INGREDIENTS:
[This recipe is part of Sally Schneider's fall menu, which includes Bruschetta of Wild Mushrooms, Herb-Scented Tuscan Pork Roast, Roasted Winter Squash Puree and Rustic Rosemary-Apple Tart.]
When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.