Dan Goldberg

Serve it tonight in a warming stew or a quick stir-fry

Sunset  – October 13, 2006

Puréed in a soup, tossed in a stir-fry, or even taking the place of tomatoes in a pasta sauce, squash in all its varieties is one of autumn’s most wonderfully versatile ingredients ― and a snap to prepare.

Split Pea-Squash Stew with Basil and Serrano
This fragrant, buttery stew is hearty enough to work as a vegetarian main dish. Serve with a green salad and naan (Indian flatbread) or fresh pita.

Spaghetti Squash Stir-Fry
Tossed with peppers and carrots, this stringy squash variety makes a quick, light, fresh fall meal.

Winter Vegetable Minestrone
Flavorful and warming, a steaming bowl of minestrone soup makes great comfort food for the cooler months.

Butternut Squash Soup with Sage
You can make this soup up to 2 days ahead and just reheat for an effortless meal.

Winter Squash Pasta
This squash pasta sauce is a tasty change from those using tomatoes. Roast the squash and onions the night before for quick preparation the next evening.

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