I’m really, really in love with butternut squash soup; a couple of weeks ago, I had it for dinner two nights in a row, with a sprig of parsley and two slices of multigrain bread from Lartizan. I didn’t make it from scratch, however, and just used Creamy Butternut Squash Soup by Pacific Foods. To my surprise, I found actual butternut squash–which is not a regular fixture in local supermarkets–on a trip to Robinsons Supermarket last week. One squash costs P80 or $1.86, which is pretty pricey compared to regular vegetables.
Of course, before getting a hefty supply of it, I need to know what else I can do with butternut squash apart from turning it into soup. Good thing the Internet is packed with information on this matter! Consider this post my bookmark for recipes I can try out very soon.