By Joe Yonan, Ann Maloney, Matt Brooks, Olga Massov, Becky Krystal, G. Daniela Galarza, Tim Carman, Emily Heil, Aaron Hutcherson and Kari Sonde
Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends. It is the season for winter squash! We’ve been making dishes with butternut, spaghetti, delicata, kabocha and pumpkin, too.
Aaron Hutcherson recently broke down how to peel and cut butternut squash safely. Daniela Galarza made this dreamy Miso-Maple Acorn Squash Soup. And of course, Becky Krystal wrote a few years ago on how to peel, prep and cook all sorts of winter squash. Tell us all about your favorite squash recipes and if you have any questions on how to use them, we’re here for you. Want more recipes and tips from the food team? Check out our past chats or sign up for Voraciously’s Essential Cookbooks Newsletter.
(Source: The Washington Post)
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