Stuffed Delicata Squash with Kale and Pinenuts

It is strange seeing winter squashes beside watermelon at the farmers market. Eggplant and enormous turnips. Sweet corn and cabbage. Winter and summer mixed with colorful abandon—that’s what early fall is for. I couldn’t resist plunging for the pumpkins and winter gourds while picking up some tomatoes, too. We won’t have the latter in-season in the Northeast for much longer, but it’s a warm welcome to squash season, having the best of both worlds.

Spicy Squash Hash

I love making hash browns, but it’s not exactly the quickest route to a savory breakfast. Nor is it the most nutritious; even if using sweet potatoes, which are richer in beta-carotene and cold weather-helping antioxidants than regular, pale potatoes, you’ll spend almost twice the amount of time cooking it to a pleasing softness, and by that time you’ll have added more oils to keep it from sticking to the pan. Winter squash is in season, and I’ve found a … Read More