Category: Winter Squash

If you see this cute, golden acorn-type squash, buy it! It's called Gill's Golden Pippin and is incredibly flavorful--much more so than most acorn types. The skin is very hard and brittle so I just crack it in half and scoop out seeds and roast. And it's fun to serve, in it's little boat-like shell.   You can enjoy them as is or serve them filled with anything from been or beef chili to cooked grains or even other cooked vegetables.  ... Read more »

This is delicious hot, warm or at room temperature. The crispy bread crumbs are key as is the splash of vinegar at the end. You want to use a squash that keeps its shape when cooked, like butternut, delicata, sweet meat or hubbard varieties.   This could almost stand in for stuffing at a Thanksgiving table. It's savory and comforting but not at all heavy.... Read more »

This a hearty but bright side dish/salad that is beautiful to boot. The tang of the green tomatoes offsets the sweetness of the squash.... Read more »

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The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough.  This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.   You can also add carrots or substitute carrots for some of the squash.... Read more »

--adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi   You'll be amazed how much of this you can eat. It's just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion--just use lots.   Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.... Read more »