I am a fan of winter squash soup. I like how it’s possible to vary the flavors—add a celeriac, for example, or frozen peppers and coconut milk. Alas, my family does not like squash soup as much as I do, and for them I’m going to try squash chips. Most recipes recommend blanching thin slices by dunking them briefly in boiling water, then patting dry, tossing with oil, salt and pepper, and flavorings (chili pepper, rosemary, grated parmesan?), then baking until crispy and slightly browned in a 375° oven.
Valley Bounty is written by Margaret Christie
Sources:
CISA’s list of winter squash growers is here, and our guide to winter farmers’ markets is here.