Butternut

Our local grocer has an absolute mountain of butternut squash on offer,
at a good price. And there are myriad ways to cook this wonder, described
on the net. Because I live alone most of the time, I choose to cook the
whole thing at once in the oven, and freeze in portion size. Thus in eight
chunks, on a plaque, with a bit of butter. At 350 F, this takes about an
hour.

One then has access to the pulp. It is very tasty as a savory; I had some
last night fried in the pan, like French Fries, with cayenne pepper. The
calorie count is surprisingly low: 45 per 100 grams, as opposed to 322
for 100 grams of potato.

It does come into its own in sweet dishes, however. And cinnamon enhances
its flavour and covers that (slight) multivitamin after taste…

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