When the cold sets in, there’s one particular ingredient that is a real pleasure to prepare and eat: squash. Winter squash, such as acorn, butternut and pumpkin, require longer cooking times than summer squash, and are perfect for roasting and caramelizing. They also boast a longer shelf life.
When picking out squash, look for vegetables with unblemished skin, deep color, and those that are heavy for their size. They can be kept either in the refrigerator or in a cool dark place for at least a month, depending on variety.
My recipe for roasted butternut squash, onion, tomato, and feta tart has a slight sweetness that’s a great foil to the saltiness of the cheese. It’s really delicious when served with a side salad or soup for lunch or a light dinner. The risotto, a cool-weather favorite, is a great vehicle to carry the caramelized acorn squash, while the spaghetti squash is scented with thyme, which goes well with goat cheese. The pecans in this dish are a great accent, while the balsamic vinaigrette ties it all together. For an interesting dessert, try the pumpkin mascarpone-filled cake with spiced syrup—my twist on tiramisu. Making use of store-bought pumpkin puree and traditional winter flavors like nutmeg, cinnamon, and cloves, this light dessert is easy to prepare.
Roasted Butternut Squash, Onion, Tomato and Feta Tart
Caramelized Acorn Squash Risotto with Brown Sage Butter and Pancetta
Thyme-scented Spaghetti Squash with Goat Cheese and Arugula
Pumpkin Mascarpone Cake with Spiced Syrup
Andrew Evans is the owner/chef of Easton’s Thai Ki.
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