To celebrate squash week, I’m sharing this delicious stuffed squash recipe from three years ago, featuring a savory filling with persimmons and topped with toasted squash seeds. My book will be available on February 14, 2017:
I love squash season. Thanks to Melissa’s Produce, I had this beautiful array of fall squash varieties to photograph and inspire me to create recipes. Some great things about squash: it’s highly nutritious, low in calories, needs no refrigeration before cooking, stores well, and is adaptable to savory and sweet dishes. It’s also dead-easy to […]
Savory and satisfying, filled with bright autumn flavors. A terrific side or main dish, especially if you’re serving vegetarians or vegans for a fall feast.