The expansive squash family includes a host of versatile gourds just waiting for a creative cook’s touch. Summer varieties fill gardens and overflow market tables; hardy late-season types nourish us through the winter. The burning question: what to do with all this squash? And how do you tell which is a kabocha from a blue hubbard, a crookneck from a pattypan? This summer and winter squash cookbook solves just that.
Smitten with Squash celebrates this under-appreciated vegetable, whose long-lasting season ranges from the June-August staples of zucchini and summer squash through autumn’s piles of butternut, carnival, and red kuri, just to name a few. Knowledgeable and imaginative guide Amanda Paa describes the very American roots of squash, introduces readers to the vast assortment available at midwestern farmers markets, and, best of all, over seventy-five inventive ways to enjoy squash for breakfast, lunch, dinner and dessert.
November 17, 2015 – Cooking Class at Nordicware, Minneapolis: Favorite Squash Holiday Side Dishes with Amanda Paa, author of “Smitten with Squash”.
Amanda will be making some of her favorite holiday squash side dishes. She’ll also have copies of her book on hand for sale and autographing. Dishes she’ll be making include: Miso Sesame Delicata Squash, Spaghetti Squash Saute with Fresh Herbs & Gruyere, and Minnesota Wild Rice & Butternut Squash Salad with Maple Balsamic Dressing.
At this time of year, in this climate, it’s almost impossible to “eat locally.” Fortunately for us, one local vegetable is still plentiful, fresh, and eminently flavorful: winter squash. Technically a fruit, this bountiful plant comes in an amazing variety of shapes, textures and flavors. Amanda is passionate about its nutrient density and versatility and is excited to introduce you to some varieties you’ve never cooked with, as well as give you new ideas for old standbys like butternut and acorn. Be prepared to become “smitten” with squash just as Amanda has, and enjoy the deliciousness it brings to your winter table.