In making savory dishes–specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with onions, and this only concentrates the sugars.
What are my options for adding something to reduce the (for me) overpowering sweetness of these dishes?
Best Answer
Ruth Lively at Fine Cooking has a similar problem and suggests:
You may also consider substituting a differing squash; Royal Oak Farm Orchardhas a nice guide (pdf) to many squashes and includes sweetness among the descriptions.