What’s been for dinner lately: Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby … Continue reading Still Eating, If Not Writing
We like butternut squash roasted in chunks until they brown on the edges, or mashed with butter and salt, and especially in butternut squash risotto. Today I figured it was time for something else, and I wondered how difficult it … Continue reading Savory Butternut Squash Soufflé
I picked up a variety of winter squash this weekend—butternut, delicata, and spaghetti—and it’s easy to let them be the inspiration, the star in a meal. Butternut is my favorite, especially in risotto, but today, I’m making it the star … Continue reading Butternut Squash Lasagna
Another fall dish with the butternut squash. I adapted this dish from Martha Stewart’s What to Have for Dinner (New York: Time, 1995), a compilation of recipes from her magazine, arranged by season. I always found it to be a … Continue reading Butternut Squash Risotto
Winter squash are a hearty favorite in the fall and winter. We love acorn and spaghetti squash simply with butter, salt, and pepper, and butternut squash lends itself to a variety of dishes. Butternut squash risotto is at the top … Continue reading Rigatoni with Butternut Squash
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