Winter squashes, like butternut, kabocha, acorn, and delicata, fall into the category of foods that are super versatile and always handy to have around. Sure, they'll keep for a while sitting in a dark corner on your countertop, but there's a much better way to put them to use — even when you don't have any specific recipes in mind.
Roast a batch (or two) of your favorite kind of squash over the weekend, and you'll be amazed at all the ways you can use it in meals, from breakfast through dinner, all week long.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1GRw4Pa
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