I confess: My younger self was not a fan of squash. My older self has learned the world is full of things I turned my nose up at back then. I wish I could tell my late granddaddy who grew them on his Pontotoc farm and did his best to coax a stubborn little girl to try them.
Most of the time, I end up putting my energy into the main course. You, too, right? The side dishes then have a tiered level of time and effort afforded to each of them, often ending with something exciting like “rice.”
This simple butternut squash soup is little more than squash, cooking liquid, and a few aromatic ingredients; it comes together easily yet is creamy and deeply flavorful.
As we head into the fall, local markets are beginning to feature winter squash.
As summer gives way to autumn, don’t assume we have to say goodbye to fresh produce.
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs.
Squash is as American as apple pie, so why isn’t this delicious, healthy and versatile ingredient as prominent at our Thanksgiving tables?
This week’s Italian squash bake is a true work horse.
Summer squash reproduces so energetically that calling it prolific is understating the case.
Just because the weather has turned crisp, doesn’t mean you have to put away your grill.