Autumn Squash, Reimagined: 2 New Ways to Eat It All Season Long
Apples and pumpkins and spiced lattes, oh my! There are many reasons to love fall, and perhaps chief among them is the influx of produce. While summer often claims the spotlight in terms of garden-fresh goods, autumn too turns out its share of plentiful crops, including squash. From butternut and acorn to delicata and spaghetti, there's no shortage of squashes hitting store shelves this time of year. And on this morning's brand-new episode of The Kitchen, the co-hosts showed off their takes on two of them.
Who says pasta must be served with red sauce? Not Marcela Valladolid, who prepared Spaghetti Tossed with Butternut Squash and Sage Butter, an easy-to-make meal that brings together satisfying butternut squash with another fall flavor: fragrant sage. After melting the butter, she infuses it with garlic and the chopped herb, creating a silky sauce that will coat each strand of pasta. Chopped hazelnuts add a welcome crunch, while a sprinkle of nutty Parmesan cheese brings the decadence you crave.
A side that will round out any fall main dish, Katie Lee's Roasted Spaghetti Squash with Curry-Shallot Butter highlights rich butter as well, only in this recipe it's mashed with curry powder, sweet shallots and fresh lemon zest for brightness. After the squash is roasted, the flesh of the vegetable pulls away into noodlelike strands, which Katie pulls out and tosses with the indulgent butter. Just before serving, sprinkle the squash with toasted pine nuts for a textured bite.