Seasonal squash dishes shine on restaurant menus

November 11, 2014 6:30 PM

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Every autumn, I look forward to winter squashes rolling onto local menus. Something about the dense, gently sweet flesh and rich orange coloration of bell-shaped butternut and dark, ridged acorn squash expresses fall to me.

Part of my pleasure comes from the hue of these hard-skinned squashes that are harvested in the fall yet, in cold climates, can last in a root cellar right through the winter. That warm gold-orange reminds me of the extravagant autumn foliage I grew up with in Vermont, but which tends to be elusive ...

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