Jo Hunter Adams
I wanted to share with you the awesomeness of butternut squash (sorry that I never appreciated it before, mom and dad...). I tried this Butternut Squash Soup Recipe, with the only modification of roasting the butternut squash rather than boiling it with the other ingredients. I also roasted the seeds (for about 15 minutes) with a tiny brushing of olive oil and a little salt. The seeds are crunchy and nutty and feel like a treat. The soup was also great.
So, for those of you suffering through the Northern Hemisphere winter, take heart! Root vegetables and gourds have potential!