Squash and Rice

Squash and pumpkins keep far longer than you think and can be eaten from sunup to sundown. Get winter squash recipes at TwiceasTasty.com.
Our winter squash and pumpkin crop yielded little last year, and as I packed away other storage veg, I thought I would have to do without a cold-weather stash. But as daylight waned, friends and family kept sending me home with squash, most fearing it would spoil before they could use it or lacking inspiration for how to prepare it.

If you’re in that camp, this week’s post should both quell fears and inspire delicious meals. Winter squash and pumpkins keep far longer than people think, particularly if they’re properly cured and stored. And they can go in a range of meals, from breakfast to lunch to dinner to dessert. As a bonus, they’re easy to prep and cook ahead for multiple quick, unexpected meals, like risotto and curry.
Learn to make Thai Squash Curry and Squash–Mushroom Risotto

Spinach

Two traditions surround the American feast at the heart of Thanksgiving: an excessive amount of food and its subsequent leftovers. Some are easily consumed—who would turn down a slice of pie for breakfast? But others threaten to hang around in the fridge until even the dog turns up her nose.

Fortunately, many uses for holiday leftovers reach beyond microwaved reruns and turkey sandwiches. Leftover roasted vegetables are ideal for Roasted Squash Soup and cut your prep time to about 30 minutes. Extra pumpkin puree can be turned into quick bread. But some of my favorite post-holiday meals come from the most challenging leftovers: spinach and cranberries.
Learn to make Warm Spinach–Cranberry Salad and Potato–Mushroom–Spinach Curry

Preparing for Holidays

All last month, I was undecided about which recipes and ideas to share in November. I was traveling in several regions and climates, wearing everything from four layers of long johns and raingear to tank tops and summer dresses. And meals featured the fresh strawberries I associate with spring, the Dungeness crab of fall and winter, and everything between.

Shortly after I returned home to Montana, Mother Nature decided the blog’s November theme for me. After just a couple of days in my own kitchen, snow began to fall and winter was suddenly upon us. Instead of digging the final carrots and potatoes and cleaning up garden beds, I was curled up by the woodstove, reading food books and thinking about the coming holiday season. For me, that means planning to gather with friends and family, making lists of gifts to create, and of course, deciding what we’ll eat.
Read more about preparing for holiday gatherings and meals