Braising leeks is an easy way to bring out their sweetness and highlight this seasonal ingredient all on it’s own. If you are vegetarian the anchovies can be omitted but I find they bring an extra richness to this simple dish.

Although the season begins in July, I find that October is when this ruby vegetable is at its highest demand in my house. They are wonderful served alongside hearty braised meat dishes or tossed and roasted with other root vegetables.

Wondering which Squash to Pick?
Each of the squash varietals has their own personality. Frequently, they are interchangeable but still have their own strengths. Butternut is the most pricy and popular, I like using it for soups because its texture is so creamy and its flavour is very clean. Kabocha is new to the North American market, although it has been a popular Asian varietal for some time. It has an earthier taste and a fluffy texture which I enjoy roasted with herbs and spices. Acorn is easily recognizable for its ridged shape, and is a perfect vessel for stuffing with grains, vegetables, and spices. Spaghetti squash is named for the long strands its flesh separates into when cooked. It is generally not interchangeable for other squashes in recipes.

ROASTED
At it’s most simple you can chop a squash into a few pieces, scope out the seeds and rub with olive oil and spices. Roast it in a hot oven, and cut the pieces into similar sizes so they cook evenly. A simple and healthy way to enjoy a good winter squash.

Balsamic Roasted Kabocha Squash Recipe

Sweet and Spicy Winter Squash Recipe

SOUPS
Squash works very well both in pureed or chunky soups. Make double and stick in it your freezer for wholesome meals on a rushed night.

Curried Squash Soup Recipe

Butternut Squash, Red Lentil, and Coconut Soup Recipe

RISOTTOS
Squash cooks into risotto beautifully, especially when paired with butter-fried sage or blue cheese. Leftover roasted squash can also be stirred into risotto as a great way of transforming leftovers.

Kabocha Squash Risotto with Blue Cheese

Butternut Squash and Sage Risotto Recipe

CASSEROLES
Casseroles are always a great way to make entertaining easier and they don’t have to come with a heavy calorie count. Here are just a few great squash recipes where the squash is cooked, and then combined with cheese, spices or other flavours and then baked again.

Spaghetti Squash Gratin Recipe

Twice Baked Butternut Squash

This recipe for a ginger tofu stir fry first bakes the tofu and then quickly finishes it in a homemade Thai ginger sauce. Serve with lots of fresh vegetables and some steamed brown rice or quinoa and it makes for a healthy dinner.

Unfortunately, this isn’t vegetarian unless you find a substitute for the fish and oyster sauce. For substituting the fish sauce I would suggest a combination of miso and soy. The oyster can likely be substituted with a thick black bean sauce. Do you have any recommendations for vegetarian substitutions for Asian seafood sauces?

This beet and potato roesti is a perfect appetizer eaten on the couch during a cozy night in. Eat the crunchy slices with your fingers, dipping them in sour cream or yogourt. Almost as good as homemade perogies.

Possibly explaining why I can’t stop making it?

Here is a zucchini appetizer recipe for lazy summer evenings. Fritters are quick to make and endlessly flexible. This version uses sharp cheese, scallions and parsley to flavour the zucchini. If you like these, next time try feta and mint or basil and goat cheese.

These fritters are shallow fried so make sure your oil is hot enough that it isn’t just absorbed straight into the fritters and made greasy. If you have very small and young zucchini you may be able to skip the salting and squeezing step, but as it will help you control the moisture content it is usually worth it.

Not to worry of course, if you are a vegetarian or already a kale lover this dish will please you too. As a recipe it takes a bit of time but it is easily reheated or kept in a low oven until you are ready and I bet it freezes well.

Easy salads that can be served warm or cold are the key to stress-free summer entertaining. Roasted corn salad, fresh asparagus salad, and this tomato salad are perfect as they can be made a few hours ahead and they keep well. You can make a full meal of them too by just stirring in some cooked grains like quinoa.

If you have a strong enough blender, it only takes 30 seconds. Otherwise try it in a food processor and slowly stream in the oil. Not tomato season where you are? Try using a roasted tomato to give it that real tomato flavour.

So here is my advice, this recipe will disappear easily. Make loads.

Zucchini flowers are either male or female, but both can be used for this recipe. Leaving a bit of the stem on makes them much easier to manage both the stuffing and the frying. The classic stuffed zucchini flower recipe is made with ricotta and deep fried. However, this panfried version is delightfully zesty with less clean-up!