Spatula Diaries by Maggie Heyn Richardson – Big, thick squash

I know, butternut squash is probably the last thing on your ingredient list now, but maybe I’m so sick of the heat, I’m summoning fall with fall produce. I finally figured out the best way to cook one of these thick-skinned brutes. While you can pierce it and cook it whole, like a potato, it works best to actually follow the instructions on the convenient sticker. More…