I came into the butternut squash fan camp way late in life. I am embarrassed to say – given my mantra to my kids, “at least try it before you say you don’t like it!” – that it wasn’t until last Fall that I discovered my extreme love of this roasted beauty. I had assumed (and you know what they say about assuming …) butternut squash would taste like sweet potatoes, one of my culinary arch-nemeses. By St. Boogar and all the saints at the backside door of purgatory!! I was wrong and am in the throes of making up for lost time.
I told the boys I was starting this blog to create a family “recipe book” so that if I were to die in a firey ball tomorrow, at least there would be good food at the wake (hey, they’re 8 and 9 … they love that sort of talk). They immediately went cross-eyed when I told them I would start with Pasta Fazool (pasta e fagiola for the purist). “No! No! If you die in a fiery ball, I want compost cookies!” “Me, too! Me, too!” I’m pretty sure I heard a mumbled “who likes beans anyway?” but I ignored that sacrilege and pulled out the mixer.