INGREDIENTS: 1 pumpkin, about 10 inches in diameter 1 onion, sliced fine 1 clove garlic, minced 4 cups chicken or vegetable stock Salt and pepper Olive Oil 1 tablespoon, butter METHOD: Cut pumpkin into quarters. Oil each piece and roast in a preheated 400°F oven until it softens and you can smell sugars. Cool the...Read More

INGREDIENTS: 1 medium size butternut squash, cut into cubes 1/4 cup olive oil 1 garlic clove, whole 2 cloves garlic, minced 1 tablespoon all-purpose flour Salt and pepper 1-2 tablespoons fresh herbs such as oregano or sage Optional: 1/2 cup minced flat leaf parsley; or 1/2 cup fresh bread crumbs lightly oiled; or 1/4 cup...Read More

INGREDIENTS: 1 pound Kabocha squash, seeded 2 cups dashi or water 1 tablespoon sake 1 tablespoon soy sauce 1 tablespoon sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish) METHOD Use a swivel peeler to remove the skin, but leave some stripes...Read More

For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make, is delicious any way you serve it, and keeps for months when refrigerated. INGREDIENTS: 1 pound fresh quince, peeled, cored, and cut into 1-inch-thick wedges (about 3 cups) 3 cups sugar METHOD: Gently toss...Read More

INGREDIENTS: 1 winter squash 1 tablespoon olive oil 4 sage leaves Salt and pepper to taste METHOD: Preheat the oven to 425°F. Line a sturdy baking dish with foil (this will make cleanup much easier). Split the squash in half and remove the seeds and fibrous threads. Using an atomizer if you have one, coat...Read More

Quince offers an unexpected and welcome depth of flavor to ‘plain’ applesauce. INGREDIENTS: 3/4 cup apple cider or unsweetened apple juice, plus more for thinning One 1 × 3-inch strip lemon rind 1/4 cup fresh lemon juice (2 lemons) One 3-inch cinnamon stick 1/4 cup sugar plus 1/4 cup, depending on taste 2 pounds fresh...Read More