My, my, my. When I bought $5 worth of butternut squash at the farmers' market this weekend I didn't imagine anything exciting happening with it. I figured I'd turn to one of my old standbys - a pasta sauce or a soup. I did in fact turn to a soup, but decided to try one of Ina's recipes using two critical fall ingredients: butternut squash and apples. The result? Something new for my repertoire.
I took this recipe, but made a few adjustments (one key one was since I didn't have apple juice/cider, I used more water and added some fat-free half & half). My favorite topping? Freshly-grated Parmesan. And the curry adds just that little something. Perfection.