Squishy Squash: Spreadable Summer

Decades before Farm-to-Table was a nationwide THING, Madison’s L’Etoile (est. 1976), was championing small, local growers, constructing seasonal menus, and pushing vegetable-centric cooking beyond lentil cakes and baba ghanoush. A summer-squash compendium on the kitchn last week reminded me of a meal I’d had at L’Etoile close to 30 years ago—a meal that kicked off with a warm loaf of crusty bread and…

Squashapalooza 2.0: Butternut Cupcakes

As promised on Thanksgiving, here’s the recipe for those killer butternut-squash cupcakes. Inspired by one of the most beautifully art-directed cookbooks I own, Jamie Oliver’s Jamie at Home, these moist, delicately scented cakelets are reminiscent of carrot cake—and from henceforth are my go-to, bring-along sweet for fall potlucks. Jamie dubs them muffins, but after I sampled a…

Squashapalooza 2.0: Squash and Beet Risotto

Eight. Again. Thanks to the swap box, a few forfeited shares, and my own carryovers from the past couple weeks, I now have eight squash clogging my kitchen counter. It’s Squashapalooza 2.0: Winter Edition.   But at least these cool-weather varieties don’t demand immediate consumption (or preservation) like my week-long zucchini fest this past July….

Squashapalooza Day VI: Zucchini-corn fritters

Squash remaining:  2. Days remaining:  2. That’s right, I took a day off. Squash-free Friday. It may just catch on. Back at it Saturday night, though, when we found a half-hour gap in the rain to grill out some burgers for dinner. Must. Have. Zucchini. The grill was the obvious choice, but I’ve made or…