I have a new favorite food: roasted sweet dumpling squash.
Butternut squash has long been my favorite winter squash - roasted with olive oil, pureed in soups or featured in risotto. The sweet creamy flavor and its utility as a hearty featured ingredient for fall and winter meals has endeared this vegetable to me. But I recently picked up a couple sweet dumpling squashes from Happy Boy Farms at the farmers' market, roasted them with salt and olive oil, and was in culinary heaven. Rich, deep flavor scooped straight out of the shell that surpassed even my long cultivated affinity to butternut squash. Yum.