Now that autumn has officially arrived, my taste buds crave the rich, earthy flavors of squashes like butternut.
Butternuts have a slightly nutty flavor and firm, orange meat.
Like other winter squashes, butternuts mature on the vine and develop a hard, tough, inedible outer skin that helps them keep well for a long time. Today I conclude my two-part series on preserving summer's bounty by sharing ways to preserve the flavors of herbs for the months ahead. The abundance of sun-ripened tomatoes and herbs from the garden makes this the perfect time to preserve their fresh flavors for the months ahead. I am going to share easy ways to preserve summer's bounty. This week's column focuses on tomatoes, and the next one will be about herbs.