I have a dear, dear friend coming for dinner tonight. She and I both are butternutsquash fans...but I don't have it on hand (and there literally is no time today to go get one), but I do have a delicata and what my farmshare called a "butter" squash but it looks a lot like a kabocha. Can i used both or one of those in place of butternut squash in a pasta recipe? I'm thinking of combining a few ideas from the site -- roasted with some onion, garlic, sage, bacon and goat cheese (but other ideas welcome! will be serving with brussel sprouts, too, so could incorporate those). Thanks!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.