Butternut squash takes on different tastes and textures depending on how you cook it, so it can be mixed with nearly anything and still add structure and wholeness to a dish. We had a quick breakfast before I spent the day helping run a phone bank: Scrambled eggs with sage, and pastries from the Korean restaurant that were like cinnamon rolls, but with the cinnamon removed and butternut squash included.

(Photo: Appalachian Trail near Leesburg, Virginia.)

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