Seasonal recipe
Roasted squash skillet (early fall)
Tomatoes fade; squash shows up. One pan, olive oil, salt, something green on the side.
~35 minutes · Sheet or skillet · 2–3 servings
Strong where winter squash is in (Mountain, Midwest, Northeast late Sep–Oct; West/South as markets turn).
Ingredients
- 1½ lb winter squash, peeled/cubed
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp smoked paprika or chili flakes
- Handful kale or spinach to wilt
- Optional: white beans or cooked grain
Method
- 1. Season squash. Toss squash with oil, salt, and spice.
- 2. Roast. Roast at 425°F / 220°C on a sheet ~25–35 min until browned and tender (or skillet-roast covered, then uncovered).
- 3. Wilt greens. Wilt greens in the hot pan with a splash of water.
- 4. Finish. Add beans or grain if using. Taste salt.
Seasonal swaps
- No squash yet? Stay on the tomato-basil skillet while tomatoes are still honest.
- Apples loud in your band? Save them for the apple skillet next — don’t force dessert into this pan.
Region note
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Weekly list
Early-fall squash notes for your band.