Fall Squash for Baking, Roasting, and Puréeing New York City Farmers’ Market Report
We can’t compete with Emily’s photographs from the Hollywood Farmers’ Market (we’ll blame East Coast weather and inferior camera skills), but we do have a lot of beautiful Fall produce here in New York. We’re most excited about pumpkins and squash. Have you cooked any yet? We’ve got recipes to get you going…
There are so many different kinds of squash at the market—butternut, delicata, acorn, spaghetti—that it’s hard to get bored. Some are great for chopping and roasting in chunks. Others we like to split and roast in halves, with savory fillings.
Here are some recipes to get you going:
Tonight we’re making a pasta with sausage, butternut squash, kale, and shallots. What are you making with fall squash?
Related: How to Cut a Butternut Squash
(Images: Elizabeth Passarella)