seasonal, modern, exuberant
With their brilliant orange-colored flesh, winter squashes are the kings of winter vegetables. Whether roasted, pan-sautéed, cooked in soups or stews, or puréed, they’re delicately flavorful and imbue a lovely sweetness.
Today’s recipe starts with a white wine reduction, which enhances that wonderful natural sweetness but also brings a bit of tang to the soup.
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The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.
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I came up with this recipe for a Hanukkah feature I wrote in the 2010 holiday issue of Rockland Magazine.
Of course, the potato latke is de rigueur on any Hanukkah menu, but why not serve latkes with other seasonal ingredients, I wondered? That’s when sweet, delicate butternut squash came to mind… and this recipe was born.
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I love creating recipes that are both healthy and super-flavorful. And if they’re quick and easy to make as well, then I know I have a winner on my hands!
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As a junior in college and a new immigrant to this country, I was quick to adopt Thanksgiving as my favorite holiday.
We Americans may have inherited this ritual of giving thanks from the Pilgrims, but throughout history people of all nations have celebrated harvest time with a feast.
Now that’s where I get very excited about this special holiday. Cooking being my passion, having the chance to make a feast is something I anticipate with great joy each year.
When planning my own Thanksgiving menu, I follow the original spirit of this special holiday and let the abundance of the harvest itself guide me. Since I do most of my shopping at our local farmers’ markets from spring through fall, I’m familiar with the gorgeous produce they offer and the succession of crops.
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