Happy New Year! Here’s to a healthy year ahead, filled with nourishing comforts and plenty of shared experiences in the kitchen.
And a winter full of squash.
Squash are one of my favorite remedies for surviving east coast Januarys and Februarys. Their juices, especially those of butternuts, are constantly dripping over the bottom rack of my oven.
So, alas, I’m kicking off 2020 with a recipe that features just that — butternut squash, both its seeds and its flesh.
Use this garlicky dish as a side to any hearty winter meal, or lather it across slices of crusty toast. The seeds will add a nice crunch to either experience.