Friday, November 12, 2010

Squash Time!

The season of squash is upon us, and tonight's delicata squash rings (the skin is edible) are dedicated to all my indulgent roommates over the years, the ones who have enthusiastically signed off on a late November purchase of a 40-pound box of squash.

Guide to 23(!) types of winter squash
A shorter winter squash glossary
Butternut squash recipes on Food 52

Because there can never be too much squash, I'm also thinking of cooking the Halloween decorations: roasted baby pumpkins, baked miniature pumpkins, baby pumpkins stuffed with coconut vegetables.

Mom, maybe don't click, but here's some profane squash humor for the McSweeney's readers out there: "It's decorative gourd season." (Thanks, Ben!)

P.S. The New York Times is posting new vegetarian Thanksgiving recipes daily until T-day.

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