At the entrance of Trader Joe’s, there is a bin full of colorful squash. To me, they all look like colorful decorations to make table arrangements for dinner parties. But it occurred to me after making fresh pumpkin pie* that those might be edible! That’s a joke of course, but for someone who didn’t grow up with a mother who cooked (or even ate vegetables), multi-colored squash is intimidating. After a few winters under my belt cooking butternut squash and spaghetti squash, I’ve gotten inventive, and also a little bored. So now I’m ready to venture on through the squash world.
Instead of just finding a recipe on Epicurious, I thought I’d tweet my favorite chefs to see how they like to prepare it. (I take advantage of any occasion to tweet chefs and foodies because they’re always so responsive!)
A little intro to my foodies:
- @101cookbooks is veggie Chef Heidi Swason (you LOVED her quinoa cakes I blogged)
- @GoodAppetite is NYTimes columnist Melissa Clark, one of my favorite recipe resources for classic foods prepared with an interesting twist. She has videos online that’s really helpful. Click here to see her archives, right now there are TONS of Thanksgiving recipes.
- @ChefArtSmith has several notable restaurants and was recently on top chef. In Atlanta Southern Art in Buckhead is his outpost.
- @KittenWithAWhip is Kat Kinsman,the editor of Eatocracy, CNN’s entertaining food blog. Her whip keeps me entertained on twitter.
- @Healthista – Leah, nutritionist and former MTM contributor (read her very helpful posts here), YourHealthista.com
Here’s what they suggested:
*Melissa Clark just posted this brandied fresh pumpkin pie recipe that I’ll have to try and compare to the one I used. It ran just two weeks too late!