Consider this an ode to the other squash. The quickly forgotten summer squash, often left behind at this time of year as people, including me, find themselves lured toward the oranger, more festive squashes of autumn. But these bright green and yellow varieties want you to know that they, too, can make delicious fall and winter food fare.
Unlike the dishes of summers past, where these bright baby squash were grilled, sauteed or roasted with salt, pepper, a little butter, and a sprinkling of lemon juice, this summer squash gratin is anything but summery. It’s hearty, rich, and creamy, but, despite the cream sauce, it doesn’t leave you feeling weighed down. (more…)
File this under “best lasagna you almost never tried because there’s no meat in it, no ricotta, no tomato sauce, and the main veggie featured is … squash?!?!?” It sounds crazy, I know.
And I’m sure the meat lover in your life will balk just as fervently as Jay did … and Adam … and Joe (okay, Joe kept the balking internal, but eventually admitted to it). Heaven forbid you ever make lasagna without sausage or ground beef! Have you forgotten the most basic tenets of lasagna-making?!? Surely you’ve gone a little too far down foodie alley; you’re trying too hard to come up with innovative, blog-worthy recipes; you’re completely off your rocker.
But then said meat lover will scoop up a slab of cheesy, squashy, creamy, basily baked noodles. And his carnivorous, quick-to-hate vegetarian food mouth will chew and gulp and chomp and swallow as he devours his portion (more…)
I’m not a pumpkin kind of gal. I’d like to be, and heaven knows I’ve tried pumpkin in various forms plenty of times. But pumpkin just doesn’t do it for me, unless I’m sticking a sharp knife into it to carve a spooky face.
Pumpkin’s fall friend butternut squash, on the other hand, is something I can really get behind. Butternut squash in soups, baked pasta dishes, pizzas, risottos, and salads – or even just roasted with a bit of salt – is positively divine.
Yes; I called butternut squash divine. No; I’m not exaggerating.
Compared to other kinds of squash, the creamy skinned butternut squash is a much more manageable size, making it both easier to peel and chop and unlikely to leave you with a ridiculous amount of leftover squash. And, for the occasionally lazy among us, you’ll be delighted to know that Costco sells skinned, cubed butternut squash for the next few months.