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This is SO good! My big tip here - Serve with flakey salt! Especially with the yogurt, there is not a lot of texture variation but it was so good it didn't really matter. So flakey salt doesn't give a lot of crunch, but it helped, tasted good, and worked super well. I also had no problem running out of liquid in my pot - I was actually surprised that I had quite a bit left at the end - a bit too much. I think my squash and onions may have given up a lot of moisture. I didn't want it to be soupy - and the recipe indicates that it shouldn't be as well - So once the squash was done, I pulled it and then let the sauce thicken and concentrate which turned out to be a really good move. My favorite part of this was the cinnamon flavor in there. It's still savory but there is just something about butternut squash and cinnamon!