It is sweet, but versatile, works with practically everything – from appetizers to desserts, with soups, raviolis, and meatloaf in between. And makes everything taste softer, sweeter and look celebratory.
Here is a wild rice salad with roasted turban pumpkin, topped with feta cheese and pomegranate seeds.
I try to always have roasted butternut or acorn squash in the fridge, and add couple of table spoons to almost everything I cook – be it bread, crepes, salads, soups or meatballs.
New thing I made this fall – Ricotta (or tvorog/farmer cheese) gnocchi with butternut squash puree.
