One of my November goals was to take full advantage of the fact this is squash season. I am happy to report that goal is going spendidly. Here are some recent favorites I have enjoyed:
Kabocha-Sunshine squash was totally new to me this year and has been a complete revelation – it is a little denser than butternut and has the same sweetness. I made Sweet and Spicy Roasted Kabocha Squash from Just Hungry, and it was amazing. I substituted agave and tamari for the brown sugar and soy sauce combination in the recipe, but I highly recommend using the spice blend Maki describes, because it was addictively delicious. Traditional Kabocha is green on the outside, but I have not been able to find that, so I have been using the Kabocha-Sunshine I have access to at my farmer’s market. If you do not have access to any type of kabocha squash, butternut squash is a good substitute.
Roasted Butternut Squash with Mustard Vinaigrette from this month’s Real Simple Magazine is definitely another winner – it is sweet yet tart from the mustard. It is part of Real Simple’s Thanksgiving lineup, but honestly it is a great dish any night of the week. I generally eat it with some braised kale and either quinoa or brown rice.
I know this is a slightly different What’s Cooking Wednesday – these recipes are so delicious, you will forgive me, won’t you? And be sure to check out Shan’s blog for other great eats.
All pictures by City Girl
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