The expansive squash family includes a host of versatile gourds just waiting for a creative cook’s touch. Summer varieties fill gardens and overflow market tables; hardy late-season types nourish us through the winter. The burning question: what to do with all this squash?
Smitten with Squash celebrates this underappreciated vegetable, whose long-lasting season ranges from the June-August staples of zucchini and summer squash through autumn’s piles of butternut, carnival, and red kuri, just to name a few. Knowledgeable and imaginative guide Amanda Paa describes the very American roots of squash, introduces readers to the vast assortment available at midwestern farmers markets, and, best of all, offers seventy-five inventive ways to enjoy squash for breakfast, lunch, dinner, and dessert.
Curried Butternut Squash Hummus; Roasted Tomato, Zucchini, and Blue Cheese Galette; Moroccan Lamb and Quinoa Stuffed Acorn Squash; and Sweet Delicata Pie with Pecan Praline are just a few of the flavorful combinations that will inspire cooks to move beyond classic preparations of squash. Looking to explore the tasty possibilities of these often-overlooked gourds? This book is the only one you need.
Smitten with Squash is the fourth book in the Northern Plate series, celebrating the bounty of the Upper Midwest by focusing on a single ingredient, exploring its historical uses as well as culinary applications across a range of dishes. Other books in the series include: Rhubarb Renaissance, Modern Maple, Homemade with Honey, and Astonishing Apples.