This week, we’re bringing out the butternuts and candy roasters that we’ve been curing in the sun for a few weeks. The curing process brings out the squashes’ sweetness and helps them hold up for a longer shelf life.
If you’ve never tried a candy roaster, you’re in for a treat! These long, curved, pastel-pink squashes are the size of a baseball bat with blue-green tips and rich, sweet flesh. You can store them for months, and they get sweeter as they age. This means they will be in fine form around the holiday season, ready to become pumpkin pie, winter squash soup, or risotto! The skin is very thin, so I don’t bother peeling them—I just cut them in half lengthwise, scoop out the large seeds, lightly oil the exposed flesh, and roast in the oven. “When roasted with a little bit of fat,” Atlas Obscura says, “its orange flesh caramelizes to a creamy, candy-crunchy exterior with a burnt-sugar, buttery nuttiness.” Yum!