On the season finale of The Fine Cooking Podcast, our editors discuss their favorite dishes to make with summer and winter squash. Our new Editor-in-Chief, Heide Lang, joins us to talk about some changes coming in the future for both the podcast and the magazine. Heide will take over as our host next season!
Fall and Winter Squash
Sarah, though not a huge spaghetti squash fan, recently used a windfall of spaghetti squash to make an alfredo-ish dish, with cream, garlic, parmesan, and a little shredded kale for color and texture. Pour the sauce on the roasted, raked flesh and bake until brown.
Chris likes to use Susie Middleton’s template for roasted winter vegetable salads to make his own creation with winter squash. He especially likes to pair the squash with apples or pears, to bring out the sweetness.
Diana roasts her squash and tosses it into a grain bowl, over quinoa, paired with some hearty greens, and topped with an egg.
Kathy likes to bake her halved acorn or butternut squash and stuff it. Her template for the filling: 1 cup of protein (sausage, chicken, or tofu), 1-2 cups vegetables (onions, mushrooms, peppers, zucchini), 1/2 cup cooked grains (farro, quinoa, rice, millet), some cheese and some fresh herbs. She then covers and bakes for another 20 minutes.
Interview – Heide Lang
Heide is the founder of the FIG Cooking School in Milford, CT and is joining the magazine as Editor-in-Chief and Creative Director.
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