November 2nd, 2011
10:30 AM ET
Share this on:

Now's the time to heap your plate full of beets, broccoli, apples, chestnuts, kale, potatoes, pumpkin, winter squash, cabbage, citrus and artichokes while they're in peak season. Why? It's just more delicious that way.

Don't like broccoli? Give it a roast

How to roast butternut squash

Make the most of fall squash

Pumpkin beyond the pie

Posted by:
Filed under: Eatocracy TV • Fall Vegetables • Greens • Ingredients • Make • Scorpacciata • Squash • Television • Vegetables • Video


How to roast butternut squash
October 28th, 2010
08:30 AM ET
Share this on:

Yup - we read the comments, and noted this while we were perusing yesterday's Five Tips on Cooking Fall Squash:

"Can you post how to roast an butternut squash, I have only every cooked in a pan of water until the meat is soft. Roasting sounds yummy." - ksbradley21

It is, indeed, and we're nothing if not helpful. As Chef Tony Conte says, "The heat brings out the natural sugars, makes the color more intense and makes the flesh much easier to work with or to make into a purée."

Here's how.
FULL POST

Posted by:
Filed under: Cooking • Fall Vegetables • From the Comments • Help Desk • How To • Make • Roasting • Squash • Techniques & Tips • Vegetables


5@5 - Chef Tony Conte's Five Tips on Cooking Fall Squash
October 27th, 2010
05:00 PM ET
Share this on:

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Despite this week’s climatic tomfoolery, we are indeed in the midst of autumn - and if the fall season means anything for food, it’s squash, and lots of it.

Chef Tony Conte is the executive chef of The Oval Room in Washington, D.C. Conte arrived on the capital city’s dining scene after a stint as executive sous chef at Jean-Georges Vongrichten's critically acclaimed, three-Michelin-starred Jean Georges restaurant in New York City. Since then, he’s been cranking out Mediterranean-influenced modern American cuisine to the District's power players and food lovers alike.

For Conte, the best way to celebrate autumn's most ubiquitous gourd is by squashing it into your usual culinary repertoire - and here's how.

Five Tips on Cooking Fall Squash: Tony Conte
FULL POST

Posted by:
Filed under: 5@5 • Fall Vegetables • Squash • Think • Vegetables


| Part of