Butternut squash is the quintessential produce of fall and winter. Rich and smooth, it’s akin to sweet potato, though less dense in texture, and pumpkin, which can be watery by comparison. It’s also, without question, the perfect partner for the spices of the season: cinnamon, clove, various curry blends, allspice, ginger and nutmeg. Equally suited for sweet or savory preparations, it’s luscious in desserts (it makes an even better “pumpkin” pie), soups, salads, gratins or just mashed alongside your holiday roast.
BUTTERSCOTCH
As its name suggests, butternut squash has a buttery quality. Combined with its brown-sugar sweetness, it’s reminiscent of butterscotch. Well-toasted American oak can impart this flavor, so look for an oak-aged Chardonnay, preferably from the U.S. Its rich tones of butter and caramel are offset by bright…
