Squash can be an over-whelming vegetable. It is hard to chop, hard to peel and then you have to figure out how you are going to eat it! I received a request for a post on squash last week so I thought I’d put together a few tips that I’ve learned over the years. Please add in your own squash tips, I’m not an expert. :)

There are a few tricks that apply to most of the varieties:

  • microwaving the squash for a few minutes will soften it up if you are having trouble cutting through it
  • when I cut squash in half to roast, I always scoop out the seeds, drizzle with a little water, season with salt & pepper, and cook cut-side down on a pan
  • roasting time will vary, but the flesh should be soft when it is ready to eat






  • a newer squash to the US, kabocha squash comes from Japan
  • like butternut, it is great squash to puree or add to soups
  • cut in half, scoop out seeds and roast
  • recipe to try: roasted kabocha squash


  • cut in half length-wise, roast, scoop out seeds and then scrape the sides to form spaghetti-like strands
  • serve like you would spaghetti with sauce, meatballs, etc. or saute with a touch of butter, garlic, italian herbs and with a sprinkling of parmesan cheese
  • recipe to try: spaghetti squash casserole with ricotta and spinach



  • this is a relatively new squash to me but it is a great one because you can eat the peel and it is very easy to cut
  • cut in half length-wise, scoop out seeds, slice and bake
  • recipe to try: roasted delicata squash with rosemary

*All pictures from Real Simple


make your own ricotta

diy ricotta cheese

Did you know that you can make cheese at home? Maybe it was the over-abundance of dairy growing up in Wisconsin, but it never occurred to me to make my own cheese.  We visited farms at school to see cheese being made, we ate cheese on a very regular basis, and by regular basis I

Read more…


can’t live without (ii)

Brian Williams. I can’t miss the 6:30pm nightly news. Or Brian.  (source) Lunch Crunch Workouts. Our newest workout fave – it is super intense and leaves me feeling amazing! Ginger Chews. I have a new obsession. Such a perfect after-meal treat. Family. Enough said. Love ‘em and can’t wait to see them again soon!  

Read more…

pumpkin curry

pumpkin & shrimp curry

I think my Madison friends will really enjoy this recipe. It is from L’Etoile Restaurant in Madison, Wisconsin. If you are from the area, you know what L’Etoile is and what it is all about. L’Etoile is a restaurant that focuses on supporting local farmers and artisan producers and it just so happened that this

Read more…

healthy salad

build it better: entree salads

I love big salads.  They are a great way to get in tons of fresh veggies, good fats and protein and they don’t weigh you down like heavy meals can. They are energizing and always make me feel great! In order to make a salad filling enough for a meal, though, you’ve got to be

Read more…

thai mussels

thai mussels {from market to table}

We have done a very poor job of utilizing the LA Farmers’ Markets since moving here. So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and

Read more…

salmon mousse

salmon mousse on rye crisps

There is something about rye bread and salmon that just works. Don’t you think? I suppose smoked salmon and cream cheese is the same way. Any way it is combined is usually a way that I’ll like. This is a recipe that I worked on for French Meadow, but it was so good I just

Read more…