The holidays are over but we still have a pumpkin and a butternut squash sitting on our kitchen counter, waiting for their turn to become something delicious (unless they’ve gone bad already).
I will most likely make them into sweet preserves, in which chunks of squash are cooked with sugar until golden and tender. They are so good! Serve them as your dessert with a cup of tea, slather on your toast for a quick breakfast (your toast will never taste the same!) and why not spoon it onto your ice cream, too. Endless possibilities for curious minds and palates.