Tag: butternut squash

I’m on a squash kick lately. It’s the season for pumpkin, butternut squash, spaghetti squash and acorn squash, and since moving back to California, I’m happy to see that we have plenty in the produce aisle, despite a Mediterranean climate and July temperatures in November. I’m throwing it into curries, pureeing it into soups and dreaming of ways to make squash-style sweets. But my favorite way to prepare winter gourds is easy: throw them cubed into a hot pan with olive oil and onions. The result is rich, sweet and so much more than the sum of its parts. Continue reading “Warm winter squash + olive-oil fried chickpeas” →