Title
Smitten with Squash (The Northern Plate),Used
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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 lateseason types nourish us through the winter. The burning question: what to do with all this squash?Smitten with Squash celebrates this underappreciated vegetable, whose longlasting season ranges from the JuneAugust 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 seventyfive 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 oftenoverlooked gourds? This book is the only one you need.
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