I haven’t been this excited about a dinner in a long time. I will never be able to turn away from the temptation of the first winter squash to appear in the market. The fall and winter in my kitchen see a constant supply of acorn, butternut, delicata, and spaghetti squash. And while I did just make walnut pumpkin bread at the very first whiff of fall, I always prefer savory squash dishes like soup, curry, and risotto.
Now, I have made many a spaghetti squash bake in my time, but friends, this is my pièce de la résistance. Sure, heavy cream doesn’t hurt its ranking, but …keep reading
Remember how I said I was super excited for squash season? That’s not a joke. In the past two weeks I have made/consumed:
-Acorn squash and leek soup
–Pumpkin kale risotto
-Spaghetti squash with feta, white beans, and spinach
-Butternut squash chili
-Spaghetti squash and spinach fritters with Sriracha mayonnaise
That’s some serious squashing. I love it all. And I’m still looking forward to more butternut and spaghetti squash in my future, but this has been a quality start. Let’s pave the way to winter – not with broken promises but with squash.
Now, I know y’all were worried about a possible Sriracha shortage, but don’t worry, they’re gonna keep at the good work. This Sriracha mayonnaise sauce surprised me – the vinegar gives it a serious tang. I obviously couldn’t follow the recipe straight, so I also added some garlic and ketchup to round out the flavors.
You know what did not surprise me though?… Don’t stop! Keep reading…