It's Squash Season! 🍂

Time to sharpen your knives

I spent most of today cooking tonight’s meal. Somehow, we’re squeezing 16 people around our table! Tomorrow, we’re going apple picking, one of my favorite Rosh Hashanah traditions. As we begin the year surrounded by family, delicious food, and love, I hope and pray for peace and safety for all people. Shana tova 💕 

Squash is back. And I have a strong POV on adding squash to salads. No matter how you cook it, squash is impossible to get crispy—I don’t care what the Reel makes you believe (I’ve seen a lot of those lately. It’s not true!). As such, you need a base that supports the squash so it doesn’t end up sad and soggy. I like to pair it with grains like farro and bulgur, then add greens as an accent (almost always arugula, but kale works if you cut it super small. Otherwise it’s like eating grass). 

Collect all the gorgeous gourds you find, then make what’s on the menu this week:  

• Fall Squash Salad ft. Butternut & Carnival

• Roasted Squash & Rice ft. Delicata & Acorn

• Pattypan Squash Salad

• Sneak Peek! Pumpkin Spice Muffins

Fall Squash Salad

This salad is a real showstopper—perfect for hosting a fall feast. Save it now for Friendsgiving! The green goddess drizzle adds a delicious burst of extra flavor.