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The Cookstr Weekly: Squash Season

October 5, 2015

  Acorn! Butternut! Kabocha! Delicata! Spaghetti! Just those words speak to me of golden-orange insides, buttery-caramelized mouthfuls, and the hearty satisfaction of a mostly plant-based meal that still manages to be comforting.

Not everyone adores winter squash. But if you like it as much as I do, you’ll agree that it serves equally well at the center of the dinner table as it does as a side dish. Paired with beans, whole grains, and proteins, squash deserves its annual time in the spotlight.

 Warmest regards,

Kara Rota
Editorial Director
by Julie Peacock
“The bursts of orange butternut squash contrast beautifully with the earthy shades of the chickpeas and farro, livened up with a tableside drizzle of chili oil. Using dried chickpeas here is key, because the base of the soup is their cooking liquid. If you’re new to farro, it’s a nutty, chewy, low-gluten ancient grain and can be found in most supermarkets near the grains or bulk/dried goods.

More Winter Squash Recipes from Cookstr

with Cindy Barbieri 

The concept of Paleo Italian cooking was immediately intriguing to me, because in paleo diets, refined grains are a no-no. When I think Italian, I think pasta. Cindy stopped by to tell us why Paleo Italian makes sense, and also to share her top kitchen tips and tricks. Click here to listen! And don’t forget to catch up on episodes you missed on iTunes. 

These slippery little suckers are lip smacking! This is one of those dishes that you crave at Szechuan restaurants, and now you can make it at home. Wear a bib or take your shirt off for these. I can never manage to keep the garlicky and numbingly spicy sauce from dripping onto my clothes while I’m shoveling these into my mouth.” 
Kenny Lau
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