Squash Coconut Curry to the Third Power

This curry tastes fantastic, but its texture makes it really unique. The curry contains three types of squash that I would never normally put together- butternut squash, zucchini, and…cucumber! I know it sounds crazy to eat cucumber in a hot dish, but once the cucumber warms up and cooks down, it’s nearly unrecognizable. It transforms into a melty binder that holds the rest of the vegetables together, making them easy to scoop up with a piece of naan. You’ll want … Continue reading

Silky Squash Soup

This soup is like velvet on my tongue. It’s so silky and smooth and flavorful; I just can’t wait to make another batch of puréed heaven. I was so excited to see delicata squash reappear in the supermarkets, so I snatched one up. And then I had a soup lesson in my cooking class, and I knew that I had to make a squash soup. I was thinking about it and dreaming about it, but different events kept appearing on … Continue reading

Pork Chops with a Pumpkin Seed, Cilantro Drizzle

I am quite fond of the brined pork chops I usually make, but these chops, accented with earthy pumpkin seeds and vibrant cilantro, are a whole different treat. They would be bright and tasty in the warmer months paired with a salad, but they are perfect for cooler weather with roasted squash. It also makes a very pretty and colorful plate. To make it, start by preheating your oven to 425º F. Cut 1/2 of a smaller winter squash into … Continue reading