Tag Archives: winter squash

Roasted Squash Salad with Tahini and Za’atar

Some days more than others, cooking is a dance.

“I’ll be there in a minute, honey!”  I crank the oven, scrub a butternut squash, lean in toward the counter, hack the peel away.  (Some people eat it, do you?)  Losing patience, my big girl comes over to talk subtraction, negative numbers, first grade math, the number line.  The squash falls away from my knife in isosceles wedges.  I show one to the girls.

“Do you want your squash in big pieces like this or little squares like squash candy?”  You can guess the answer.  I dice the last third of the squash, sling the pan into the oven, sweep the peels and seeds into the freezer for making broth, correct math homework, give in to the baby’s demand for a cracker.

Back to the recipe.  I scoop tahini and squeeze lemon, press garlic, whisk, text with an old friend about soup, recite the memorized words from a favorite children’s book that we can’t find today.  And then, in a moment of calm, I give my full attention to the stove, stirring, for the three minutes it takes to toast pine nuts.  Success.  They don’t burn.

Sweet roasted squash and red onions, a generous drizzle of tahini dressing, those salty toasted pine nuts, a shower of za’atar.  I taste a piece of squash, then stop doing everything else.  J wanders in at that moment and I hand him the plate and two forks.  We sit down in the middle of the chaos and eat every bite.   Roasted Sqush and Onions with Tahini and Za'atar Continue reading

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Miso-Roasted Squash Salad with Tofu and Crispy Kale

The only thing I like better than a one-pot meal is a one-pan meal, where instead of continual fussing over the stove you can just toss your pan in the oven and then go about your business (mostly) until dinner is served.  This, as you may have guessed, is such a meal.Roasted Squash Salad with Tofu and Crispy Kale Continue reading

Green Salad with Roasted Winter Squash and Apple

It’s high time for a salad around here.

I came home from our trip to a fridge full of winter squash, and I’ve been roasting my way through it ever since. One batch I quite liked was a sugar pie pumpkin drizzled with olive oil, maple syrup, and ancho chile powder, roasted in wedges until caramelized and sticky.The leftovers went into a green salad the next day–really, any roasted winter squash chunks would have been good–with thin slices of sweet, crisp apple and red onion. A grainy mustard vinaigrette with honey fit the sweet-savory-sweet-savory pattern nicely. Hello, lunch for a sunny autumn day.

Green Salad with Roasted Winter Squash and Apple: Nestle a pile of roasted squash chunks into a bed greens. Scatter thin slices of apple and red onion around the squash. (A little sharp cheddar cheese wouldn’t be bad, either.) Dress with a honey-mustard vinaigrette (I like equal parts olive oil, white vinegar, grainy mustard, and honey).

Roasted Winter Squash Wedges

Cooking is a lot of work, wouldn’t you say?  That’s why I like to let my dining companions share in the effort every chance I get.  Also, interactive food is fun!  Everyone enjoys rolling their own sushi.  From now on, I’m always going to let dining companions shell their own favas.  And serving roasted wedges of unpeeled winter squash lets each eater participate in a simple task that makes the cooking much easier for you.  (I’m sure they’ll thank you for the opportunity.)  Roasted Pumpkin with Maple Syrup and Ancho Chile

Continue reading

Kale Salad with Miso-Roasted Winter Squash

After nearly a year of daily posts, usually dashed off in the moments before midnight, I took a day off yesterday.  It was for a good reason, one that many of you will remember or understand: after a few sleepless nights in a row, I fell asleep snuggling my one-year-old at 7 p.m.  A rare indulgence.  Delicious.

And so today I really should be giving you some menu suggestions for the week, which I skipped over yesterday, but I can’t focus on that right now (see below).  Because Allison told me to make this salad tonight, and it was so good that I have to tell you.  Right now.  Even though it’s hours past my new 7:00 bedtime. Continue reading

Roasted Squash and Tahini Dip or Spread

We are far away from the hurricane that’s raging tonight, but our thoughts have been on the storm all day.   Our East Coast family and friends are drenched but well, and the storm gave us the gift of my sister- and brother-in-law stranded with us for an extra day after their flight home was cancelled.  I hope that you and yours have fared as well.  (I’ve been seeing the photos of flooding and fires and hospital evacuations, though, so on top of just hoping that everyone is well I also made a donation to the American Red Cross.)

I’m thankful to be warm and dry tonight, and to have my big family gathered around the table for dinner.  It’s getting to be the season for cozy holiday meals, and, as always, I aim to equip you with a bountiful table of vegetarian and vegan options. Continue reading

Delicata Squash Rings

 

Like you, I will be roasting squash all winter long.  But every once in a while, I like to change it up a little…and cook my winter squash in a pan instead.  Delicata squash is perfect for this because it slices easily into rings, and the edible rind makes the dish both easy and attractive. Continue reading

Butternut Squash Tacos with Chipotle and Feta

In a different life, I used to live in LA.  I mean, it was this life, but it was a long time ago.  After more than a decade, those LA years have receded into a happy, ephemeral recollection of palm trees, of 72-and-sunny, of riding my bike to the beach and farmers market.  (I think I was supposed to be have been studying.)  They were lovely years.

Now I live in evergreens, in 50s-and-drizzling, in walking at a snail’s pace with three beautiful children who cannot be hurried as they collect sticks and rocks.  These are lovely years as well.

Not much endures in my life from that time in LA, except for the most important thing: a few good friendships.  I had the good fortune of spending last weekend with some of those old friends.  It was so nice to see them, to catch up, to laugh really hard and spend the day together.  And, just as nice, to cook together.

We made tacos, of course.  You can take the girl out of California, but you can’t take California out of the girl…is that how it goes?  What a silly saying.  These tacos make no claim to authenticity of any kind, anyway.  They come from the opposite of California, the New York Times (specifically the Recipes for Health series).  They’re good.  Serve them alone or as part of a taco spread (with fish tacos, maybe, or tempeh or black bean tacos, or even breakfast tacos).  A side of seasoned black beans wouldn’t be amiss, either. Continue reading Butternut Squash Tacos with Chipotle and Feta (click for recipe)