The Veggie
Put that kabocha, spaghetti, butternut and honey nut to good use in hearty salads, cozy pastas and a very photogenic galette.
With the arrival of cooler, cozier temperatures come a few personal guarantees: I will rewatch “When Harry Met Sally.” I will buy roughly a dozen cinnamon-scented candles. And, upon seeing the colossal bin of squash that spawns in the produce section every October, I’ll instinctually grab a spaghetti or kabocha or honey nut squash and put it in the cart. Autumnal autopilot.
If you also find yourself unpacking a hulking butternut squash from your shopping bag with absolutely zero recollection of putting it in your cart, you too may be entitled to compensation: How’s seven recipes?
If you snagged a spaghetti squash for the first time, Ali Slagle’s recipe for baked spaghetti squash is the perfect place to get started. Nail the technique for a perfectly roasted, noodly interior with Step 1 and then personalize the dish to your liking, or follow Ali’s lead and dress the halved squash with mozzarella and herby panko bread crumbs.
Or maybe you grabbed a kabocha squash, the Elphaba of winter squash. Its thinner green skin can be left on when roasted for Kay Chun’s squash and spinach salad with sesame vinaigrette. A savory dressing of tahini, lemon juice, sesame oil and soy sauce balances the squash, which gets only sweeter when roasted until tender. Or peel that green exterior to reveal its deeply orange interior for Kay’s squash and chickpea stew with lemongrass.
Squash and Spinach Salad With Sesame Vinaigrette
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