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Winter Squash Makes Fall Flavors Last

Stuff, steam, and purée this good keeper

Fine Cooking Issue 05
Illustrations: Mary Worcester
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Everyone is familiar with butternut and acorn squash, but there are many other table-worthy varieties of winter squash: worthy of a cook’s consideration. In this article you’ll be introduced to  turban, hubbard, kabocha, delicata and more, and learn how to select, store, and prep these winter staples. The article includes recipes that are anything but plain: Bread Pudding with Squash Custard, Wild-Mushroom Custard Baked in Delicata Squash, and Winter-Squash Gnocchi with Rosemary Cider Cream.


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