Sing it with me people: ‘You know I’m all about that squash, bout that squash, no turnip’’
I don’t know why people are intimidated by squash. Is it because it’s almost impossible to cut and you don’t want to chop off a finger? Or because it was one of the first foods you ate as a wee babe, all pureed and flavourless? Regardless, it’s an amazing vegetable that is crazy cheap and yeah, it has carbs, but the good kind (well, better than white bread, anyway). We’re going to jump into the world of squash and cooking techniques to make this a staple in your kitchen.
ON THE MENU:
Tempura Delicata Squash Salad with Roasted Maple-Glazed Acorn Squash, Arugula, Toasted Feta Cheese, Spiced Pumpkin Seeds drizzled with a Maple-Miso Dressing
Butternut Squash Risotto with a Parmesan and Squash Puree, Butter and Thyme Sauteed Squash pieces and Chive Oil
No-Bake Pumpkin Cheesecake in a Jar with a Gingerbread Crust