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What to do with all that squash?

November 15th, 2012 No Comments

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:

Here’s what they suggested:

Miso Sesame Winter Squash — Heidi Swanson
Let me know if you get to one of these before I do and put your comments below!  I’m awaiting a healthy recipe from Chef Lesley Palmer that I will add here shortly.  I love her stuff because her dishes are well-rounded in terms of protein, carbs, fat, and calories.

(Photo via caro on tumblr via Food & Drink / Guide to Winter squash.)

*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!

 

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