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You need chef Zeb Stevenson’s papaya squash pie on your Thanksgiving table

Chef Zeb Stevenson, formerly of Watershed, relies on Green Ola Acres’s papaya squash as the foundation of a savory pie that’s perfect for Thanksgiving. Although you can use different varieties for this recipe, papaya squash has the right amount of sweetness, complexity, and water content, and its distinct nuttiness makes it perfect for a pie.

Ricotta-Stuffed Fried Squash Blossoms

When May rolls around and the squash begins to blossom, I'm ready to start stuffing and frying. If you've never tasted fried squash blossoms, the delicate flavors and crisp texture will win you over. This recipe gives you tips to properly prepare this deceptively simple dish.

Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce

Dixie Winfrey, a caterer, traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch.

Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan

Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens and the executive director of leadership and hospitality at Resurgens Hospitality Group, which includes Restaurant Eugene and Holeman and Finch Public House.

Summer Squash Baked with Eggs and Herbs

This extremely adaptable recipe doesn’t mind how much you mess with it. Adapt the vegetables to whatever you have on hand: Skip the spinach and sun-dried tomatoes if you don’t have them; add corn or grated carrot; substitute different fresh herbs. Or pour the whole mixture into a deep dish pie crust instead of a casserole dish.

Winter Squash Soup with Arugula Pesto

This simple soup from East Atlanta Village Farmers Market chef Seth Freedman allows the flavor of fresh winter squash to shine through. The addition of cream and a swirl of arugula pesto dresses it up for company.

Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce

Sheri Castle, a North Carolina cooking teacher and recipe developer, has a knack for combining seasonal ingredients in appealing and uncomplicated ways, as this vibrant pasta dish illustrates.

Sauteed Butternut Squash and Apples

The hardest thing about this quick saute is peeling the squash. But all you need is a vegetable peeler and a teenager with nothing to do, and that problem is solved. A little fresh sage would also be a wonderful addition to this classic autumn combination of squash, apples and aromatic vegetables.

Grit-Style Chilaquile Casserole

From "The Grit Cookbook" by Jessica Greene and Ted Hafer. Another way to enjoy Grit Pintos or, in a pinch, canned seasoned pinto beans. Ideally, toss on some Grit Salsa just before serving.

Fresh Summer Vegetable Succotash with Basil

From "Bon Appétit, Y’all" by Virginia Willis

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