subpar butternut squash this year - how to ameliorate?
Since Food52ers really do know all, I thought I'd through this out there. For whatever reason this year in Southern Ontario, I've gotten a lot of very uninspiring butternuts. I do what I've always done with them (roast in olive oil usually) and the pieces *look* fine, but they have little taste and no umph. What's up? And how can I (can I?) try to make this year's crop a little more enticing, even if it's subpar? Thanks everyone!!