Because this past dreary weekend found me in the throes of one kitchen cooking project after another, the butternut squash that’s been staring at me from its upright position on the counter for weeks finally got its time to shine.

Its attributes are many, but perhaps my favorite is its commitment to shelf life. Assemble your army of hard-shelled winter squash from local farmers markets now because they will last all winter. You may have to dust them off when you’re ready to use them, but they’ll be in the same condition as when you bought them months before. Store them in a cool, dark place with air flow — not the fridge — and you’ll still be enjoying them when the daffodils come up. ×

This page requires Javascript.

Javascript is required for you to be able to read premium content. Pl

See Full Page