Another squash for the centerpiece (or for noshing).
This variety of winter squash was bred at Cornell University and made famous by Dan Barber (chef/author of Blue Hill and The Third Plate). It’s like a butternut squash, but just concentrated down into a smaller package. Super sweet and with a deep squash flavor, they don’t need much more than a simple roast. And with their small size, a roasted half looks pretty on a plate.
We love winter squashes for eating, but also because they make great fall décor. Find a nice place in your dining room, kitchen, or living room to gradually build up winter squashes through the end of the season. Then when you have a hankering for some squash (or because there’s nothing else in the fridge) go grab a squash from your beautiful centerpiece. Just check the squashes occasionally to make sure no soft spots are developing, and if they aren’t, they’ll keep for months (just use them right away if they are).
