The harbinger of winter vegetable season has arrived again. Butternut squash is available at seasonal prices again.

I like butternut squash more than the other squash varieties mainly because they’re more versatile. Their firmer texture take well to roasting, and unlike the more globe-shapes squashes, you get more squash to the kilo thanks to their thick necks, so it doesn’t get as soft as acorn squash. Pumpkin is great, sure, but after being the only choice since the middle of the summer, it’s time for a change of flavor.

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There are three stages to knife sharpening: honing, or steeling, stone sharpening, and professional grinding.

Honing, or steeling, is the act of realigning the edge of your blade. Your knife blade comes into contact with objects and surfaces stronger than itself all the time: counter (!), bone, stones/pits, and so on. This bends the edge of your blade, making it dull. Honing your blade on a steel helps readjust the bent-over parts of your blade so the edge is straight. It’s a good idea to hone your knife before working with it, especially if you keep it in a drawer (which you really shouldn’t anyway), and every 15-30 minutes of continuous use depending on what you’re using it for.
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There is one cookbook on my shelf that I’ve had for years which is quickly becoming my go-to book for never fail recipes, which surprises me because I have many other cookbooks that are either more specialized or more comprehensive. This recipe is adapted from that book – which I will write about at a future date – and proofed using my foolproof proof box.

Oh. My. Gawd.

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