There are so many super winter vegetables to chose from that even though we can't wait for spring to come, we hope it doesn't arrive before we get to use up all of the products that this time of year has to offer. Sweet potatoes, beets, celery root, leeks, fennel...a veritable rainbow! Oooh. And all of the fabulous types of winter squash* are worth trying too. We have a general rule when it comes to 'squash experimenting' and that is:
1. cut said squash in half lengthwise and scoop out the seeds.
2. Rub each squash half with olive oil and sprinkle with salt and pepper.
3. Roast the pieces cut-side-down in a 400F oven until they can be easily pierced through with a skewer or thin knife.
(The time will vary depending on the type/size of squash.) The soft flesh can then be scooped out and used in soup, in a mashed, etc...
*a few different varieties of squash we recommend are acorn, butternut, delicata, kabocha, dumpling, spaghetti and so on and on.