Rich, deeply sweet, and nutty flavor with a smooth, dense flesh that becomes silky and caramelized when roasted.
It is the gold standard for autumn soups, purees, risottos, and pastas, and its natural sweetness pairs beautifully with warm spices like nutmeg, cinnamon, ginger, and sage.
Cube and roast, steam and mash, or blend into velvety bisques and sauces that warm from the inside out.