early fall well into winter and sometimes beyond, but appetite for it can wane over months. Roasting at high temperature caramelizes the dense flesh, amplifying sweetness and nuttiness while tenderizing and crisping the skin so peeling can be skipped. Roasted squash can be mashed or blended into thick, glossy soups because the flesh's starch and pectin yield a luxurious texture. Flavor enhancers like lime, coconut, ginger, cinnamon and nutmeg complement squash in dishes such as coconut curry or spiced soup. Applying varied techniques and flavors helps keep squash meals interesting throughout the season.

Read at cooking.nytimes.com