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If you’re a squash aficionado, now’s the time to visit your neighborhood farmers’ market. These beautiful fall/winter vegetables, which come in an astonishing array of colors and shapes, can be used in many ways in the kitchen, in both sweet and savory recipes. Ever considered using acorn squash in crème brulee, or Kabocha squash in soup (with pomegranate seeds and spicy candied pecans)? Sugar pumpkins can be used for more than making pumpkin pies: try them in a scrumptious pumpkin doughnut muffin; and Delicata squash is fabulous when roasted and served with marinated flank steak, roast chicken or pork. One of the most intriguing and delectable ways to use squash – particularly Butternut squash – is to incorporate the roasted flesh into raviolis, drizzled with an aromatic brown butter. The possibilities are endless – you can even turn your squash into an exotic ice cream. So before you relegate that pretty Sweet Dumpling, Hubbard, Red Kuri or Turban squash to the fireplace mantle or dining room table (as a centerpiece), consider eating it instead.